Chicken Pot Pie with Biscuits is made with a lighter filling and easy Greek yogurt drop biscuits. Perfect for cozy weeknight dinners.

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For the Greek Yogurt Drop Biscuits

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Preheat the oven to 375°F. Lightly grease an 11×7-inch baking dish and set aside.
Heat the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour, parsley, thyme, and sage over the top and stir until combined. Slowly stir in the chicken broth and milk. Bring to a simmer, stirring occasionally.
Stir in the mixed vegetables and chicken and simmer for 2-3 minutes until heated through. Season with sea salt and pepper to taste. Pour the mixture into the prepared baking dish. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt until combined. Using a fork, pastry cutter, or your fingers, cut in the butter cubes until pea sized crumbles form.
In a small bowl, whisk together the Greek yogurt, milk, and honey. Pour the mixture into the flour mixture and stir until just combined.
Add 6 dollops (about ¼ cup each) of the biscuit topping over the chicken pot pie filling. Lightly brush the tops with milk, then bake for 28-30, or until the filling is bubbling and the biscuit tops are golden brown.

You can swap fresh vegetables for the frozen ones. Just sauté them first until they start to soften before adding them to the chicken mixture.

Nutritional Values (per serving) are approximates only. Calculated for 6 servings.