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Pre heat the oven to 190c fan.
In a deep pan on low heat gently sweat the leek, celery, shallot and garlic in a little olive oil for 10 minutes until softened.
Add in 1 heaped tbsp flour and cook out for 1 min before slowly whisking in the cold milk.
Add in the chicken stock cube and bring to a simmer to thicken for a few minutes.
Mix in the parmesan and back pepper until smooth.
Add in the frozen peas and shredded chicken fishing with a dollop of creme fraiche and a little squeeze of lemon juice.
Mix well, it should be lovely and thick.
Taste and add more pepper, salt or parmesan if needed.
The peas will have helped cool the mix so turn off the heat and pour into your baking dish of choice.
Lay over the rolled pastry, cutting off any excess, pinch the edges to form a rough crisp and poke some air vents in the middle.
Brush with a whisked egg to glaze.
Bake for 30 minutes until risen and golden.