Chicken Pot Pie Stuffed Potato

45m
Serves 6
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Directions

  1. 1Start by baking a half dozen russet potatoes, poking holes in them.
  2. 2Coat the potatoes in olive oil and salt to get a nice crispy skin.
  3. 3Bake the potatoes at 425°F for about 45 minutes.
  4. 4While the potatoes are baking, finely chop a few cloves of garlic and a small onion.
  5. 5Cube some cooked chicken; a couple of leftover chicken breasts or a rotisserie chicken work great.
  6. 6To a cast iron pan, add a few tablespoons of butter and the garlic and onions.
  7. 7Once the butter is foamy, add in a couple of tablespoons of flour, mixing until no dry streaks remain to create a roux.
  8. 8Slowly pour in 2/3 cup of chicken broth and a half cup of milk or cream.
  9. 9Gently bring the mixture to a simmer, then add in the chicken and an equal amount of frozen veggie mix.
  10. 10Season with a tablespoon of poultry seasoning and some salt, then continue to simmer until the whole mixture thickens.
  11. 11Once the potatoes are finished, cut off the tops.
  12. 12Scoop the insides out of the potatoes.
  13. 13Mash the scooped potato insides with butter, milk, cheese, and pepper.
  14. 14Fill the bottom two-thirds of the potato with the chicken filling.
  15. 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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