Chicken, Leek and Parsley Pie

1 lb skinless, boneless chicken breasts

1 batch pastry dough (below)

1 tbsp light margarine

3 leeks, thinly sliced (mostly whites, some green)

2 oz grated cheddar cheese

1 oz grated parmesan cheese

1 bunch parsley, chopped

2 tbsp mustard

3 tbsp flour

1 1/4 cups milk

salt and pepper to taste

Poach chicken breasts in water seasoned with salt and pepper. Cool in the liquid, then cut in strips.

Prepare pastry dough and chill till needed. 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.

Pastry Dough

1 cup + 2 tbsp flour

1/8 tsp salt

1/4 cup margarine

1/3 cup + 2 tsp plain yogurt

Cut margarine into flour and salt till it resembles coarse meal. Stir in yogurt just until dry ingredients are moistened. Chill for 30-40 minutes.

1/8 pie=243 cal/7 g. fat/1 g. fiber