Chicken Pot Pie Baked Potatoes
Author
There’s something about a hearty meal that just makes you feel at home, right? Well, let me tell you, Chicken Pot Pie Baked Potatoes hit the spot every single time. Picture this: tender chicken, gooey cheese, and a medley of veggies, all nestled inside a fluffy baked potato.
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Why You’ll Love This Recipe
It’s comfort food at its best, and trust me, it’ll have you coming back for seconds!
What inspired me to whip this up? Honestly, it was a chilly evening, and I craved something warm and filling. I thought, why not combine the classic flavors of chicken pot pie with the humble potato?
The result is a dish that’s not only delicious but also a crowd-pleaser. You can easily feed your family or impress your friends with this dish, and they’ll think you spent hours in the kitchen.
Now, let’s dive into why you’re going to love this recipe as much as I do!
Another thing I love about this recipe is its simplicity. With just a handful of ingredients, you can create something that feels gourmet. Plus, it’s incredibly versatile.
Want to toss in some leftover turkey or switch up the veggies? Go for it! This dish is all about making it your own.
Lastly, it’s perfect for any occasion. Whether you’re hosting a casual get-together, looking for a cozy family dinner, or just want to treat yourself after a long day, Chicken Pot Pie Baked Potatoes will never disappoint. These bad boys disappear faster than a cold beer in July!
Ingredients & Tools You’ll Need
Alright, let’s get into what you’ll need to pull this off. First up, you’ll need some large potatoes – I usually go for russets. They bake up nice and fluffy, which is just what we want.
Then, we have our chicken breasts. I like using thin boneless skinless ones because they cook super quickly.
For the seasonings, I’m using Killer Hogs TX seasoning and Rockin Rooster seasoning. These add a kick of flavor, but if you don’t have them, salt and pepper work just fine. You’ll also need some olive oil, butter, cream of chicken soup, chicken broth, and a bag of frozen mixed veggies.
Oh, and don’t forget the star of the show – two cups of shredded cheddar! I go heavy on the cheese here because, honestly, who doesn’t love an ooey-gooey cheese pull?
How To Make It
Now that we’re all set, let’s roll up our sleeves and make this delicious dish! The beauty of Chicken Pot Pie Baked Potatoes is that it combines easy prep with a straightforward cooking process. You’ll be amazed at how quickly this comes together.
Preparation
First things first, we’ve got to get those potatoes ready. Preheat your oven to 400°F (or 200°C if you’re feeling fancy). You’ll want to wash and dry the potatoes thoroughly – no one likes a dirty spud!
After that, pierce them all over with a fork. This helps them cook evenly and prevents any potato explosions in the oven.
Next, rub those beauties with olive oil and sprinkle them generously with the TX seasoning. If you’re in a pinch, salt and pepper will do just fine. Pop those potatoes in the oven and let them bake for about 90 minutes.
You’ll know they’re done when a fork slides in like butter. While those are baking, it’s time to get the chicken prepped.
Cooking
Once your potatoes are nearly done, grab a skillet and heat some olive oil over medium-high heat. Season your chicken breasts with the same TX and Rockin Rooster seasonings, then sear them in the skillet for about 4-5 minutes on each side. You’re looking for that golden-brown crust – trust me, that’s when the magic happens.
After the chicken is cooked through, remove it from the skillet and set it aside. In the same skillet, reduce the heat a bit and melt your butter. Toss in the frozen mixed veggies and sauté for a few minutes until they start to soften.
Then, add the cream of chicken soup and a can full of chicken broth. Let it simmer for about 10 minutes, stirring occasionally. Now, add in your diced chicken and mix it all together.
When the potatoes are finally done, pull them out of the oven and let them cool for a minute. Carefully slice off a thin layer from the top of each potato and scoop out some of the insides. Don’t go crazy – you want to leave enough potato to hold everything together.
Fill each potato with your chicken and veggie mixture, and then top it off with a generous handful of shredded cheddar.
Pop these back in the oven and bake until the cheese is melted and bubbly, about 10-15 minutes. The smell alone will have everyone in the kitchen drooling!
Serving & Variations
Now that your Chicken Pot Pie Baked Potatoes are out of the oven, it’s time to dig in! You can serve them as is, or add a little sprinkle of fresh herbs like parsley for a pop of color and freshness. If you’re feeling adventurous, pair them with a side salad or some crusty bread to soak up all the deliciousness.
Want to mix things up? Try swapping the chicken for turkey or even crumbled sausage. You can also customize the veggies – think corn, peas, or even some chopped spinach.
The world is your oyster here, so have fun with it! And if you have leftovers (which you probably won’t, but just in case), they store well in the fridge for a few days, making for an easy reheat meal.
Wrapping Up
So there you have it – a comforting, savory, and downright delicious meal that brings the flavors of chicken pot pie right into a baked potato. This recipe is sure to become a staple in your home, just like it has in mine. I can’t wait for you to try it and see how much joy it brings to your table!
Recipe created by Kevin Boersma for Trust Me Try It.
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Ingredients
- 2 OZ Olive Oil
- 3 Large Potatoes
- Killer Hogs TX Seasoning
- Rockin Rooster Seasoning
- 2 Thin Boneless Skinless Chicken Breast
- 3 TBSP Butter
- 1 Can Cream Of Chicken
- 1 Small Can Chicken Broth
- 1 Bag Frozen Mixed Veggies
- 2 C Shredded Cheddar
Instructions
- Wash and dry the potatoes, then pierce them all over with a fork. Rub the potatoes with olive oil and season with TX seasoning or salt and pepper if needed. Bake the potatoes for 90 minutes until tender.
- When the potatoes are almost done, season the chicken breasts and sear them in a skillet with olive oil over medium heat for 4–5 minutes per side until cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter, then add the frozen vegetables, cream of chicken, and chicken broth. Stir to combine and let the mixture simmer for about 10 minutes.
- Dice the cooked chicken and add it back into the skillet, stirring to combine with the sauce.
- Once the potatoes are done, slice a thin layer off the top of each potato and scoop out some of the inside. Fill the potatoes with the chicken and vegetable mixture, then top with shredded cheddar.
- Bake until the cheese is fully melted, then remove from the oven and serve warm.
