Chicken Pot Pie Baked Potatoes are absolutely delicious! The homemade creamy pot pie sauce is drenched over a hot baked potato. These will become a family-favorite at dinner time!
I think I’ve admitted on here a few times that I’m a carb-o-holic. haha. 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 Chicken Pot Pie Baked Potatoes are so yummy. 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!
TRY THESE OTHER AMAZING POTATO RECIPES:
Chicken Pot Pie Baked Potato
- 6 medium russet potatoes cleaned and dried
- 3 Tablespoons butter
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 3/4 cup milk
- 1/2 cup frozen peas
- 2 to 3 cups cooked diced chicken
- salt and pepper to taste
- 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!
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