Chicken, vegetable creamy pie

I love this pie 😍It's a great way to use up any left over chicken and veg. I've used spinach and green beans, but swap for whatever you have in the fridge - you could always use frozen veg. I always have a pack of ready rolled frozen pastry in the freezer ready for when I need it. 

*3 rashers bacon , roughly chopped 
*1 tbsp fresh thyme, leaves picked 
*1 tbsp olive oil
*1 leek , washed, trimmed; white end chopped into chunks, green end finely sliced 
*1 onion chopped finely 
* 50g green beans sliced into small pieces
* A large handful of spinach 
* sea salt & pepper 
* 400 g cooked chicken chopped into chunks 
* 1 tbsp plain flour, plus extra for dusting 
* 1 pints chicken or vegetable stock 
* 1 tablespoon double cream
* 200 g puff pastry ready rolled

1. Preheat your oven to 190°C. Heat the oil in a large pan on a medium heat, add the bacon and thyme leaves and fry for a few minutes. 
2. Add the onion, green beans and leek and fry for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 10 minutes, stirring every now and then to make sure they don’t catch. 
3. Add the chicken and stir in. Add the flour, mix it in well then pour in your stock and stir again. Add the spinach and cream then turn the heat up and bring everything back up to the boil. 
4. When the spinach is fully wilted, pour the mixture through a sieve over another large empty pan and let the creamy gravy drip into the pan. 
5. Get a deep ovenproof dish and spoon the chicken mixture from your sieve into the dish and spread it out evenly. Lay the pastry on top, and score diagonally with a knife. 
6. Beat the egg then paint over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie!