Chicken Pot Pie Baked Potato

I think I’ve admitted on here a few times that I’m a carb-o-holic. Yes, it’s true. There is just something that starchy goodness does to me. haha. I could never do one of those low carb diets because it just wouldn’t last for more than an hour. I need bread in my life AND I need potatoes! 😉

Baked potatoes are one of my favorites. I’ll take them anyway I can. Especially if they’re covered in CHICKEN POT PIE SAUCE! Oh my goodness, yes. These potatoes are awesome you guys. I found the recipe over at Mel’s Kitchen Cafe ( I just adore her and her amazing recipes) and I just knew I had to make these asap. So I did, and actually sang as I ate. No joke. They were the bomb dot com.

This sauce comes together easily and is really delicious. It’s creamy, flavorful and loaded with chicken and vegetables. #yum This is a perfect recipe to make for a yummy Sunday dinner or when you have a little extra time. The potatoes need to bake for an hour and the recipe calls for cooked chicken so plan in advance! A rotisserie chicken would actually work wonders in this. Next time I make it that’s what I am going to try!

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Chicken Pot Pie Baked Potato

Author: Holly

Recipe type: Main Course

Prep time: 15 mins

Cook time: 1 hour 15 mins

Total time: 1 hour 30 mins

Serves: 6

Ingredients

6 medium russet potatoes, cleaned and dried
3 Tablespoons butter
½ cup diced carrots
½ cup diced celery
½ cup chopped onion
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour
1 cup chicken broth
¾ cup milk
½ cup frozen peas
2 to 3 cups cooked, diced chicken
salt and pepper, to taste

Instructions

Preheat oven to 400 degrees F. Rub potatoes with oil and then wrap in tin foil. Poke a few holes through the foil and into the potato. Bake potatoes for at least one hour or until tender.
When potatoes are done cooking remove from oven and let stand while you make the chicken pot pie sauce.
Melt butter in a large, non-stick skillet over medium heat. Add carrots, celery, onion, garlic, salt and pepper. Cook and stir until vegetables are crisp-tender (not mushy!) for about 5 minutes.
Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly add chicken broth and whisk to combine everything. Continue to add broth and milk while whisking to make mixture smooth and to get rid of any flour lumps.
Continue to cook and whisk mixture until creamy and smooth. Add peas and cooked diced chicken. Let simmer on low heat for 5 to 8 minutes or until heated through. Season with salt and pepper.
Serve over warm baked potatoes and enjoy!

Recipe adapted from: Mel’s Kitchen Cafe