Chicken and vegetable pies

Add roughly chopped carrot to the bowl and chop on 3 second/speed 5 or until desired consistency then transfer to a bowlAdd leeks to mixing bowl chop 3 sec/speed 6Add 30g olive oil cook for 5 min/100/stir modePlace water, chicken stock, mustard, parsley, thyme, black pepper, chicken, to the mixing bowl. Cook for 5 min/100/stirring speedAdd cream, reserved carrot, frozen peas cook for 7 mins/90/stirring speed.In a separate bowl mix cornflour & water together to make the mixture and add to mixing bowl, then cook for 5 mins/90/stirring speed then set aside to cool.If making as a whole pie with top & base, prepare base in pie dish and make sure you pierce the pastry underneath to prevent it going soggy and cook for 20-25 mins or until golden.If cooking as pot pie either top with pastry or mash in individual rammekins or one big dish and then bake until golden.