I am a huge believer in comfort food mashups, and this recipe for Twice Baked Chicken Pot Pie Potatoes is one of the most brilliant combinations I’ve ever made. It takes two of the coziest dishes imaginable a creamy chicken pot pie and a cheesy twice-baked potato and merges them into one spectacular, all-in-one meal. It’s rustic, hearty, and guaranteed to satisfy every comfort food craving you have.
You are going to be completely smitten with this recipe. The fluffy, savory potato filling is mixed with a rich and creamy chicken pot pie sauce, creating a dish that is bursting with flavor and texture. Nestled back into a crispy potato skin and baked again to golden perfection, it’s a creative and delicious way to reinvent two classic favorites.
The Ingredients for Your Pot Pie Potatoes
For The Chicken Pot Pie Sauce:
- 3 tablespoons butter
- ½ cup small diced carrots
- ½ cup small diced celery
- ½ cup finely chopped onion
- 2 garlic cloves, finely minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup flour
- 1 cup low-sodium chicken broth
- ½ cup milk
- ½ cup frozen peas
- 2-3 cups cooked diced chicken
- Salt and pepper to taste
Potatoes and Toppings:
- 6 medium russet baking potatoes, scrubbed clean
- Cheddar cheese for topping, optional
How to Create Your Twice Baked Chicken Pot Pie Potatoes
Step 1: Bake the Potatoes
First, preheat your oven to 400°F (200°C). Pierce the scrubbed potatoes all over with a fork, rub them with a little olive oil and salt, and place them on a baking sheet. Bake for about 1 hour, or until the skin is crispy and the inside is tender when pierced with a fork.
Step 2: Make the Chicken Pot Pie Sauce
While the potatoes are baking, make the sauce. Melt the butter in a large skillet over medium heat. Add the diced carrots, celery, onion, salt, and pepper, and cook until the vegetables are crisp-tender, about 5-7 minutes. Stir in the minced garlic. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. Slowly whisk in the chicken broth and milk until the sauce is smooth and creamy. Let it simmer for 5-7 minutes until thickened. Finally, stir in the frozen peas and the cooked, diced chicken. Season with additional salt and pepper to taste and set aside.
Step 3: Prepare the Twice-Baked Filling
Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a ¼-inch border of potato inside the skin to create a sturdy shell. Place the potato skins back on the baking sheet. Mash the scooped-out potato flesh until it’s smooth. Pour the prepared chicken pot pie sauce into the bowl with the mashed potatoes and stir until everything is well combined.
Step 4: Stuff, Bake, and Serve
Divide the creamy chicken and potato filling evenly among the reserved potato skins, mounding it high. If you’re using cheese, sprinkle it over the top of each stuffed potato. Return the potatoes to the 400°F (200°C) oven and bake for about 15 minutes, or until they are heated through and the cheese is melted and bubbly. For a browner top, you can place them under the broiler for a couple of minutes at the end. Serve hot.
My Best Tips for These Pot Pie Potatoes
My Secret for the Perfect Potato Shell
The key to a great twice-baked potato is a sturdy skin that can hold all that delicious filling. Baking the potatoes on a wire rack or directly on the oven rack allows the air to circulate all around, resulting in a perfectly crisp, sturdy skin. When you scoop out the flesh, be sure to leave a thick enough border to support the filling.
The Rotisserie Chicken Shortcut
To make this recipe incredibly quick and easy, my favorite hack is to use a store-bought rotisserie chicken. The meat is already cooked, seasoned, and tender, which saves you a ton of time. Just shred or dice the meat and it’s ready to be stirred into your pot pie sauce.
Don’t Be Afraid to Mix It All Together
Unlike some recipes where the pot pie filling is simply spooned into a baked potato, this recipe incorporates the mashed potato flesh directly into the sauce. This is the secret to creating a cohesive, incredibly creamy, and flavorful filling where every single bite is a perfect blend of potato and pot pie goodness.
Delicious Variations to Try
This Twice Baked Chicken Pot Pie Potatoes recipe is a fantastic starting point for your own creative touches. For a different flavor profile, you could add a ½ teaspoon of dried thyme or rosemary to the pot pie sauce. Instead of cheddar cheese, you could top the potatoes with a sprinkle of grated Parmesan or Gruyère. For an extra savory kick, you can add some crumbled cooked bacon to the filling or sprinkled on top before serving.
FAQs
What kind of potatoes are best for this recipe?
Starchy potatoes like Russets are the ideal choice for twice-baked potatoes. They have a thick skin that gets wonderfully crispy, and their flesh is light and fluffy, which makes for a perfect mashed potato filling.
Can I make these ahead of time?
Yes, this is a great make-ahead meal. You can prepare the stuffed potatoes completely, cover them, and store them in the refrigerator for up to 2 days. When you’re ready to eat, you may need to add an extra 10-15 minutes to the baking time to ensure they are heated all the way through.
Can I freeze these?
Absolutely! Twice-baked potatoes freeze beautifully. Let them cool completely after the final bake, then wrap them individually in plastic wrap and foil. They can be frozen for up to 3 months. To reheat, let them thaw in the refrigerator and then bake in a 350°F (175°C) oven until hot.
Twice Baked Chicken Pot Pie Potatoes
- Total Time: 100
- Yield: 6 servings 1x
Description
This recipe for Twice Baked Chicken Pot Pie Potatoes is a brilliant comfort food mashup. It takes a creamy chicken pot pie and a cheesy twice-baked potato and merges them into one spectacular, all-in-one meal. The fluffy potato filling is mixed with a rich, creamy pot pie sauce, creating a dish that is rustic, hearty, and bursting with flavor.
Ingredients
For The Chicken Pot Pie Sauce:
3 tablespoons butter
½ cup small diced carrots
½ cup small diced celery
½ cup finely chopped onion
2 garlic cloves, finely minced
½ teaspoon salt
¼ teaspoon pepper
⅓ cup flour
1 cup low-sodium chicken broth
½ cup milk
½ cup frozen peas
2–3 cups cooked diced chicken
Potatoes and Toppings:
6 medium russet baking potatoes, scrubbed clean
Cheddar cheese for topping, optional
Instructions
Bake the Potatoes:
Preheat your oven to 400°F (200°C). Pierce the potatoes all over with a fork, rub them with olive oil and salt, and bake for about 1 hour, or until the inside is tender.
Make the Chicken Pot Pie Sauce:
While the potatoes bake, melt the butter in a large skillet over medium heat. Sauté the carrots, celery, onion, salt, and pepper for 5-7 minutes until crisp-tender. Stir in the garlic. Sprinkle the flour over the vegetables and cook, stirring, for 1-2 minutes. Slowly whisk in the chicken broth and milk until the sauce is smooth. Simmer for 5-7 minutes until thickened. Stir in the frozen peas and cooked chicken.
Prepare the Twice-Baked Filling:
Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh into a large bowl, leaving about a ¼-inch border of potato inside the skin. Mash the scooped-out potato flesh until smooth, then pour in the chicken pot pie sauce and stir until well combined.
Stuff, Bake, and Serve:
Divide the filling evenly among the potato skins. Top with optional shredded cheese. Return the potatoes to the 400°F (200°C) oven and bake for about 15 minutes, until heated through and the cheese is melted.
Notes
Rotisserie Chicken Shortcut:
To make this recipe incredibly quick and easy, use a store-bought rotisserie chicken. The meat is already cooked and tender, saving significant time.
Make-Ahead Friendly:
You can prepare the stuffed potatoes completely, cover them, and store them in the refrigerator for up to 2 days. You may need to add 10-15 minutes to the baking time to ensure they are heated through.
Freezing:
These potatoes freeze beautifully. After the final bake, let them cool completely, then wrap individually in plastic wrap and foil. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator and bake at 350°F (175°C) until hot.
- Prep Time: 20
- Cook Time: 80
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 494
- Sugar: 4g
- Sodium: 650mg
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 105mg
Keywords: twice baked potatoes, chicken pot pie, comfort food, rotisserie chicken recipe, hearty dinner, stuffed potatoes
