• 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 breast into 2cm chunks. Pick thyme leaves. Little cooks: Help toss the potato chunks.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate and set aside. • Return pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, courgette, leek and mushrooms, breaking bacon up with a spoon, until golden, 5-6 minutes. • Add garlic & herb seasoning, thyme 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.

• Pour the creamy filling over potatoes in the baking dish, then add cooked chicken and baby leaves, stirring until leaves are 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 chicken, bacon and mushroom filo pie between plates. Enjoy!