Chicken Pot Pie Twice Baked Potatoes
Directions
- 1Preheat oven to 400F and line a baking sheet with parchment paper. Rub potatoes with olive oil and sprinkle with salt. Bake for 1 hour.
- 2In a skillet over medium heat, add butter and onion. Cook for 3 minutes.
- 3Stir in frozen vegetables, chicken, seasoning, and salt and pepper to taste. Cook for 1 minute, then add gluten free flour and mix well. Cook for 2 minutes.
- 4Pour in milk and broth. Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
- 5Remove potatoes from oven and carefully slice in half. Scoop out the center, leaving a rim of potato and skin to help hold in the filling.
- 6Mash the center of the potatoes with greek yogurt, butter and salt and pepper. Stir in milk and cheese until smooth and creamy.
- 7Add chicken pot pie filling. Add mashed potatoes over the tops of each potato and sprinkle with extra cheese.
- 8Return to oven for 10-15 minutes, optional to broil at the end for a few minutes (be careful not to burn!!). Serve and enjoy!
Ingredients
- 2 Idaho potatoes
- 0.25 cup olive oil
- 0.25 cup plain greek yogurt
- 2 tbsp butter
- 0.25 cup whole milk
- 0.25 cup shredded cheese
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp butter
- 0.33 onion
- 1 cup frozen mixed vegetables
- 8 oz pre-cooked chicken
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- 2 tbsp gluten free flour
- 0.33 cup whole milk
- 0.5 cup low sodium bone broth
- 1 pinch salt
- 1 pinch pepper
Equipment
ovenbaking sheetparchment paperskillet
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