Chicken Pot Pie Baked Potatoes

  • 4 Idaho Potatoes
  • Olive oil, for brushing
  • Salt, to taste
  • 1 tablespoon vegetable oil
  • 1 boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons butter, divided
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1 cup frozen vegetable medley (carrots, peas, corn, and green beans)
  • 1/4 cup panko breadcrumbs
  • 1/4 teaspoon dried parsley
Chicken-Pot-Pie-Baked-Potatoes-7475 (Copy)
  1. Preheat oven to 425F. Place potatoes on a baking sheet. Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork. Bake for 45-60 minutes or until fork tender.
  2. Meanwhile, in a large skillet over medium heat, heat the vegetable oil. Add the chicken. Cook for 4 minutes then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.
  3. Add 1 tablespoon butter to any meat drippings left in the skillet and melt. Add onion and cook until soft, about 5-8 minutes. Add the flour and stir to coat. Slowly whisk in the chicken broth. Bring to a boil and cook until thickened, about 3-5 minutes. Whisk in the milk and salt and bring back to a boil. Add the vegetable medley and cooked chicken. Cook another 1-2 minutes or until hot.
  4. In a small skillet, melt the remaining 1 tablespoon butter. Add the breadcrumbs and cook until brown, about 5-8 minutes. Stir in parsley.
  5. Cut each baked potato in half. Top with pot pie mixture and breadcrumbs. Serve immediately.
Microwave Method
  1. After rubbing the potatoes with oil and salt, prick them with the tines of a fork. Place them on a microwave-safe dish (you may need to do this in batches) and microwave at full power for 5 minutes. Turn them over and microwave for another 3-5 minutes. If middle is still hard, microwave in additional 1 minute bursts until cooked through.
  2. While potatoes are cooking, make the pot pie mixture as directed above.


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