Chicken Pot Pie Baked Potato
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6 baked potatoes
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Baked Potato
Description
Chicken Pot Pie Baked Potato is made by baking Russet potatoes wrapped in foil to achieve tender, soft skins without thick, tough edges. The sauce starts with sautéed diced carrots, celery, onion, and garlic in butter, seasoned with salt and pepper. Flour is added to make a roux before gradually whisking in chicken broth and milk for a creamy consistency. Frozen peas and cooked diced chicken complete the sauce.
The sauce simmers gently to thicken and coat the vegetables, creating a comforting texture reminiscent of classic chicken pot pie filling. The baked potatoes serve as a natural vessel, combined with optional toppings such as cheddar cheese and crumbled bacon, adding flavor and texture contrast.
This dish can be made ahead by preparing the sauce in advance and baking the potatoes when ready. Wrapping the potatoes in foil with a light olive oil rub helps maintain desirable skin texture. The recipe suggests adjusting sauce quantity for larger potatoes or when extra sauciness is preferred.
Ingredients
Chicken Pot Pie Sauce:
- 3 tablespoons butter
- ½ cup carrot small diced
- ½ cup celery small diced
- ½ cup onion finely chopped
- 2 garlic finely minced, cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup flour
- 1 cup chicken broth low-sodium
- ½ cup milk
- ½ cup peas frozen
- 2-3 cups chicken cooked, diced
- salt to taste
- black pepper to taste
Potatoes and Toppings:
- 6 medium baking potato scrubbed clean, Russet variety
- cheddar cheese optional, for topping
- cooked crumbled bacon for topping, optional
Instructions
- Preheat the oven to 400 degrees.
- 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.
- Bake the potatoes for an hour or until tender.
- 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.
- Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1-2 minutes. The mixture will be crumbly.
- 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.
- Cook the mixture at a low simmer for 5-7 minutes, stirring often, until the vegetables are tender and the sauce is thickened.
- Stir in the peas and chicken and heat through. Season with salt and pepper to taste.
- Serve over baked potatoes with cheddar cheese and cooked bacon, if desired.
Notes
- Use already cooked chicken; if starting with raw chicken, cook it first or with the vegetables.
- Wrapping potatoes in foil with a light olive oil rub yields soft skins instead of thick, inedible ones.
- For extra sauce or larger potatoes, increase the sauce quantity accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6baked potatoes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Potato | |
| Calories | 359kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 325mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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