Because weeknights are always busy for us, I try to keep my regular dinner rotation pretty simple and I try to keep it full of things that I’m reasonably sure my kid will eat. (I can’t ever be entirely sure because those preferences seem to change day to day. But I digress.) Two things that are reliable winners for my family are simple baked potatoes and chicken pot pie. So I got to thinking, as we often do here at 12 Tomatoes, what if you combined the two? It was a match that was meant to be. Here’s Chicken Pot Pie Baked Potatoes.
It’s a situation where a fluffy, tender baked potato supports chicken and vegetables in a delicious and savory gravy. What could be bad about that? Nothing.
So, What Do You Need To Make Chicken Pot Pie Baked Potatoes?
First, you need potatoes. This is a place to use russets for sure — you want them big and you want them fluffy.
You also will need cooked chicken, 2 to 3 cups, which is about what comes off of a rotisserie chicken so this makes a great use of leftovers. The rest of the ingredients are the things you normally need for chicken pot pie: butter, flour, carrots, celery, onion, garlic, peas, chicken broth, and half and half. And I always throw in some thyme and rosemary.
(And if you’re really in a hurry, yes, you could sub in a bag of already chopped frozen veggies for those fresh ones. No problem.)
And How Do You Make Chicken Pot Pie Baked Potatoes?
Large potatoes can take about an hour to bake so get those started first for sure. In the last twenty minutes of that baking time, it’s time to work on the Chicken Pot Pie portion, which happens on the stovetop.
Basically, saute your vegetables and herbs in butter, and then stir in some flour just long enough to cook the raw flour taste out before you add some chicken broth and let it bubble away until it thickens up.
At that point, stir in some half and half (or heavy cream), the cooked chicken, and the peas, which only need to simmer long enough to heat through.
At this point, your potatoes should be cooked and your pot pie filling should be done, so all that’s left to do is assemble!
Just fluff that potato up with a fork, pour over as much filling as your heart desires, and dig in. (But isn’t that last one always the best part?)
Chicken Pot Pie Baked Potatoes
Ingredients
- 6 medium to large russet potatoes, scrubbed clean
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup half and half
- 1/2 cup frozen peas
- 2-3 cups cooked chicken, diced or shredded
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 400°F.
- Rub potatoes with oil, then poke with a fork a few times. Bake until tender, at least 1 hour.
- In the last 20 minutes of baking time, start to make the sauce:
- In a large skillet, melt butter over medium heat. Add carrots, celery, onion, and garlic and season with thyme, rosemary, and salt and pepper. Cook, stirring frequently, until vegetables have started to soften but aren't fully tender, about 5 minutes.
- Sprinkle flour over the vegetables and cook, stirring constantly, about 1 minute.
- Stir in chicken broth while stirring constantly. Cook, stirring frequently, until mixture has thickened and vegetables are tender, 5-7 more minutes.
- Stir in half and half, along with peas, and chicken, and let cook until chicken and peas are hot, about 3 minutes. Season to taste with salt and pepper.
- Slice open potatoes and fluff insides with a fork, adding butter if desired. Spoon sauce over the open potatoes. Enjoy!
Recipe adapted from Mel's Kitchen Cafe.