Chicken & leek pie

Method

1. Heat the olive oil in a large heavy-based saucepan, add the onion and leeks and cook for 3–4 minutes until the veggies are just starting to soften. Add the garlic and thyme and cook for a further 2 minutes, then add the chicken pieces and cook for 2–3 minutes, stirring, until browned on all sides.
   
   Stir the milk and cornflour together in a measuring cup, pour the mixture into the pan and bring to the boil, then reduce the heat and simmer for 5 minutes, until the sauce has thickened to a gravy-like consistency. Stir in the cannellini beans and season with salt and pepper, then remove from the heat and spoon into a 30 x 22 x 5 cm pie dish.
   
   Lay the puff pastry sheet over the pie dish, brush it with a little olive oil and prick a few holes in it with a fork, then transfer to the oven and bake for 50–60 minutes, or until the pastry is golden and nicely flaky. Serve.