Name: Chicken Pot Pie
Ingredients: 1 Cup Chobani® Lowfat Plain Greek Yogurt; 2 Tablespoon unsalted butter; 1 ½ Cup peeled and small diced carrots; 1 Cup small diced celery; ½ Cup small diced yellow onion; ½ Cup fresh or frozen peas; 1 Teaspoon garlic powder; ¾ Teaspoon kosher salt; 1 Teaspoon freshly ground black pepper; ¼ Cup all-purpose flour; 1 ½ Cup diced cooked chicken breast; 1 ½ Cup whole milk; 1 Tablespoon corn starch; 1 refrigerated pie crust

Piping hot chicken pot pie with an ooey, gooey filling of Greek Yogurt-marinated herbed chicken and tender vegetables, is a perfect cold-weather lunch or dinner. 

Chobani® Lowfat Plain Greek Yogurt

unsalted butter

peeled and small diced carrots

small diced celery

small diced yellow onion

fresh or frozen peas

 garlic powder

kosher salt

freshly ground black pepper

all-purpose flour

 diced cooked chicken breast

 whole milk

corn starch

refrigerated pie crust

Melt butter in a medium pot over medium heat. Add carrots, celery, and onions, and sauté lightly for 5 minutes.

Add peas, garlic powder, salt, pepper, and flour. Stir together and continue to cook until evenly combined. Add chicken and milk and continue cooking until slightly thickened and mixture is simmering. Remove from heat.

Combine yogurt and corn starch in a small mixing bowl. Ladle ½ cup of simmering liquid into yogurt and corn starch mixture. Whisk together, add back to pot, and stir to combine.

Pour mixture into 9" pie dish. Roll out pie crust and center over top of dish. Gently crimp edges of pie crust over the sides. Using a sharp knife, cut 3 1" slits into center of pie crust to vent.

Bake for 25-30 minutes, or until crust is golden brown. Let cool slightly before serving.