• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Finely chop garlic. Roughly chop parsley leaves. • Finely chop carrot and celery. • Cut chicken breast into 2cm chunks.

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the butter and the milk. Season with salt. Mash until smooth. Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken and diced bacon, breaking bacon up with a spoon, until browned, 4-5 minutes (Cook in batches if your pan is getting crowded). • Reduce heat to medium-high, then add soffritto mix. Cook, stirring, until softened, 6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.

• Reduce heat to low. • Add light cooking cream and cook, stirring, until thickened, 1-2 minutes. • Stir through half the parsley.

• Preheat grill to high. • Transfer pie filling to a baking dish. Top with mash, spreading it out evenly. Sprinkle with Parmesan cheese. • Grill until browned, 5-10 minutes. TIP: The grill cooks fast, so keep an eye on the pie! Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie and sprinkling over the cheese!

• Divide creamy chicken and bacon pie between plates. • Garnish with remaining parsley to serve. Enjoy!