This recipe puts a twist on two classic dinners to create an amazing dinner combination. Put those potatoes you’ve got stored in the pantry to good use tonight and combine the concept of a loaded baked potato with chicken pot pie for one incredible mash-up your family is sure to love!
Chicken Pot Pie Baked Potato
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
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.