Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 2 cups (300g) frozen mixed vegetables
  • 1.5 cups (355ml) low-sodium chicken broth
  • 0.5 cup (120g) plain non-fat Greek yogurt
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 0.5 tsp (3g) black pepper
  • 0.5 tsp (3g) sea salt
  • 2 cups (250g) whole wheat pastry flour
  • 1 tbsp (15g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (120g) shredded sharp cheddar cheese
  • 0.75 cup (180ml) skim milk
  • 2 tbsp (28g) melted unsalted butter

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a 9x13-inch baking dish, combine the shredded rotisserie chicken and frozen vegetables.
  3. Whisk together the chicken broth, Greek yogurt, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
  4. Pour the mixture over the chicken and vegetables, stirring gently until everything is submerged.
  5. In a separate bowl, whisk the flour, baking powder, and salt.
  6. Fold in the shredded cheddar cheese until evenly distributed.
  7. Stir in the milk and melted butter until a soft, tacky dough forms; do not overmix.
  8. Drop the dough by spoonfuls across the top of the chicken mixture, leaving small gaps between the mounds.
  9. Bake for 30–40 minutes until the biscuit tops are deep mahogany gold and the sauce is bubbling.
  10. Let the dish rest for 5 minutes before serving to allow the sauce to thicken.