Add the chicken to a pan and just cover with cold water. Crumble in the stock cube and add the thyme. Bring to the boil and simmer for 20 minutes.

Cut the chicken into pieces, keeping the stock to one side.

Chop the leeks into strips and the mushrooms into small pieces.

Melt the butter in a pan and add the leeks and mushrooms. Cook on a low heat until soft.

Remove from the heat and stir in the flour

Add the stock and gently heat, stirring all the time until it thickens.

Add the chicken and stir in the cream cheese.

Season to taste.

Add the mixture to a pie dish.

Preheat the oven to 200C, Gas Mark 6.

Roll out the pastry to make a lid and place it on the pie dish.

Place in the oven for 25 minutes.