Chicken, Leek and Parsley Pie |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We adapted this recipe from a recipe we saw online to make it lower in fat and calories. 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.
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