Creamy Bacon, Chicken & Loaded Veggie Pie

• Meanwhile, preheat grill to high. 
• Thinly slice celery and spring onion.
• Thinly slice zucchini into half-moons.
• Finely chop red onion.
• Grate carrot.
• Drain sweetcorn.
• Slice chicken thigh into thin strips.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate and set aside.
• Return frying pan to high heat with a drizzle of olive oil.
• Cook diced bacon, corn, celery, onion and zucchini and cook, tossing, until tender, 3-4 minutes.
• Add carrot and cook, until softened, 2-3 minutes.
• Reduce heat to medium, then add Nan's special seasoning and cook, until fragrant, 1 minute.

TIP: Chicken is cooked through when it is no longer pink inside.

• To pan with bacon, stir in light cooking cream, vegetable stock and the water.
• Simmer until slightly reduced, 2-3 minutes. Season with pepper.
• Remove from heat, and stir in baby spinach leaves and cooked chicken, until wilted.

• Transfer bacon-chicken filling to a baking dish and evenly spread mash potato over the top.
• Sprinkle over Cheddar cheese.
• Grill until lightly golden, 8-10 minutes.