Chicken Pot Pie Baked Potato Recipe

What if you could combine two comfort food classics into one dish? Enter the Chicken Pot Pie Baked Potato—a delightful fusion that brings together the creamy, hearty filling of chicken pot pie and the warm, fluffy base of a baked potato. This recipe is perfect for a cozy family dinner or a fun meal to impress guests. It’s quick, versatile, and loaded with flavor, making it a great alternative to traditional casseroles.

Why You’ll Love This Recipe

1. Quick and Easy: A straightforward recipe perfect for busy weeknights.
2. Comforting and Filling: Combines two classics into one hearty meal.
3. Customizable: Add your favorite veggies or toppings for a personalized twist.
4. Family-Friendly: A fun dish that kids and adults alike will enjoy.

Step-by-Step Instructions

Step 1: Prepare the Potatoes

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prep the Potatoes: Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape.
3. Season: Rub the potatoes with olive oil and sprinkle with salt and pepper.
4. Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the skin is crispy and the inside is soft.

Step 2: Make the Chicken Pot Pie Filling

1. Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, and cook until softened, about 2-3 minutes.
2. Cook Vegetables: Stir in the carrots and cook for 5 minutes, or until they begin to soften. Add the frozen peas and cook for another 2 minutes.
3. Add Flour: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
4. Make the Sauce: Gradually pour in the chicken broth, whisking constantly to prevent lumps. Stir in the milk or cream and cook until the mixture thickens, about 5-7 minutes.
5. Season: Add the thyme, salt, and pepper, adjusting to taste.
6. Add Chicken: Stir in the shredded chicken and cook until heated through. Remove from heat and set aside.

Step 3: Assemble the Dish

1. Split the Potatoes: Once baked, remove the potatoes from the oven and let them cool slightly. Slice each potato lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork to create space for the filling.
2. Fill: Spoon generous amounts of the chicken pot pie filling into each potato.

Step 4: Garnish and Serve

1. Optional Toppings: Sprinkle with shredded cheddar cheese, a dollop of sour cream, or freshly chopped parsley.
2. Serve: Enjoy hot, paired with a simple side salad or crusty bread.

Tips for Success

1. Perfect Potatoes: For evenly baked potatoes, choose ones of similar size.
2. Creamier Filling: For an ultra-rich filling, use heavy cream instead of milk.
3. Make Ahead: The filling can be made up to two days in advance and reheated before assembling.
4. Shortcuts: Use frozen mixed vegetables to save time on prep.

Variations

1. Vegetarian Option: Swap the chicken for diced mushrooms or canned chickpeas.
2. Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for some heat.
3. Loaded Style: Top with crumbled bacon and green onions for a loaded baked potato vibe.
4. Gluten-Free: Use gluten-free flour or cornstarch to thicken the filling.

Serving Suggestions

Pair this dish with:

• A crisp green salad with a tangy vinaigrette.
• Steamed green beans or roasted asparagus for a light, healthy side.
• A warm bowl of soup, like tomato basil or butternut squash, for extra comfort.

Conclusion

This Chicken Pot Pie Baked Potato recipe offers a comforting, hearty meal that’s easy to make and brimming with flavor. It’s a perfect way to elevate the humble baked potato into something extraordinary. Whether you’re serving it as a main course or enjoying it as leftovers, this dish is sure to be a hit with family and friends.

Yield: 4

Chicken Pot Pie Baked Potato Recipe

Print

What if you could combine two comfort food classics into one dish? Enter the Chicken Pot Pie Baked Potato—a delightful fusion that brings together the creamy, hearty filling of chicken pot pie and the warm, fluffy base of a baked potato. This recipe is perfect for a cozy family dinner or a fun meal to impress guests. It's quick, versatile, and loaded with flavor, making it a great alternative to traditional casseroles.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• For the Potatoes
• 4 large russet potatoes
• 1 tablespoon olive oil
• ½ teaspoon salt
• For the Chicken Pot Pie Filling
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk (or heavy cream for extra richness)
• 2 cups cooked shredded chicken
• ½ cup frozen peas
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• Salt and black pepper to taste
• Optional Toppings
• Fresh parsley, chopped
• Shredded cheese (cheddar works well)

Instructions

1. Bake the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes, then pierce them several times with a fork.
3. Rub the potatoes with olive oil and sprinkle with salt.
4. Place them directly on the oven rack or on a baking sheet, and bake for 50–60 minutes, or until tender when pierced with a fork.

2. Prepare the Chicken Pot Pie Filling

1. In a large skillet or saucepan, melt the butter over medium heat.
2. Add the diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
5. Slowly whisk in the chicken broth, followed by the milk, stirring constantly to avoid lumps.
6. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
7. Stir in the shredded chicken, frozen peas, thyme, parsley, salt, and pepper. Cook for another 2–3 minutes, then remove from heat.

3. Assemble the Potatoes

1. Once the potatoes are baked, slice them lengthwise and gently fluff the insides with a fork.
2. Spoon a generous amount of the chicken pot pie filling into each potato.

4. Add Toppings (Optional)

1. Sprinkle shredded cheese on top and return the potatoes to the oven for a few minutes until the cheese melts.
2. Garnish with fresh parsley before serving.

Notes

Make It Vegetarian: Swap the chicken for mushrooms or chickpeas, and use vegetable broth.

Short on Time? Use store-bought rotisserie chicken and frozen mixed vegetables to speed things up.