The EasiestChicken Pot PieYou'll Ever Make
Macros
- Calories
- 368
- Protein
- 32g
- Fat
- 13g
- Carbs
- 29g
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour
Ingredients
- for the gravy:
- 1/2 white onion, diced
- 1 tsp olive oil
- 2 Tbsp Clean Crumbs All-Purpose Baking Mix
- 1 1/2 cups frozen mixed vegetables
- 1/4 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 2 cups cooked chicken, chopped
- 1/2 tsp salt
- 1 1/2 cups bone broth or stock
- 1/4 cups yogurt
- for the topping:
- 1 cup Clean Crumbs All-Purpose Baking Mix
- 1/4 cups yogurt
- 1/2 cups milk
- 2 tsp sugar
- 2 Tbsp olive oil
Directions
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!
