Chicken Pot Pie Baked Potato

By Ellie

6 Person

90 Minutes

0 Calories

This sauce comes together easily and is really delicious. It’s creamy, flavorful and loaded with chicken and vegetables. #yum This is a perfect recipe to make for a yummy Sunday dinner or when you have a little extra time. The potatoes need to bake for an hour and the recipe calls for cooked chicken so plan in advance! A rotisserie chicken would actually work wonders in this.

Ingredients

salt and pepper, to taste
2-3 cups cooked, diced chicken
½ cup frozen peas
¾ cup milk
1 cup chicken broth
¼ cup all-purpose flour
¼ tsp. pepper
½ tsp. salt
2 cloves garlic
½ cup chopped onion
½ cup diced celery
½ cup diced carrots
3 tbsp. butter
6 medium russet potatoes, cleaned and dried

Method

01

Preheat oven to 400℉. Rub potatoes with oil and then wrap in tin foil. Poke a few holes through the foil and into the potato. Bake potatoes for at least one hour or until tender.
02

When potatoes are done cooking remove from oven and let stand while you make the chicken pot pie sauce.
03

Melt butter in a large, non-stick skillet over medium heat. Add carrots, celery, onion, garlic, salt, and pepper. Cook and stir until vegetables are crisp-tender (not mushy!) for about 5 minutes.
04

Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly add chicken broth and whisk to combine everything. Continue to add broth and milk while whisking to make the mixture smooth and to get rid of any flour lumps.
05

Continue to cook and whisk mixture until creamy and smooth. Add peas and cooked diced chicken. Let simmer on low heat for 5 to 8 minutes or until heated through. Season with salt and pepper.
06

Serve over warm baked potatoes and enjoy!

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Chicken Pot Pie Baked Potato

3.5

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 75 Mins
Total Time 90 Mins

02 Ingredients

salt and pepper, to taste

2-3 cups cooked, diced chicken

½ cup frozen peas

¾ cup milk

1 cup chicken broth

¼ cup all-purpose flour

¼ tsp. pepper

½ tsp. salt

2 cloves garlic

½ cup chopped onion

½ cup diced celery

½ cup diced carrots

3 tbsp. butter

6 medium russet potatoes, cleaned and dried

03 Method

Step 1

Preheat oven to 400℉. Rub potatoes with oil and then wrap in tin foil. Poke a few holes through the foil and into the potato. Bake potatoes for at least one hour or until tender.

Step 2

When potatoes are done cooking remove from oven and let stand while you make the chicken pot pie sauce.

Step 3

Melt butter in a large, non-stick skillet over medium heat. Add carrots, celery, onion, garlic, salt, and pepper. Cook and stir until vegetables are crisp-tender (not mushy!) for about 5 minutes.

Step 4

Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly add chicken broth and whisk to combine everything. Continue to add broth and milk while whisking to make the mixture smooth and to get rid of any flour lumps.

Step 5

Continue to cook and whisk mixture until creamy and smooth. Add peas and cooked diced chicken. Let simmer on low heat for 5 to 8 minutes or until heated through. Season with salt and pepper.

Step 6

Serve over warm baked potatoes and enjoy!

04 Author