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:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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