Chicken Pot Pie Stuffed Twice Baked Potatoes

75 mins
Serves 4
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Directions

  1. 1Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. 2Preheat the oven to 400°F and line a baking sheet with parchment paper.
  3. 3Preheat the oven to 400°F and line a baking sheet with parchment paper.
  4. 4Rub the potatoes with olive oil and sprinkle with salt.
  5. 5Rub the potatoes with olive oil and sprinkle with salt.
  6. 6Rub the potatoes with olive oil and sprinkle with salt.
  7. 7Bake the potatoes for 1 hour.
  8. 8Bake the potatoes for 1 hour.
  9. 9Bake the potatoes for 1 hour.
  10. 10In a skillet over medium heat, add 1 tablespoon of butter and the diced onion. Cook for 3 minutes.
  11. 11In a skillet over medium heat, add 1 tablespoon of butter and the diced onion. Cook for 3 minutes.
  12. 12In a skillet over medium heat, add 1 tablespoon of butter and the diced onion. Cook for 3 minutes.
  13. 13Stir in the frozen mixed vegetables, diced pre-cooked chicken, dried thyme, garlic powder, and salt and pepper to taste.
  14. 14Stir in the frozen mixed vegetables, diced pre-cooked chicken, dried thyme, garlic powder, and salt and pepper to taste.
  15. 15Stir in the frozen mixed vegetables, diced pre-cooked chicken, dried thyme, garlic powder, and salt and pepper to taste.
  16. 16Cook for 1 minute, then add 2 tablespoons of gluten-free flour and mix well. Cook for 2 minutes.
  17. 17Cook for 1 minute, then add 2 tablespoons of gluten-free flour and mix well. Cook for 2 minutes.
  18. 18Cook for 1 minute, then add 2 tablespoons of gluten-free flour and mix well. Cook for 2 minutes.
  19. 19Pour in 1/3 cup of whole milk and 1/2 cup of low sodium bone broth.
  20. 20Pour in 1/3 cup of whole milk and 1/2 cup of low sodium bone broth.
  21. 21Pour in 1/3 cup of whole milk and 1/2 cup of low sodium bone broth.
  22. 22Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
  23. 23Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
  24. 24Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
  25. 25Remove the baked potatoes from the oven and carefully slice them in half.
  26. 26Remove the baked potatoes from the oven and carefully slice them in half.
  27. 27Remove the baked potatoes from the oven and carefully slice them in half.
  28. 28Scoop out the center of the potatoes, leaving a rim of potato and skin to help hold in the filling.
  29. 29Scoop out the center of the potatoes, leaving a rim of potato and skin to help hold in the filling.
  30. 30Scoop out the center of the potatoes, leaving a rim of potato and skin to help hold in the filling.
  31. 31In a bowl, mash the scooped-out potato centers with 1/4 cup of plain Greek yogurt, 2 tablespoons of butter, and salt and pepper.
  32. 32In a bowl, mash the scooped-out potato centers with 1/4 cup of plain Greek yogurt, 2 tablespoons of butter, and salt and pepper.
  33. 33In a bowl, mash the scooped-out potato centers with 1/4 cup of plain Greek yogurt, 2 tablespoons of butter, and salt and pepper.
  34. 34Stir in 1/4 cup of whole milk and 1/4 cup of shredded cheese until smooth and creamy.
  35. 35Stir in 1/4 cup of whole milk and 1/4 cup of shredded cheese until smooth and creamy.
  36. 36Stir in 1/4 cup of whole milk and 1/4 cup of shredded cheese until smooth and creamy.
  37. 37Fill the potato halves with the chicken pot pie filling.
  38. 38Fill the potato halves with the chicken pot pie filling.
  39. 39Fill the potato halves with the chicken pot pie filling.
  40. 40Add the mashed potatoes over the tops of each potato and sprinkle with extra cheese.
  41. 41Add the mashed potatoes over the tops of each potato and sprinkle with extra cheese.
  42. 42Add the mashed potatoes over the tops of each potato and sprinkle with extra cheese.
  43. 43Return to the oven for 10-15 minutes.
  44. 44Return to the oven for 10-15 minutes.
  45. 45Return to the oven for 10-15 minutes.
  46. 46Serve and enjoy!
  47. 47Serve and enjoy!
  48. 48Serve and enjoy!

Ingredients

  • 2 Idaho potatoes
  • 2 Idaho potatoes
  • 2 Idaho potatoes
  • olive oil
  • olive oil
  • olive oil
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 0.33 of an onion onion, diced
  • 0.33 of an onion onion, diced
  • 0.33 of an onion onion, diced
  • 1 cup frozen mixed vegetables
  • 1 cup frozen mixed vegetables
  • 1 cup frozen mixed vegetables
  • 8 oz pre-cooked chicken, diced
  • 8 oz pre-cooked chicken, diced
  • 8 oz pre-cooked chicken, diced
  • 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
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 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

Equipment

baking sheetparchment paperskilletovenforkpotato masherbowl

Tips

  • Optional to broil at the end for a few minutes (be careful not to burn!!).
  • You will have extra chicken pot pie filling that you can serve on the side for more protein and veggies.
Chicken Pot Pie Stuffed Twice Baked Potatoes | Clip Recipe