Description
Chicken Pot Pie Baked Potatoes blend comfort food classics into one delightful dish that makes your dinner table smile. Hearty potato shells stuffed with creamy chicken filling deliver a satisfying meal your family will absolutely devour.
Ingredients
Scale
Protein:
- 2.5 cups cooked chicken, diced or shredded
- 6 medium to large russet potatoes
Vegetables and Aromatics:
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup frozen peas
Liquid and Seasoning:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- ½ cup half and half
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt
- Freshly ground black pepper
Instructions
- Scrub your russet potatoes thoroughly under cool water, removing any dirt or debris. Pierce each potato multiple times with a fork to allow steam to escape during baking.
- Place potatoes directly on the middle oven rack at 400°F for exactly 50-60 minutes until they feel completely soft when gently squeezed with an oven mitt.
- Melt 4 tablespoons butter in a large skillet over medium heat. Add ½ cup each of diced carrots, celery, and onions, cooking for 4-5 minutes until vegetables start to soften.
- Crush and add 2 minced garlic cloves to the skillet. Sprinkle ½ teaspoon dried thyme and ½ teaspoon dried rosemary over the vegetables, stirring to distribute evenly.
- Dust ¼ cup flour over the vegetable mixture, stirring constantly to prevent burning and create a smooth base for your sauce.
- Gradually pour in 1 cup chicken broth and ½ cup half and half, whisking continuously to prevent lumps from forming.
- Add 2 ½ cups cooked chicken and ½ cup frozen peas to the skillet. Simmer the mixture for 5-7 minutes until the sauce thickens and coats the ingredients nicely.
- Season the filling with kosher salt and freshly ground black pepper to your taste preferences.
- Remove potatoes from the oven and slice each one lengthwise. Use a fork to gently fluff the inner potato flesh.
- Generously spoon the hot chicken pot pie filling over each baked potato, ensuring every potato gets a hearty portion of the creamy mixture.
Notes
- Russet potatoes work best for this recipe, as their starchy texture helps create a fluffy interior when baked.
- Consider roasting the vegetables first to deepen their flavor and add a subtle caramelized note to the filling.
- For a lighter version, swap half and half with milk or use Greek yogurt to reduce calories without losing creaminess.
- Gluten-free friends can replace regular flour with cornstarch or a gluten-free blend to thicken the filling safely.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 to 6
- Calories: 365 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 65 mg