Chicken Pot Pie Stuffed Potato
Directions
- 1Start by baking a half dozen russet potatoes, poking holes in them.
- 2Coat the potatoes in olive oil and salt to get a nice crispy skin.
- 3Bake the potatoes at 425°F for about 45 minutes.
- 4While the potatoes are baking, finely chop a few cloves of garlic and a small onion.
- 5Cube some cooked chicken; a couple of leftover chicken breasts or a rotisserie chicken work great.
- 6To a cast iron pan, add a few tablespoons of butter and the garlic and onions.
- 7Once the butter is foamy, add in a couple of tablespoons of flour, mixing until no dry streaks remain to create a roux.
- 8Slowly pour in 2/3 cup of chicken broth and a half cup of milk or cream.
- 9Gently bring the mixture to a simmer, then add in the chicken and an equal amount of frozen veggie mix.
- 10Season with a tablespoon of poultry seasoning and some salt, then continue to simmer until the whole mixture thickens.
- 11Once the potatoes are finished, cut off the tops.
- 12Scoop the insides out of the potatoes.
- 13Mash the scooped potato insides with butter, milk, cheese, and pepper.
- 14Fill the bottom two-thirds of the potato with the chicken filling.
- 15Top with the mashed potato mixture and cheese before roasting until browned in the oven.
Ingredients
- 6 count Russet potatoes
- Olive oil
- Salt
- 2 cloves Garlic
- 1 count Small onion
- 2 breasts Cooked chicken
- tablespoons Butter
- 2 tablespoons Flour
- 0.66 cup Chicken broth
- 0.5 cup Milk or cream
- Frozen veggie mix
- 1 tablespoon Poultry seasoning
- Cheddar cheese
- Pepper
Equipment
Cast iron panKnifeForkTongsPotato masherPiping bag
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