Twice Baked Chicken Pot Pie Potatoes
Prep: 20 minutes
Cook: 75 minutes
Yields: 4 servings
Get ready to indulge in the ultimate comfort food mashup – Twice Baked Chicken Pot Pie Potatoes. This heavenly dish combines the fluffiest, most tender potatoes with the creamiest, most flavorful chicken pot pie filling, all wrapped up in a perfectly baked potato skin.
Imagine sinking your teeth into a warm, cheesy, chicken-filled potato, and you’ll understand why this recipe is a game-changer. It’s the perfect cross between a twice-baked potato and a chicken pot pie, with all the cozy flavors you know and love.
First, preheat your oven to 400 degrees F (200 degrees C) with a rack positioned in the center. While that’s heating up, gather your ingredients and get ready to get your hands dirty.
Pierce four Russet potatoes all over with a fork and place them on a large rimmed baking sheet lined with aluminum foil. Rub the potatoes all over with olive oil and sprinkle evenly with salt and pepper.
Bake the potatoes in the preheated oven until the skin is crispy, and a fork can easily be inserted into the centers. This should take about an hour. Let the cooked potatoes sit at room temperature until they’re cool enough to handle, about 10 minutes.
While the potatoes are cooling, place them on a microwave-safe plate and microwave on HIGH until a fork can easily be inserted into the centers. This should take about 10-12 minutes.
Cut the cooled potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about 1/8-inch border around the edges. Place the potato skins, cut side up, on the reserved baking sheet and set aside.
Add heavy cream and butter to the potatoes and mash until fully combined. Stir in shredded chicken, frozen carrots and peas, chopped parsley, chicken stock base, garlic, thyme, and a sprinkle of Cheddar cheese.
Divide the chicken mixture evenly between the reserved potato skins, about 1/2 cup each. Sprinkle the tops with the remaining Cheddar cheese.
Bake the potatoes at 400 degrees F (200 degrees C) until the cheese is melted, about 10 minutes. Increase the oven temperature to broil and broil until the cheese is browned, 3-5 minutes. Garnish with additional parsley and serve hot.
Printable Recipe
Ingredients
- 4 Russet potatoes
- Olive oil
- Salt
- Pepper
- Heavy cream
- Butter
- Shredded chicken
- Frozen carrots and peas
- Chopped parsley
- Chicken stock base
- Garlic
- Thyme
- Cheddar cheese
Instructions
- 1. Preheat your oven to 400 degrees F (200 degrees C) with a rack positioned in the center.
- 2. Pierce four Russet potatoes all over with a fork and place them on a large rimmed baking sheet lined with aluminum foil.
- 3. Rub the potatoes all over with olive oil and sprinkle evenly with salt and pepper.
- 4. Bake the potatoes in the preheated oven until the skin is crispy and a fork can easily be inserted into the centers, about 1 hour.
- 5. Let the cooked potatoes sit at room temperature until cool enough to handle, about 10 minutes.
- 6. Place the potatoes on a microwave-safe plate and microwave on HIGH until a fork can easily be inserted into the centers, about 10-12 minutes.
- 7. Cut the cooled potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about a 1/8-inch border around the edges.
- 8. Place the potato skins, cut side up, on the reserved baking sheet and set aside.
- 9. Add heavy cream and butter to the potatoes and mash until fully combined.
- 10. Stir in shredded chicken, frozen carrots and peas, chopped parsley, chicken stock base, garlic, thyme, and a sprinkle of Cheddar cheese.
- 11. Divide the chicken mixture evenly between the reserved potato skins, about 1/2 cup each.
- 12. Sprinkle the tops with the remaining Cheddar cheese.
- 13. Bake the potatoes at 400 degrees F (200 degrees C) until the cheese is melted, about 10 minutes.
- 14. Increase the oven temperature to broil and broil until the cheese is browned, 3-5 minutes.
- 15. Garnish with additional parsley and serve hot.
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