Chicken and Leek Pie

There is something about Spring and Autumn that makes me want to make pies. Moreover, I love cooking with the oven. It's really time saving- and easy. I like to roast some vegetables with it usually. Again, just marinating the vegetables with some olive oil or even some sweet chili sauce makes it tasty.

This time round, I made a one dish chicken and leek pie. It's much easier than making them individually. One thing though,  making pies individually makes them more freezer friendly (easier to defrost one at a time).However, by making a one dish pie, there is less wastage. Often, I find myself lost on what to do with those leftover ends of the pastry! LOL

As usually, I added some chili flakes for abit of a zing. I don't think I can do without chili flakes these days. I like my food spicy! Must be something to do with my grandmother teaching me how to enjoy spicy food since I was 5 years old.

Chicken and Leek Pie (serves 4-6)

500 grams trimmed and diced chicken thighs
2 leeks washed and sliced
1 red onion sliced 
1-2 tsp chili flakes
white pepper
salt
dash of white wine if you have
1/2 cup of water
1 piece of puff pastry defrosted


2 cups of soy milk or milk
2 tablespoons of flour
2 tablespoon of spread
1 cup of low fat cheese

Preheat oven 180C.

In a separate pot, melt spread. Stir in flour till it becomes golden brown. Add milk and whisk in low heat till smooth. Add cheese. (add more milk if mixture is too thick)

In a pan, saute leeks and onions. Add chicken and cook till brown. Season with chili flakes, salt, pepper and white wine. Add some water if mixture appears too dry. Add the bechamel sauce and simmer. Do a taste taste. Spoon into oven proof dish. Line with puff pastry, scoring the top and then placing pieces of pastry in a cross action on the top. Bake for 25 mins.