Chicken Pot Pie Twice Baked Potatoes

1: Preheat oven to 400°F and line a baking sheet with parchment paper. Rub potatoes with olive oil and sprinkle with salt. Bake for 1 hour.

2: In a skillet over medium heat, add butter and onion. Cook for 3 minutes. Stir in frozen vegetables, chicken, seasoning, and salt and pepper to taste. Cook for 1 minute, then add gluten free flour and mix well. Cook for 2 minutes. Pour in milk and broth. Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.

3: Remove potatoes from the oven and carefully slice in half. Scoop out the center, leaving a rim to hold in the filling. Mash the center with Greek yogurt, butter, salt, and pepper. Stir in milk and cheese until smooth and creamy.

4: Add chicken pot pie filling to the hollowed potatoes. Add mashed potatoes over the tops of each potato and sprinkle with extra cheese. Return to oven for 10-15 minutes, optionally broil at the end for a few minutes (be careful not to burn!). Serve and enjoy!