Batch cooking: Chicken pot pie

I have just taken this out of the oven and although it only 11.30 i am using every ounce of will power not to rip a big chunk of crispy pastry off this pie, stuff my face and no doubt burn my tongue.
Naturally enough there was some roast chicken left over (it was quite a big one) so a juicy pot pie was in order i felt.

Leftover chicken pot pie
Yields 4 portions

2 leeks finely sliced and washed
1 stick celery finely sliced
2 spring onions finely sliced
1/2 red pepper diced
1/2 orange pepper diced
1 small courgette finely diced
6-7 chestnut mushrooms diced
1 tablespoon plain flour
400ml  hot chicken stock
100ml milk or cream
2 handfuls frozen peas
1 teaspoon dijon mustard
As much or as little cooked chicken as you wish
Black pepper
Janet's jus roll puff pastry (1 sheet)

Preheat the oven 200 degrees celcius
Simply saute the leeks, celery, onions, courgette and peppers.

In a separate small frying pan fry the mushrooms in a little butter to give them some texture and taste, these can be added to the pie mixture at the last minute so they retain their crispiness.

Add the flour to the veggies and cook out for a minute or two then pour in the hot chicken stock slowly stirring continuously. Next stir in the milk or cream, the mustard and the peas (you could also put a handful of spinach in at this stage too). Tear the chicken into the mix. Taste and season with some black or white pepper.
Tip this mixture into your chosen pie dish or single ramekins for cute single serves.

Sprinkle on the mushrooms at this stage.

 Brush the sides of the dish with some egg wash and place the sheet of puff pastry over and press down at the rim. Trim the edges, brush the top with egg wash for a nice golden finish and pierce 2-3 hole on top just to let out any steam and prevent soggy pastry.

Bake for 20-30 minutes or until golden on top and piping hot underneath.