A Cozy Mashup of Two Classic Comfort Foods

There’s something truly magical about comfort food; it’s my absolute favorite kind of food to cook/recipes to share. Today, we’re combining two of my all-time favorite comfort dishes — a twice baked potato and creamy chicken pot pie — into one delicious, satisfying hybrid: Chicken Pot Pie Twice Baked Potatoes.

These are everything you want on a chilly evening (or anytime you’re craving something cozy): crispy-skinned baked potatoes stuffed with buttery, cheesy mashed potato, piled high with a creamy chicken and veggie filling, and baked again until bubbling and golden. This recipe serves four, but you’ll absolutely want to double it — they disappear fast.

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Ingredients

For the Potatoes:

• 2 large Idaho potatoes, scrubbed clean
• Olive oil (for rubbing)
• 1/4 cup plain Greek yogurt
• 2 tbsp butter
• 1/4 cup whole milk
• 1/4 cup shredded cheese (any melty cheese you love — cheddar, gouda, or a blend work great!)
• Salt and pepper, to taste

For the Chicken Pot Pie Filling:

• 1 tbsp butter
• 1/3 of an onion, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 8 oz pre-cooked chicken, diced (rotisserie works great!)
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 2 tbsp gluten-free flour (or regular if you prefer)
• 1/3 cup whole milk
• 1/2 cup low sodium bone broth
• Salt + pepper, to taste

Instructions

1. Bake the Potatoes

Preheat your oven to 400°F. Line a baking sheet with parchment paper. Rub your scrubbed potatoes with a bit of olive oil and sprinkle generously with salt. Place them on the baking sheet and bake for about 1 hour, or until fork tender and the skin is crisp.

2. Prepare the Chicken Pot Pie Filling

While your potatoes bake, warm a skillet over medium heat and add the butter and diced onion. Sauté for about 3 minutes, until the onions are soft and fragrant.

Stir in the frozen mixed vegetables, pre-cooked chicken, dried thyme, garlic powder, salt, and pepper. Cook for another minute, then sprinkle in the flour and stir well to coat.

Slowly pour in the milk and broth, stirring constantly. Simmer for 5 minutes until the mixture thickens into a creamy, savory filling. Taste and adjust seasoning as needed. Remove from heat and set aside.

3. Make the Mashed Potato Mixture

Once your potatoes are baked and cool enough to handle, carefully slice them in half lengthwise. Scoop out the insides, leaving a thin layer of potato against the skin to form a sturdy shell.

In a bowl, mash the scooped-out potato with Greek yogurt, butter, salt, and pepper. Stir in the milk and shredded cheese until the mixture is smooth, creamy, and slightly tangy from the yogurt.

4. Assemble and Bake Again

Spoon a generous amount of the chicken pot pie filling into each potato shell (you’ll likely have extra — perfect for serving on the side). Top with a scoop of the mashed potato mixture and a sprinkle of extra cheese.

Return the stuffed potatoes to the oven for 10–15 minutes, or until hot and the cheese on top is melty. If you want a golden top, broil for 2–3 minutes, but watch closely to prevent burning!

Tips & Variations

• Make Ahead: You can prep the filling and bake the potatoes ahead of time. Store separately and assemble just before the second bake.
• Add Herbs: Fresh parsley or a sprinkle of chives on top adds a bright, herby finish.
• Swap It Up: Try shredded turkey if you’ve got some leftover turkey on hand around the holidays.

Why You’ll Love It

This dish hits all the right notes — crispy, creamy, savory, cheesy — and makes the most of simple ingredients you probably already have on hand. Whether you’re feeding a hungry family or meal-prepping comfort food for the week, these Chicken Pot Pie Twice Baked Potatoes are bound to become a new favorite.

Serve with a yummy green salad on the side, or enjoy as a meal on their own. And don’t forget to spoon that extra filling on the side. It’s too good to leave behind!!

Enjoy! xo

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