Description
These Chicken Pot Pie Baked Potatoes are a delicious twist on a classic comfort food. Creamy chicken pot pie filling is served in baked potatoes for a hearty and satisfying meal.
Ingredients
Units
Scale
Main Ingredients:
- 6 medium to large russet potatoes, scrubbed clean
- 4 tablespoons (1/2 stick) unsalted butter
- 2–3 cups cooked chicken, diced or shredded
Vegetable Mixture:
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
Seasonings and Others:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup half and half
- 1/2 cup frozen peas
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare Potatoes: Preheat oven to 400°F. Pierce potatoes with a fork and bake for 50-60 minutes until tender.
- Make Filling: In a skillet, melt butter and sauté carrots, celery, onion, and garlic. Add thyme, rosemary, and flour. Slowly add chicken broth and half and half. Stir in peas and cooked chicken. Simmer until thickened.
- Assemble: Cut open potatoes, fluff the insides, and top with chicken pot pie filling.
Notes
- You can customize the filling by adding other vegetables like corn or green beans.
- For a shortcut, use leftover rotisserie chicken instead of cooking chicken separately.
Nutrition
- Serving Size: 1 potato with filling
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 90 mg