In a large bowl, combine whole wheat flour and a pinch of salt.

Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.

Mix in the Greek yogurt, then add cold water a tablespoon at a time, mixing until the dough comes together.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a large skillet over medium heat, heat the olive oil. Add onions and garlic, sautéing until translucent.

Stir in the celery, carrots, and peas; cook for another 5 minutes.

Add the shredded chicken, thyme, rosemary, salt, and pepper, mixing well.

Pour in the chicken broth and bring to a simmer for about 10 minutes. Remove from heat and stir in Greek yogurt until well combined.

Preheat your oven to 425°F (220°C).

Roll out the chilled dough on a floured surface to fit your pie dish. Place it in the dish, trimming the excess.

Pour the chicken filling into the crust, spreading it evenly.

Roll out the remaining dough for the top crust, sealing the edges. Cut a few slits in the top to allow steam to escape.

Bake for 30-35 minutes, or until the top is golden brown.

Let the pie cool for a few minutes before serving. Enjoy this High Protein Chicken Pot Pie warm.