Chicken Pot Pie Baked Potatoes Recipe

Published Oct 29, 2024 By Elle Ann

Image Credit: 12 Tomatoes via YouTube

Chicken pot pies are incredibly delicious and so are baked potatoes, sometimes it can be difficult to choose between them, especially when they are both mouth-watering. But, you don’t have to worry about picking only one of them because you can now have both at the same time with this fusion recipe by 12 Tomatoes on YouTube.

Instead of the usual filling of baked potatoes, they are stuffed with chicken pot pie which offers a great contrast of texture and flavor. What’s also great about this dish is that it’s very easy to prepare and if you’re planning to make them in larger batches for a party or gathering, you can do that, too! Learn how now by watching the video tutorial and see for yourself.

Ingredients for Chicken Pot Pie Baked Potatoes:

6 medium-large Russet potatoes, scrubbed clean
4 tbsp of unsalted, butter
½ cup of carrots, diced
½ cup of celery, diced
½ cup of onion, chopped
2 cloves of garlic, minced
½ tsp of dried thyme
½ tsp of dried rosemary
¼ cup of all-purpose flour
1 cup of chicken broth
½ cup of half and half
½ cup of frozen peas
2-3 cups of chicken, cooked and shredded
Kosher salt, to taste
Freshly ground black pepper, to taste

How to Make Chicken Pot Pie Baked Potatoes:

Ingredients for Chicken Pot Pie Baked Potatoes — Image Credit: 12 Tomatoes via YouTube

Step 1

Preheat your oven to 400°F, then coat the potatoes with oil, and poke them with holes all over using a fork. Place them on a baking sheet, then put them in the preheated oven, and let them bake for at least 1 hour.

Step 2

Once the potatoes are almost done baking, prepare the filling, place a large skillet on a stove over medium heat, then add the butter, and let it melt. Add the carrots, celery, onion, and garlic then season them with thyme, rosemary, salt, and pepper, and give them a good stir to combine.

Step 3

Let them cook for about 5 minutes or untik softened, then sprinkle the flour, and keep stirring and cooking for 1 minute until the flour taste is gone. Pour in the chicken broth while stirring consistently, then keep cooking the sauce for about 5 to 7 more minutes until the veggies are tender, and then stir in half and half.

Step 4

Add in the peas and chicken, then keep cooking them for an additional 3 minutes until heated through, then season with more salt and pepper to taste, and turn off the heat. Cut a pocket along the potatoes, then fluff the inside, and scoop the filling over each potato. Serve and enjoy!