1Preheat oven to 400F and line a baking sheet with parchment paper. Rub potatoes with olive oil and sprinkle with salt. Bake for 1 hour.
2In a skillet over medium heat, add butter and onion. Cook for 3 minutes.
3Stir 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.
4Pour in milk and broth. Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
5Remove potatoes from oven and carefully slice in half. Scoop out the center, leaving a rim of potato and skin to help hold in the filling.
6Mash the center of the potatoes with greek yogurt, butter and salt and pepper. Stir in milk and cheese until smooth and creamy.
7Add chicken pot pie filling. Add mashed potatoes over the tops of each potato and sprinkle with extra cheese.
8Return to oven for 10-15 minutes, optional to broil at the end for a few minutes (be careful not to burn!!). Serve and enjoy!