Description
Chicken pot pie stuffed twice baked potatoes!
Ingredients
Scale
For the potatoes
- 2 Idaho potatoes, scrubbed clean
- Olive oil
- 1/4 cup plain greek yogurt
- 2 tbsp butter
- 1/4 cup whole milk
- 1/4 cup shredded cheese (any that you love)
- 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
- 8 oz pre-cooked chicken, diced
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 2 tbsp gluten free flour
- 1/3 cup whole milk
- 1/2 cup low sodium bone broth
- Salt + pepper, to taste
Instructions
- Bake your potatoes: Preheat oven to 400F and line a baking sheet with parchment paper. Rub potatoes with olive oil and sprinkle with salt. Bake for 1 hour.
- Meanwhile, make your chicken pot pie filling. In a skillet over medium heat, add your butter and onion. Cook for 3 minutes. Stir in frozen vegetables, chicken, seasoning, and salt and pepper to taste. Cook for 1 minute, then add gluten free flour and mix well. Cook for 2 minutes. Pour in milk and broth. Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
- Remove potatoes from oven and and carefully slice in half. Scoop out the center, leaving a rim of potato and skin to help hold in the filling. Mash the center of the potatoes with greek yogurt, butter and salt and pepper. Stir in milk and cheese until smooth and creamy.
- Add chicken pot pie filling (note you will have extra that I like to serve on the side for more protein and veggies). Add mashed potatoes over the tops of each potato and sprinkle with extra cheese. Return to oven for 10-15 minutes, optional to broil add the end for a few minutes (be careful not to burn!!). Serve and enjoy!