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Chicken Pot Pie Baked Potato

Yield: 6 baked potatoes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Ingredients

Chicken Pot Pie Sauce:

  • 3 tablespoons butter
  • ½ cup small diced carrots
  • ½ cup small diced celery
  • ½ cup finely chopped onion
  • 2 garlic cloves, finely minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup flour
  • 1 cup low-sodium chicken broth
  • ½ cup milk
  • ½ cup frozen peas
  • 2-3 cups cooked diced chicken
  • Salt and pepper to taste

Potatoes and Toppings:

  • 6 medium russet baking potatoes, scrubbed clean
  • Cheddar cheese for topping, optional
  • 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

Plan Ahead: this recipe calls for already cooked chicken so plan ahead. If you are working with uncooked chicken, here's a simple way to cook it up quickly (or you could try cooking it with the vegetables in the first step).
Potatoes: I used to think it unnecessary to wrap the potatoes in foil and/or rub lightly with olive oil and just bake them unwrapped on the oven rack. But we hated how thick and inedible the skins became after baking - if you want soft, tender potato skins, a very, very light rub with olive oil covered in foil and you're good to go. It's worth the extra step.
Sauce: if you like things extra saucy (or your baking potatoes are humongous) you might consider 1 1/2-ing or doubling the sauce.