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Chicken Pot Pie Baked Potato
5 from 3 votes

Chicken Pot Pie Baked Potato

Homemade creamy pot pie filling drenched over a hot baked potato. These will become a family-favorite at dinner time!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 6
Course: Main Course, Dinner, Others
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. When potatoes are done cooking remove from oven and let stand while you make the chicken pot pie sauce.
  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.
  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 mixture smooth and to get rid of any flour lumps.
  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.
  6. Serve mixture over warm baked potatoes and enjoy!