Description
This comforting Chicken Pot Pie Baked Potato recipe combines the heartiness of a baked russet potato with the creamy, savory filling of a classic chicken pot pie. Tender vegetables, diced chicken, and a rich sauce are spooned over fluffy baked potatoes, making a satisfying and easy-to-make meal perfect for family dinners.
Ingredients
Scale
Potatoes
- 6 medium russet potatoes (cleaned and dried)
- Oil for rubbing potatoes (about 1 tablespoon)
- 3 tablespoons butter
Vegetables & Seasonings
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Sauce & Filling
- 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 bake potatoes: Preheat your oven to 400°F (200°C). Rub the cleaned and dried russet potatoes with oil, then poke a few holes into each potato using a fork. Place the potatoes directly on the oven rack and bake for at least one hour, or until the potatoes are tender when pierced with a fork.
- Rest the baked potatoes: Once baked, remove the potatoes from the oven and let them stand to cool slightly while you prepare the chicken pot pie filling.
- Sauté vegetables: In a large non-stick skillet over medium heat, melt the butter. Add diced carrots, celery, chopped onion, minced garlic, salt, and pepper. Cook and stir for about 5 minutes until the vegetables are crisp-tender but not mushy.
- Make the roux and add liquids: Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook the flour taste out. Slowly add the chicken broth while whisking continuously to prevent lumps. Continue adding the broth and then the milk gradually, whisking until the mixture becomes smooth and creamy.
- Simmer filling: Continue cooking the sauce on low heat, whisking occasionally until it thickens and is smooth. Stir in the frozen peas and diced cooked chicken. Let the mixture simmer gently for 5 to 8 minutes until heated through. Adjust salt and pepper to taste.
- Assemble and serve: Cut a slit in each baked potato and gently fluff the insides with a fork. Spoon the creamy chicken pot pie filling generously over each potato. Serve immediately and enjoy this warm, hearty dish.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- For a richer sauce, substitute milk with half-and-half or cream.
- You can prepare the filling ahead and reheat when the potatoes are done.
- Ensure vegetables remain crisp-tender for the best texture, avoiding mushiness.
- Feel free to add herbs like thyme or parsley for extra flavor.
