Chicken Pot Pie Baked Potato

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I am shocked that I liked this recipe. I mostly tried it because I had to get rid of some potatoes, but I would absolutely make this again. It gets a 7.5. I found the recipe originally on melskitchencafe.com, and I noted my changes below in bold. Also, we serve it with sautéed zucchini and some broccoli. If you don’t serve broccoli with it, it would be awesome in the actual sauce.

Chicken Pot Pie Baked Potato

Yield: Makes 6 baked potatoes

Ingredients

    Chicken Pot Pie Sauce:

  • 3 tablespoons butter I used 1 T. butter and 2 T. olive oil
  • 1/2 cup small diced carrots I increased this to 1 cup
  • 1/2 cup small diced celery
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper I only used 1/8 tsp., and I also added poultry seasoning, dried rosemary, and thyme.
  • 1/3 cup flour I decreased this to 1/4 cup
  • 1 cup low-sodium chicken broth I used milk instead plus 1 tsp. Better than Bouillon
  • 1/2 cup milk We used 1% an increased it (see note above)
  • 1/2 cup frozen peas
  • 2-3 cups cooked, diced chicken I just used one small chicken breast and added it after about 10 minutes of sautéing the vegetables
  • Salt and pepper to taste

    Potatoes and Toppings:

  • 6 medium russet baking potatoes, scrubbed clean
  • Cheddar cheese for topping, optional We did add this and it was good
  • Cooked, crumbled bacon for topping, optional we did not add this, but it would be good

Directions

  1. Preheat the oven to 400 degrees.
  2. Lightly rub the potatoes with olive oil and wrap each potato in tin foil. Pierce through the foil and skin of the potato with a fork a couple of times.
  3. Bake the potatoes for an hour or until tender.
  4. Toward the end of baking time, make the sauce by melting the butter in a large, 12-inch nonstick skillet over medium heat. Add the carrots, celery, onion, garlic, salt and pepper and cook, stirring often, until the vegetables are crisp-tender (but not mushy), about 5-7 minutes.
  5. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1-2 minutes. The mixture will be crumbly.
  6. Slowly add 1/2 cup of the chicken broth whisking quickly until thick and combined (adding a little liquid at a time will help avoid lumps). Continue adding 1/2 cup of the broth and milk at a time until it has all been stirred into the skillet and the sauce is smooth and creamy.
  7. Cook the mixture at a low simmer for 5-7 minutes, stirring often, until the vegetables are tender and the sauce is thickened.
  8. Stir in the peas and chicken and heat through. Season with salt and pepper to taste.
  9. Serve over baked potatoes with cheddar cheese and cooked bacon, if desired.

3.1

http://www.melskitchencafe.com/chicken-pot-pie-baked-potato/

Melissa’s Source

Recipe retrieved 5/19/15 from http://www.melskitchencafe.com/chicken-pot-pie-baked-potato/

Comments

  1. thejohnmfamilyAugust 31, 2015 at 8:33 PM

    You only need about 2 T. of flour in the sauce

    ReplyDelete
  2. thejohnmfamilyAugust 12, 2019 at 8:53 PM

    For company, use all butter and half and half. I put the chicken in the pressure cooker for about 12 minutes, and then put everything on keep warm once the sauce was made

    ReplyDelete

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