My leftover Chicken Pot Pie

INGREDIENTS
500 gr. Left over Chicken – cut in bite size pieces
1 Large Onion cut in small cubes
3 Carrots steamed and cut in small cubes
100 gr. Frozen Green Peas
150 gr. Fresh Green Beans – Steamed and cut in small pieces
5-6 Baby potates steamed and cut in quaters
2 Celery branches cut in bite size pieces
1 Cup of Milk
2 Cups of Chicken Broth
2 Tablespoon Corn Starch
1/2 Teaspoon Hot Paprika
Pepper to taste
Small sheet of Flaky Pastry –

METHOD
In a heavy base pan, melt the butter and saute all the vegetables until slightly browned on the edges. Add the chicken pieces and cook for a few more minutes.
In a small bowl, mix the milk and the cornstarch until disolved and well blended. Add the mixture in a saucepan with the 2 cups of chicken broth. Bring to a boil and cook until the liquid thickens and has the consistency of a bechamel sauce.
Add the meat and vegetable mixture in the pot and cook for 2 minutes.
In a ovenproof baking dish, pour the chicken mixture and cover with the flaky pastry.
Bake in a preheated oven at 180 Celsius for 15 minutes, until the crust is golden.