• Preheat the oven to 350℉.

Making the Gravy

• Place ⅓ c water in a bowl along with the 4 tbsp of cornstarch. Mix to make a slurry and then set aside.
• Put the unsalted chicken broth in a sauce pot. Add the Dijon mustard, poultry seasoning and salt to the broth and stir to combine. Heat over medium heat and bring to a boil.
• Once the broth is boiling, lower the heat and simmer the broth maintaining a gently boil. Add the cornstarch slurry to the boiling broth as you continuously stir the broth. Let the gravy boil for another 2-3 min allowing the cornstarch to cook and the gravy to thicken. Remove the gravy from the heat and set aside.

Mixing the Biscuit Dough

• Place the plain non fat yogurt into a coffee filter lined strainer set into a bowl and let it sit to thicken for 30 min.
• Place the King Arthur 00 flour into a mixing bowl. Add the garlic powder, baking powder, baking soda and salt to the flour. Use a fork and combine all the dry ingredients.
• Add the thickened yogurt to the dry ingredients. Use a fork or wooden spoon and incorporate the yogurt into the flour mixture. In you have a small amount of flour that you cannot incorporate into the dough, add 1 tbsp of skim milk or your favorite dairy and mix with the remaining flour and incorporate into the dough. Set the dough aside.

Making the Chicken Pot Pie

• Spray the casserole dish with Pam. Place the frozen diced hash browns into the casserole dish. Microwave on high for 90 sec to partially cook the potatoes.
• Chop the onion, celery and bell pepper. Place these chopped veggies in a microwaveable bowl. Microwave on high for 60 sec until they are tender. When they are done transfer them to the casserole and spread them over the hash browns.
• Place the frozen corn and peas into a microwaveable bowl and microwave on high for 90 sec. When done transfer to the casserole and spread over the hash browns and other veggies.
• Use a fork and mix all the veggies in the casserole together. Sprinkle ½ tsp of garlic power, ½ tsp onion powder, and ¼ tsp of poultry seasoning over the veggies. Then mix again to incorporate the seasonings into the veggies.
• Spread the shredded chicken over the veggies in the casserole dish. Sprinkle 1 tsp of garlic powder, 1 tsp of onion powder, ½ tsp of poultry seasoning and a few shakes of black pepper over the chicken layer. Mix the chicken and seasonings into the veggies. Taste and add salt if needed and adjust the other seasonings to suit your taste.
• Smooth out the ingredients in the casserole dish. Ladle 3 c of the gravy over the top of the casserole. Use a fork and stir the gravy into the casserole contents. Place the extra cup of gravy into a plastic storage bowl and refrigerate for later use.
• Using a large cookie scooper, drop 6 scoops of biscuit dough over the surface of the casserole. Scoop the remaining dough onto a small cookie tray. The biscuit recipe makes 9 biscuits.
• Place the chicken pot pie casserole and the small cookie tray with the extra biscuits into the oven. Bake the casserole for 30 min. The biscuits will be golden brown. The extra biscuits on the cookie tray will bake in 18-20 min.
• Remove the extra biscuits when they are done and remove the chicken pot pie casserole when it is done baking.
• Spoon up the chicken pot pie and enjoy. Refrigerate the left overs. As the casserole sits in the refrigerate the contents absorb the gravy. When you warm up the leftovers, spoon some of the leftover gravy over them first.