Hearty Bacon, Chicken & Mushroom Filo Pie

• Cut chicken thigh into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken and diced bacon, leek, celery and mushrooms, breaking bacon up with a spoon, until golden, 5-6 minutes. • Add garlic & herb seasoning and the plain flour and cook until fragrant, 1 minute. • Add the milk and cook, stirring, until reduced, 2 minutes. Season with salt and pepper to taste.

• Pour creamy filling over potato in the baking dish. • In a small microwave-safe bowl, add the butter, then microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of pie filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes. Little cooks: Take the lead and help scrunch the filo pastry.