Twice Baked Chicken Pot Pie Potatoes

Twice Baked Potato

Twice Baked Chicken Pot Pie Potatoes

Twice Baked Chicken Pot Pie Potatoes
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    4 People
  • VIEWS
    19

Imagine the comforting flavors of chicken pot pie nestled inside a perfectly baked potato. This dish combines the best of both worlds for a truly satisfying and unique meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    46 g
  • Cholesterol
    223 mg
  • Fiber
    6 g
  • Protein
    36 g
  • Saturated Fat
    29 g
  • Sodium
    1150 mg
  • Sugar
    6 g
  • Fat
    55 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C) with a rack positioned in the center. (5 minutes)

02

Step

Pierce potatoes all over with a fork and place on a large rimmed baking sheet lined with aluminum foil. Rub potatoes all over with olive oil and sprinkle evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. (5 minutes)

03

Step

Bake in preheated oven until skin is crispy, and a fork can easily be inserted into centers of potatoes, about 1 hour. Let cooked potatoes sit at room temperature until cool enough to handle, about 10 minutes; reserve baking sheet with foil. (70 minutes)

04

Step

Cut cooled potatoes in half lengthwise and scoop flesh into a large bowl, leaving about 1/8-inch border around the edges; place potato skins, cut side up on reserved baking sheet; set aside. (15 minutes)

05

Step

Add heavy cream and butter to potatoes, mash until fully combined. Stir in chicken, carrots and peas, parsley, bouillon base, garlic, thyme, 1/4 cup of the Cheddar cheese, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper until evenly combined. (10 minutes)

06

Step

Divide chicken mixture evenly between reserved potato skins (about 1/2 cup each) and sprinkle evenly with remaining 3/4 cup cheese. (5 minutes)

07

Step

Bake at 400 degrees F (200 degrees C) until cheese is melted, about 10 minutes. Increase oven temperature to broil (do not remove baking from oven), and broil until cheese is browned, 3 to 5 minutes; garnish with additional parsley. (15 minutes)

For an extra layer of flavor, try using smoked cheddar cheese.
Feel free to substitute the rotisserie chicken with leftover roasted turkey or ham.
Add a pinch of nutmeg to the potato mixture for a warm, comforting spice note.
Make sure not to cut through the foil when cutting the potatoes!

Earline Weber

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 6 Ratings)
Total Reviews: (8)

  • Dallin Ritchie

    Jun 19, 2025

    So easy to make and perfect for a weeknight dinner.

  • Alexandra Kirlin

    Jun 13, 2025

    I added a little bit of Dijon mustard to the filling and it was amazing!

  • Amy Morissette

    Jun 10, 2025

    This recipe is a keeper! So creative and flavorful.

  • Devon Kassulke

    Jun 6, 2025

    Next time, I'm going to try adding some mushrooms to the filling.

  • Odell Larson

    May 20, 2025

    These were a HUGE hit! Everyone loved the combination of pot pie and baked potato.

  • Virginie Oreilly

    May 16, 2025

    Instead of broiling, I left them in the oven until the cheese was golden. Delicious!

  • Raegan Hodkiewicz

    May 14, 2025

    I didn't have any fresh parsley, so I used dried. It still turned out great!

  • Larue Turcotte

    Apr 14, 2025

    My kids are picky eaters, but they devoured these!

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