Twice-Baked Chicken Pot Pie Potatoes

Introduction

If you love comfort food, then you’re in for a treat! These Twice-Baked Chicken Pot Pie Potatoes combine the best of both worlds – the creamy, savory filling of a classic chicken pot pie and the crispy, hearty goodness of a twice-baked potato. This recipe is perfect for a cozy family dinner, a satisfying side dish, or even a party snack.

Unlike traditional pot pie, this version eliminates the need for a pastry crust, making it gluten-free and even easier to prepare. Plus, it’s customizable—swap out ingredients to suit your taste, and you’ve got a meal that everyone will love.

Why You’ll Love This Recipe

✔️ Ultimate Comfort Food – Creamy, cheesy, and packed with delicious chicken pot pie flavors.
✔️ Easy to Make – Uses simple pantry ingredients and minimal prep.
✔️ Meal Prep Friendly – Make ahead and reheat for a quick meal.
✔️ Customizable – Adjust ingredients based on dietary preferences.
✔️ Kid-Friendly – A fun way to enjoy classic flavors in a new way!

Ingredients You’ll Need

For the Potatoes:

• 4 large russet potatoes (perfect for baking)
• 1 tablespoon olive oil
• ½ teaspoon salt

For the Chicken Pot Pie Filling:

• 1 and ½ cups of cooked, tender, and juicy shredded chicken, ideally from a rotisserie chicken for added flavor and convenience, though any pre-cooked chicken will work just as well.
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 carrot, diced
• ½ cup frozen peas
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 cup chicken broth
• Use ½ cup of heavy cream for a rich and creamy texture, or substitute with milk if you prefer a lighter and less indulgent version of the dish.
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup of freshly shredded cheddar cheese, ensuring a rich and creamy texture, with an additional amount set aside for sprinkling on top as a delicious, melty garnish.

Step-by-Step Instructions

Step 1: Bake the Potatoes

1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes, pat them dry, and poke holes with a fork to allow steam to escape.
3. Take each potato and gently coat its entire surface with a generous amount of olive oil, ensuring that it is evenly covered. Then, evenly sprinkle a pinch of salt over the oiled potato, making sure that every side is seasoned to enhance its flavor and create a deliciously crispy skin when baked.
4. Place them directly on the oven rack and bake for 45-50 minutes, or until tender.
5. Remove from the oven and let them cool slightly before handling.

Step 2: Prepare the Chicken Pot Pie Filling

1. Start by heating a large skillet over medium heat, then add a generous amount of butter to the pan. Allow the butter to melt completely, ensuring it coats the bottom of the skillet evenly, creating a smooth, rich base for the next steps.
2. Add chopped onions and diced carrots, sautéing until softened (about 3-4 minutes).
3. Stir in frozen peas and cook for another minute.
4. Sprinkle flour over the vegetables, stirring continuously for 1 minute to form a roux.
5. Slowly pour in the chicken broth, whisking to prevent lumps.
6. Add shredded chicken, garlic powder, thyme, salt, and black pepper.
7. Stir in heavy cream and cook for 3-5 minutes until the mixture thickens.
8. Remove from heat and stir in shredded cheese until melted.

Step 3: Scoop and Mix

1. Cut each baked potato in half lengthwise and scoop out the insides, leaving about ¼-inch of potato in the skins to hold their shape.
2. Place the scooped potato flesh in a large bowl and mash it lightly.
3. Add the chicken pot pie filling and mix until well combined.

Step 4: Stuff and Bake Again

1. Spoon the mixture back into the potato skins.
2. Sprinkle extra shredded cheese on top.
3. Carefully arrange the stuffed potatoes on a baking sheet, ensuring they are evenly spaced, and then place them back into the preheated oven to continue cooking until they reach a perfect golden-brown finish.
4. Bake at 375°F (190°C) for 10-15 minutes, or until the tops are golden and bubbly.
5. Once you’ve removed the dish from the oven, allow it to rest for a few minutes, giving it time to cool slightly before serving to ensure it’s at the perfect temperature for enjoyment.

Tips & Variations

💡 Make It Healthier – Swap heavy cream for Greek yogurt or low-fat milk.
💡 Spice It Up – Add cayenne pepper or a dash of hot sauce for extra heat.
💡 Make It Vegetarian – Use mushrooms, chickpeas, or tofu instead of chicken.
💡 Add Crunch – Top with crispy bacon bits or toasted breadcrumbs.

Serving Suggestions & Storage

🍽️ Serving Ideas: Pair these potatoes with a fresh green salad, roasted veggies, or garlic bread for a complete meal.
❄️ Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
🔥 Reheating: Bake at 350°F (175°C) for 10 minutes or microwave for 2-3 minutes.
❄️ Freezing Tip: Freeze unbaked stuffed potatoes for up to 3 months. Bake directly from frozen at 375°F (190°C) for 30 minutes.

Final Thoughts

These Twice-Baked Chicken Pot Pie Potatoes are the perfect fusion of two classic comfort foods. They’re creamy, cheesy, and full of flavor, making them a go-to meal for busy weeknights or special occasions. Whether you’re cooking for family or meal-prepping for the week, this dish is sure to be a hit!

📢 Tried this recipe? We would love to hear how your experience went, so feel free to share your thoughts and let us know in the comments how it turned out! Your feedback is always appreciated, and we can’t wait to see how your dish turned out! Don’t forget to share it with friends and family, and check out more cozy comfort food recipes on our blog!