Ingredients for Chicken Leek And Parsley Pie
- Boneless Skinless Chicken Breast
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- Light Margarine
- Plain Yogurt
- 2 large leeks, white and light green parts only, thinly sliced
- Cheddar Cheese
- Parmesan Cheese
- Fresh Parsley
- 2 tbsp Dijon mustard
- 1/2 cup milk
- Salt And Pepper
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How to Make Chicken Leek And Parsley Pie
- Poach chicken breasts in 2 cups of water seasoned with 1 tsp salt and 1/2 tsp pepper until cooked through (about 15-20 minutes).
- Remove chicken from water; cool slightly. Once cool, shred or cut into strips.
- In a large bowl, cut 1/4 cup (0.5 sticks) of low-fat margarine into 1 1/2 cups of flour and 1/2 tsp salt using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in 1 cup of plain nonfat Greek yogurt until just combined and the dry ingredients are moistened.
- Cover the dough with plastic wrap and chill in the refrigerator for 30-40 minutes.
- While the dough chills, sauté 2 large leeks (white and light green parts only, thinly sliced) in 1 tbsp of low-fat margarine until softened (about 5-7 minutes).
- Stir in 1 cup of shredded cheddar cheese, 1/2 cup shredded Gruyere cheese, and 1/2 cup of chopped fresh parsley.
- Preheat oven to 400°F (200°C). In a 9x11 inch baking dish, layer the shredded chicken and the leek mixture.
- In a separate bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp all-purpose flour, 1/2 cup milk, 1/4 tsp salt, and 1/4 tsp black pepper.
- Pour the mustard mixture evenly over the chicken and leek layers in the baking dish.
- Roll out the chilled pie dough and place it over the filling. Trim and crimp the edges to seal.
- Cut a slit in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
8g
Fat
17g
Carbs
8g
