Chicken Pot Pie Twice Baked Potatoes

80 mins
Serves 2
instagram.com

Directions

  1. 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.
  2. 2Preheat oven to 400F and line a baking sheet with parchment paper. Rub potatoes with olive oil and sprinkle with salt. Bake for 1 hour.
  3. 3Preheat oven to 400F and line a baking sheet with parchment paper. Rub potatoes with olive oil and sprinkle with salt. Bake for 1 hour.
  4. 4In a skillet over medium heat, add butter and onion. Cook for 3 minutes.
  5. 5In a skillet over medium heat, add butter and onion. Cook for 3 minutes.
  6. 6In a skillet over medium heat, add butter and onion. Cook for 3 minutes.
  7. 7Stir 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.
  8. 8Stir 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.
  9. 9Stir 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.
  10. 10Pour in milk and broth. Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
  11. 11Pour in milk and broth. Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
  12. 12Pour in milk and broth. Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
  13. 13Remove 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.
  14. 14Remove 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.
  15. 15Remove 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.
  16. 16Mash the center of the potatoes with greek yogurt, butter and salt and pepper. Stir in milk and cheese until smooth and creamy.
  17. 17Mash the center of the potatoes with greek yogurt, butter and salt and pepper. Stir in milk and cheese until smooth and creamy.
  18. 18Mash the center of the potatoes with greek yogurt, butter and salt and pepper. Stir in milk and cheese until smooth and creamy.
  19. 19Add chicken pot pie filling. Add mashed potatoes over the tops of each potato and sprinkle with extra cheese.
  20. 20Add chicken pot pie filling. Add mashed potatoes over the tops of each potato and sprinkle with extra cheese.
  21. 21Add chicken pot pie filling. Add mashed potatoes over the tops of each potato and sprinkle with extra cheese.
  22. 22Return to oven for 10-15 minutes, optional to broil at the end for a few minutes (be careful not to burn!!). Serve and enjoy!
  23. 23Return to oven for 10-15 minutes, optional to broil at the end for a few minutes (be careful not to burn!!). Serve and enjoy!
  24. 24Return 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
  • 2 Idaho potatoes
  • 2 Idaho potatoes
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup plain greek yogurt
  • 0.25 cup plain greek yogurt
  • 0.25 cup plain greek yogurt
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 0.25 cup whole milk
  • 0.25 cup whole milk
  • 0.25 cup whole milk
  • 0.25 cup shredded cheese
  • 0.25 cup shredded cheese
  • 0.25 cup shredded cheese
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 0.33 onion
  • 0.33 onion
  • 0.33 onion
  • 1 cup frozen mixed vegetables
  • 1 cup frozen mixed vegetables
  • 1 cup frozen mixed vegetables
  • 8 oz pre-cooked chicken
  • 8 oz pre-cooked chicken
  • 8 oz pre-cooked chicken
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 2 tbsp gluten free flour
  • 2 tbsp gluten free flour
  • 2 tbsp gluten free flour
  • 0.33 cup whole milk
  • 0.33 cup whole milk
  • 0.33 cup whole milk
  • 0.5 cup low sodium bone broth
  • 0.5 cup low sodium bone broth
  • 0.5 cup low sodium bone broth
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

ovenbaking sheetparchment paperskillet