Light Chicken Satay Pie

Directions

1. 1
   Heat oil in a large non-stick frying pan over medium-high heat and cook chicken until browned.
2. 2
   Add leeks, reduce heat to medium and saute until softened.
3. 3
   Sprinkle with flour and mix well.
4. 4
   Pour in the stock, light peanut spread light coconut milk and sweet chilli sauce, stir until the mixture is smooth and thick.
5. 5
   Stir in chopped chicken and spoon mixture in a shallow 20cm pie dish and set aside to cool.
6. 6
   Cut the pastry to cover the top of the pie.
7. 7
   Seal edges firmly and brush with milk.
8. 8
   Trim any overhanging pastry and decorate the edge with a fork.
9. 9
   Bake in a hot oven 200C for 25 - 30 minutes or until the top is brown and crispy.