• Preheat the oven to 400F / 200C / 180 fan.

Pie Mixture

• Place the butter in an oven safe skillet and melt on a medium heat. Add the onion, carrot, celery, garlic, thyme, salt and pepper and cook for 6 - 7 minutes until soft. Remove from the pan and set aside.
• Add the chicken and bacon to the pan and cook for approximately 7 minutes or until the chicken starts to brown and is cooked through. Add the veggies back to the pan with the white wine and cook off the alcohol for 1 minute.
• Add the heavy cream, chicken stock and Dijon mustard. Bring to boil then reduce to a simmer and cook for 5 - 7 minutes until the sauce starts to thicken.
• Stir through peas and cheese until melted. Season to taste.

Rosti Topping

• Place the grated turnip, zucchini and onion in a glass bowl. Microwave on high for 5 minutes. (Note: I grated mine in a food processor.)
• Allow to cool so not boiling and place in a muslin cloth, fine tea towel or a couple of sheets of paper towels and squeeze out the water. This step is IMPORTANT as this stops the rosti from being soggy!
• Mix with 2/3 of the olive oil or melted butter, thyme and a pinch of salt and pepper. Optional: mix in 1/4 cup of shredded cheese.  
• Add the rosti topping to the pie mixture leaving a small space at the edge of pan. Drizzle top with remainder olive oil.
• Bake for 20 minutes then finish off under the broiler for 2 - 4 minutes until slightly golden.

Storage

• Tupperware in the fridge for up to 3 days