Chicken Pot Pie Twice Baked Potatoes

A cozy fusion of chicken pot pie and twice-baked potatoes, creating a delightful dish that's both comforting and easy to prepare.

By @foodprepgram

Original recipe source

Cook time: 80 minutes

Servings: 4

Ingredients

• 2 count Idaho potatoes scrubbed clean
• 0 Olive oil for rubbing
• 0 Salt
• 1 tbsp Butter
• 0.3 count Onion diced
• 1 cup Frozen mixed vegetables
• 8 oz Rotisserie chicken diced
• 0.5 tsp Dried thyme
• 0.5 tsp Garlic powder
• 0 Salt
• 0 Black pepper
• 2 tbsp Gluten-free flour
• 0.33 cup Whole milk
• 0.5 cup Low sodium chicken broth
• 0.25 cup Plain Greek yogurt
• 2 tbsp Butter
• 0 Salt
• 0 Black pepper
• 0.25 cup Whole milk
• 0.25 cup Shredded cheese any you love
• 0 Chicken pot pie filling prepared
• 0 Mashed potatoes prepared
• 0 Shredded cheese extra for topping

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Rub potatoes with olive oil and sprinkle with salt. Bake for 1 hour.
2. In a skillet over medium heat, add butter and diced onion. Cook for 3 minutes.
3. Stir in frozen mixed vegetables, diced chicken, thyme, garlic powder, and salt and pepper to taste. Cook for 1 minute.
4. Add gluten-free flour to the skillet, stirring well. Cook for 2 minutes. Pour in whole milk and chicken broth, and bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
5. Once potatoes are done baking, slice each in half and scoop out the center, leaving a rim of potato and skin. Mash the center with Greek yogurt, butter, salt, and pepper. Stir in milk and shredded cheese until smooth and creamy.
6. Fill each potato half with the chicken pot pie filling and top with the mashed potatoes. Sprinkle with extra cheese and return to the oven for 10-15 minutes. Optionally, broil for a few minutes at the end, being careful not to burn.