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Preheat oven to 180°C.
Pat chicken dry with paper towels, rub with 2 tbsp olive oil, season with salt and pepper.
Roast chicken in the oven for 1 hour.
Allow chicken to cool slightly, remove skin, and pick all meat off the bird.
Thinly slice the leek, sauté until soft, then set aside.
Sauté garlic in butter until soft, stir in flour and cook over medium heat for 1 minute.
Gradually pour in milk, whisking well between additions.
Cook for a further 1-2 minutes to thicken sauce.
Add leek, shredded chicken meat, peas, and mustard; stir well to combine.
Spray a family-size pie dish with cooking spray, lay a sheet of pastry in the bottom, and spoon in chicken mix.
Whisk together egg and 1 tbsp milk to make egg wash.
Lay the second sheet of pastry over the top, press the two sheets of pastry together around the edges, prick the top sheet with a fork, and brush with egg wash.
Bake pie in oven for 25-30 minutes.
Serve with homemade tomato relish and rocket leaves.