Chicken, Leek And Parsley Pie - cooking recipe

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

Preparation

Poach chicken breasts in water seasoned with salt and pepper. Cool in the liquid, then cut in strips.
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.
Fry the leeks in margarine until soft. Stir in cheeses and parsley.
Layer chicken and leek mixture in 9x11 inch pan.
Mix mustard, flour, milk, salt and pepper; pour over pie.
Roll out dough and place on top of pie; cut a slit for steam to escape. Bake at 400 for 30-40 minutes.