Start by adding the sliced leeks into a large non-stick pan with the rapeseed oil on a low heat. Season with a generous pinch of salt and gently sweat the leeks for around 4 minutes.
Next, add the chopped swede & carrot mix and into the pan. Season with black pepper and fry, increasing the heat to medium and continuously stirring for around 8 minutes.
After this period, add the garlic, fresh thyme and thinly sliced chicken into the pan to fry for a couple of minutes before slowly adding the stock and reducing the heat to low to simmer for 15M.
After 15 minutes, slowly pour the cream into the mix and stir to combine. Add the frozen peas, ham, white wine vinegar and cornflour slurry. Heat until thickened.
Divide the creamy pie filling into 5 ovenproof dishes/ ramekins. If meal prepping, store in the fridge for up to 5 days or alternatively freeze half of the batch to consume at a later date before proceeding with step 6.
When it’s time to eat, add the puff pastry onto your ramekin with a couple of cm excess pastry for crimping. Use either an egg wash or a milk wash over the crust for a beautiful golden hue. Pierce a hole in the pastry and pop in the oven for 18-25 minutes at 356° F (180°C) change according to the pastry’s packet instructions. Delicious!