Light Chicken Satay Pie

• 2 teaspoons vegetable oil
• 500g skinless chicken breast fillets, cubed
• 2 large leeks, thinly sliced
• 2 tablespoons plain flour
• 1 cup chicken stock
• 1/3 cup KRAFT* Light Smooth Peanut Spread
• 1/2 cup light coconut milk
• 2 tablespoons sweet chilli sauce
• 1 sheet frozen puff pastry, thawed
• 2 tablespoons skim milk

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

vegetable oil, leeks, flour, chicken stock, light coconut milk, sweet chilli sauce, pastry, milk

Taken from www.kraftrecipes.com/recipes/light-chicken-satay-pie-103440.aspx (may not work)