Warm a little oil in a frying pan over a medium heat then add the onion and garlic. Cook and stir until softened then add the chicken and brown on all sides. Add passata, chilli kidney beans including sauce, sweetcorn, sugar and chipotle paste. Cook through for 15 minutes on hob until the chicken is no longer pink in the centre.
Transfer the mixture to a pie dish. Roll the puff pastry out on a lightly floured work surface to fit the pie dish and lay over the filling; brush with an egg wash.
Bake in the preheated oven on a middle shelf for 25 to 30 minutes until the pastry is risen and golden brown. Remove from the oven and serve.
If you like it spicy you could add chopped chillies. Or you could change your topping to a different pastry or sweet potato mash.