Preheat the oven to 200C fan / 220C.
Heat an oven proof pan on the hob over a medium heat. Add garlic oil and butter, allow to melt.
Add chopped chicken thighs and fry until sealed. Follow this with your chopped leeks and allow to soften.
Mix in the cornflour so it coats the chicken and leek.
Then add the stock, milk, salt, pepper and thyme. Let it simmer until it starts to nicely thicken into a gravy-like consistency.
Remove from the heat and stir in a spoonful of cream cheese to help thicken further and for extra creaminess!
Mash your potatoes, I just add some butter, tiny bit of milk, mustard, salt and pepper (do yours however you like!)
Top the pie with the mash, sprinkle the cheese over and bake until golden - about 25 minutes.
Sprinkle with fresh chives and serve up with veggies and gluten-free gravy.