Twice-Baked Chicken Pot Pie Potatoes
A Comforting Twist You Didn’t Know You Needed!
Imagine this: tender baked potatoes, hollowed out and stuffed with a rich, creamy chicken pot pie filling. Then, they’re baked again to golden perfection. Sound amazing? Let’s break it down. This dish merges the rustic comfort of a baked potato with the hearty satisfaction of chicken pot pie. And trust me, the result is nothing short of culinary magic. Ready? Let’s dive in.
Ingredients:
- 4 large russet potatoes (about 800g total)
- 250g cooked chicken breast, shredded or diced
- 100g carrots, finely diced
- 100g peas, fresh or frozen
- 50g celery, diced
- 30g butter
- 15g all-purpose flour
- 250ml milk
- 100ml chicken stock
- 100g shredded cheddar cheese
- 10g garlic, minced
- 1 small onion (around 80g), finely chopped
- 1 tsp (5g) salt
- ½ tsp (2g) ground black pepper
- 1 tsp (5g) thyme (optional)
Method:
Step 1: Prepping the Potatoes
Start by preheating your oven to 200°C. Wash the potatoes thoroughly, then pierce them a few times with a fork. Place them directly on the oven rack and bake for about 45–60 minutes, until the skins are crisp and the insides tender. You’ll know they’re ready when a knife slides through easily.
Step 2: The Chicken Filling
While the potatoes bake, heat the butter (30g) in a large skillet over medium heat. Toss in the onion (80g), garlic (10g), carrots (100g), and celery (50g), sautéing until everything softens and begins to caramelize—about 5–7 minutes. Add the flour (15g) and stir well, letting it cook for a minute or two to form a roux.
Slowly pour in the chicken stock (100ml) and milk (250ml), whisking continuously to avoid lumps. This should start thickening into a creamy sauce. At this point, stir in the shredded chicken (250g), peas (100g), salt (5g), pepper (2g), and thyme (5g). Let it simmer on low for another 5 minutes. The filling should be thick and luscious, but not too runny.
Step 3: Hollowing and Stuffing
Once the potatoes are done and cool enough to handle, cut each one lengthwise, scooping out most of the insides into a bowl. Be careful not to tear the skins—you’ll need them intact! Mash the scooped-out potato with a fork, mixing it with half of the cheddar cheese (50g). Season this mash lightly with a pinch of salt and pepper.
Now, spoon the chicken pot pie filling generously into each potato shell, overstuffing them if you can! Top them with the cheesy potato mash and sprinkle the remaining cheddar (50g) over the top.
Step 4: Final Bake
Place the stuffed potatoes back on a baking sheet and return them to the oven for 15–20 minutes, or until the tops are golden and crispy. The cheese will melt into a bubbling layer of pure goodness.
Step 5: Serve & Enjoy
Once they’re out of the oven, let them cool slightly before serving. Each bite is an explosion of textures—crispy potato skins, creamy mashed potato, and that savory, hearty filling. It’s the ultimate comfort food!