The EasiestChickenPotPieYou'll Ever Make

Macros

Servings

for the gravy:for the gravy:
1/2 white onion, diced1/2white onion, diced
1 tsp olive oil1 tspolive oil
2 Tbsp Clean Crumbs All-PurposeBaking Mix2 TbspClean Crumbs All-Purpose Baking Mix
1 1/2 cups frozen mixed vegetables1 1/2 cupsfrozen mixed vegetables
1/4 tsp garlic powder1/4 tspgarlic powder
1/2 tsp freshly ground black pepper1/2 tspfreshly ground black pepper
2 cups cooked chicken, chopped2 cupscooked chicken, chopped
1/2 tsp salt1/2 tspsalt
1 1/2 cups bone broth or stock1 1/2 cupsbone broth or stock
1/4 cups yogurt1/4 cupsyogurt
for the topping:for the topping:
1 cup Clean Crumbs All-PurposeBaking Mix1 cupClean Crumbs All-Purpose Baking Mix
1/4 cups yogurt1/4 cupsyogurt
1/2 cups milk1/2 cupsmilk
2 tsp sugar2 tspsugar
2 Tbsp olive oil2 Tbspolive oil

HEAT 1 teaspoon of oil in a large skillet over medium heat. Add the onion and cook until softened and translucent.
STIR in 1 tablespoon of Clean Crumbs mix and black pepper, cooking for 1–2 minutes to lightly toast the mixture. Add the salt and garlic powder and stir to combine.
GRADUALLY pour in the broth, stirring continuously until smooth. Add the yogurt and mix until fully incorporated.
STIR in the vegetables and chicken, mixing until everything is evenly coated in the sauce. Transfer the mixture to a baking dish if needed, then set aside. Preheat the oven to 375°F.
FOR the biscuit topping, combine all topping ingredients in a bowl and mix until well combined. Drop tablespoon-sized portions evenly over the chicken mixture.
BAKE for 35 minutes, or until the biscuit topping is golden brown and the filling is bubbling. For extra browning, broil for 3–5 minutes before serving.
ENJOY your The Easiest Chicken Pot Pie You'll Ever Make!