Chicken Pot Pie Baked Potato
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Servings
6
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Course
Main Course, Dinner, Others
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Cuisine
American
Chicken Pot Pie Baked Potato
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Homemade creamy pot pie filling drenched over a hot baked potato. These will become a family-favorite at dinner time!
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Ingredients
- 6 russet potato cleaned and dried, medium
- 3 Tablespoons butter
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 3/4 cup milk
- 1/2 cup peas frozen
- 2 to 3 cups chicken diced, cooked
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees F. Rub potatoes with oil then poke a few holes into each of them. Bake potatoes for at least one hour or until tender.
- When potatoes are done cooking remove from oven and let stand while you make the chicken pot pie sauce.
- 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.
- 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 mixture smooth and to get rid of any flour lumps.
- 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.
- Serve mixture over warm baked potatoes and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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