Chicken, Leek and Parsley Pie

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

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  lb boneless skinless chicken breast
• 1 1⁄8 cups flour
• 1⁄8 teaspoon salt
• 1⁄4 cup light margarine
• 1⁄3 cup plain yogurt
• 2  teaspoons plain yogurt
• 3  leeks, thinly sliced (mostly whites, some green)
• 1  tablespoon light margarine
• 2  ounces cheddar cheese, grated
• 1  ounce parmesan cheese, grated
• 1  bunch fresh parsley, chopped
• 2  tablespoons mustard
• 3  tablespoons flour
• 1 1⁄4 cups milk
•  salt and pepper

Directions

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.