Chicken, Leek And Parsley Pie

• 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

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.

chicken breast, flour, salt, light margarine, plain yogurt, plain yogurt, leeks, light margarine, cheddar cheese, parmesan cheese, parsley, mustard, flour, milk, salt

Taken from www.food.com/recipe/chicken-leek-and-parsley-pie-199104 (may not work)