Chicken, Leek and Parsley Pie

Total Time
Prep 30 mins
Cook 30 mins

We adapted this recipe from a recipe we saw online to make it lower in fat and calories.

Ingredients Nutrition


  1. Poach chicken breasts in water seasoned with salt and pepper. Cool in the liquid, then cut in strips.
  2. Cut 1/4 cup margarine into flour and salt till it resembles coarse meal. Stir in yogurt just until dry ingredients are moistened. Cover with plastic wrap and chill for 30-40 minutes.
  3. Fry the leeks in margarine until soft. Stir in cheeses and parsley.
  4. Layer chicken and leek mixture in 9x11 inch pan.
  5. Mix mustard, flour, milk, salt and pepper; pour over pie.
  6. Roll out dough and place on top of pie; cut a slit for steam to escape. Bake at 400 for 30-40 minutes.


Most Helpful

A really yummy and suprisingly filling pie. Followed instruction exactly except that I also added 2 onion and some mushrooms with the leeks. Mustard sauce was fantastic, will definately cook again.

c.bc March 03, 2008

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