Chicken, leek & mushroom pie

Heat ½ tsp olive oil in a frying pan. Cook ¼ leek (thinly sliced) until softened. Set aside. Cook 50g button mushrooms in ½ tsp olive oil until golden. Bring 2/3 cup skim milk to a simmer in a saucepan. Mix 1½ tsp cornflour with ½ tbs water until combined. Stir cornflour mixture into milk and cook until thickened. Stir in leek, mushrooms and 65g lean skinless cooked chicken breast (shredded). Season well. Place mixture into a small ovenproof dish and cool in fridge. Top pie with 1/4 frozen reduced-fat puff pastry sheet (just thawed). Bake in oven preheated to 180°C or 160°C fan-forced until golden. Serve with a leafy green salad.