Creamy chicken and leek pie with Camembert

Creamy chicken and leek pie with Camembert - Oh so tasty :)

600g chicken diced
1 large leek washed and sliced
100g Camembert cheese, cubed, rind removed if you so wish
1 cup thickened cream
1 cup milk
1/2 cup chicken stock
2 tablespoons plain flour

Salt and pepper to taste
2 sheets puff pastry

In a large saucepan lightly brown the chicken then add the leek. Stir in the flour, add the milk, cream and stock, stir. Add in the cheese, and simmer 20 minutes or thereabouts. Remove from heat, let cool, and cool in the fridge for a while.

Grease a pie dish, and line with the pastry - then fill with chicken mixture. Top with the other sheet of pastry, brush lightly with olive oil or a lightly beaten egg and bake at around 180C until the pastry is golden brown.