Remove and discard the stem, core, and seeds from the bell pepper.
Slowly whisk in the broth, eggs, yogurt, and olive oil. Stir in the chicken and veggies until well combined.
Divide the dough into golf ball-sized balls using a melon ball scoop or a spoon. On a greased cookie sheet, roll out the dough and flatten with the back of a fork.
30 minutes in the oven. Let to cool thoroughly on a drying rack before refrigerating.