Step 1

Preheat the oven to 190C/170C Fan/Gas 5.

Step 2

Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water. Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.

Step 3

Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.