Description
This Chicken Pot Pie Baked Potato recipe combines the comforting flavors of a classic chicken pot pie with a hearty baked russet potato. Tender baked potatoes are topped with a creamy chicken and vegetable filling, making it a satisfying and delicious meal perfect for any day of the week.
Ingredients
Scale
Potatoes
- 6 medium russet potatoes (cleaned and dried)
- Oil for rubbing
Chicken Pot Pie Filling
- 3 Tablespoons butter
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 3/4 cup milk
- 1/2 cup frozen peas
- 2 to 3 cups diced cooked chicken
- Salt and pepper to taste
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F. Rub each potato with a little oil, then poke several holes into them with a fork to allow steam to escape while baking. Place the potatoes directly on the oven rack or a baking sheet, and bake for at least one hour, or until the potatoes are tender when pierced with a fork.
- Make the chicken pot pie sauce: After removing the potatoes from the oven, let them stand while you prepare the filling. Melt butter in a large non-stick skillet over medium heat. Add diced carrots, celery, chopped onion, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until vegetables become crisp-tender, about 5 minutes, taking care not to overcook so they remain slightly firm.
- Thicken the filling: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Gradually add the milk while continuing to whisk until the mixture is smooth and creamy.
- Simmer the filling and combine: Continue cooking and whisking the mixture over medium heat until it thickens and becomes creamy and smooth. Stir in the frozen peas and diced cooked chicken. Reduce heat to low and let the combination simmer for 5 to 8 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.
- Assemble and serve: Cut a slit or open the top of each baked potato, fluff the inside with a fork, and spoon the warm chicken pot pie filling generously over the potatoes. Serve immediately and enjoy this comforting and hearty dish.
Notes
- You can prepare the cooked chicken ahead of time by roasting or using leftover rotisserie chicken.
- For a creamier texture, substitute half-and-half for milk.
- Use frozen mixed vegetables instead of peas if desired.
- If short on time, bake potatoes in a microwave for about 10-12 minutes but baking in the oven gives the best texture.
- This recipe is easily doubled to serve more people.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
