• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place in a baking dish. • Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 20-25 minutes. • When the potato has 10 minutes remaining, thinly slice leek and button mushrooms. Slice courgette into half-moons. Cut chicken thigh into 2cm chunks. Pick thyme leaves. Little cooks: Help toss the potato chunks.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, chicken, leek and mushrooms, breaking bacon up with a spoon, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and the plain flour and cook until fragrant, 1 minute. • Add the milk and a squeeze of lemon juice and cook, stirring, until reduced, 2 minutes. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Pour the creamy filling over potatoes in the baking dish, then add baby spinach leaves and stir until wilted. • In a small microwave-safe bowl, add the butter, then microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry, then place on top of pie filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.

• Divide creamy bacon, chicken and mushroom filo pie between plates. Enjoy!