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Heat the oil in a large frying pan or saucepan and add the chicken. Cook for about 10-15 minutes until just starting to turn golden all over.
Add in the onions and leeks and cook for a further 5 minutes until they start to soften.
Add the flour and thyme and stir through everything, cook for 5 minutes.
Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes. Check that the chicken is cooked through.
Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
Smooth the pastry over the top of the filling.
Score the pastry with a sharp knife for decoration and brush with the beaten egg.
When you are ready to bake the pie, preheat the oven to 200℃ fan/220℃/Gas Mark 9 and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.