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When you want the perfect cozy and comforting dinner, a batch of these chicken pot pie baked potatoes should go to the top of your list. They’re made without canned condensed soup, AND you get to skip the hassle of dealing with pie crust.
Hey! What do you get when you take all the cozy parts of a chicken pot pie, but pour it over a perfectly cooked baked potato (my crispy baked potatoes are the stars of this show)? Well, my friends, you get these incredible chicken pot pie baked potatoes!
And while the cooking time on the baked potatoes kinda excludes this from being a “quick weeknight” kind of dinner, I’m also sharing some meal prep tips for make-ahead and reheating options.
Pro Tips/Recipe Notes
- Store any leftover chicken pot pie mixture separately from the baked potatoes. This will prevent the potatoes from getting soggy.
- Celery seed and celery salt are NOT the same ingredient and will not give you the same results. This recipe uses celery seed.
- Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling. Based on experience, a curdled sauce will just break your heart.
Chicken Pot Pie Baked Potatoes (No Condensed Soup)
When you want the perfect cozy and comforting dinner, a batch of these chicken pot pie baked potatoes should go to the top of your list. Made without canned condensed soup, AND you get to skip the hassle of dealing with pie crust.
Ingredients
- 6 large baking potatoes
- 1 tbsp olive oil
- 2 cups carrots {peeled and chopped}(~4 carrots)
- 1 cup celery {chopped}{~2 stalks}
- 1 lb chicken breast, cubed {cut into 1/2 to 1 inch cubes}
- 1/3 cup unsalted butter
- 1/3 cup white onion {diced}
- 4 cloves garlic {minced}
- 1 tsp sea salt
- 3/4 tsp black pepper
- 1/4 tsp celery seed {not celery salt}
- 1 tsp dried parsley
- 1/4 cup all-purpose flour
- 1 cup chicken stock {warmed}
- 1 1/4 cup whole milk {warmed}
- 3/4 cup frozen peas
Instructions
Make Baked Potatoes
- Preheat oven to 375˚F.
- Line a baking sheet with foil and place it on the bottom rack of the oven.
- Scrub the outside of potatoes under cool running water, and dry off with a clean kitchen towel. Poke 7-10 holes in the skin of each potato with a fork.6 large baking potatoes
- Pour olive oil into a medium-sized mixing bowl.1 tbsp olive oil
- Put two potatoes in the bowl and swirl the bowl around until the entire potatoes are covered in oil. Move to a plate. Repeat with the other potatoes.
- Place the potatoes directly on the oven rack, making sure the foil-lined baking sheet is below them.
- Bake for 60-90 minutes depending on the size of your potatoes. The potatoes are ready when a sharp knife pierces easily into the skin.
Make Pot Pie Filling
- Place carrots, celery, and chicken cubes in a medium saucepan and cover with water (~2.5 cups). Bring to a boil for 1 minute and then simmer until vegetables are soft (~10-15 minutes). Pro tip: It will foam a bit for the first few minutes but that is normal.2 cups carrots, 1 cup celery, 1 lb chicken breast, cubed
- Drain vegetables, stir in the frozen peas, and set the veggies aside.3/4 cup frozen peas
- While the vegetables are cooking, heat a large frying pan over medium-low heat.
- Melt butter and cook onion until softened (~5 minutes). Add garlic, salt, pepper, celery seed, and parsley. Cook for 2 minutes, stirring often.1/3 cup unsalted butter, 1/3 cup white onion, 4 cloves garlic, 1 tsp sea salt, 3/4 tsp black pepper, 1/4 tsp celery seed, 1 tsp dried parsley
- Sprinkle butter mixture with flour, whisking slowly. Cook for 3 minutes, stirring often.1/4 cup all-purpose flour
- Slowly whisk in chicken stock and warmed whole milk, whisking constantly to incorporate.1 cup chicken stock, 1 1/4 cup whole milk
- Increase the temperature to medium heat and whisk slowly while it cooks down for 5 minutes.
- Gently stir in the cooked vegetable/chicken mixture.
- Pour or spoon the warm pot pie filling over the top of the baked potatoes.
Notes
- Celery seed and celery salt are not interchangeable. This recipe calls for celery seed.
- The fresh celery can take longer to cook than the carrots. Either cut the pieces small or cook them solo for 2-3 minutes before adding the diced carrots.
- Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling.
- Nutrition values are an estimate only.
Nutrition
Serving: 1potatoCalories: 354kcalCarbohydrates: 41gProtein: 19gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 62mgSodium: 457mgPotassium: 1159mgFiber: 4gSugar: 6gVitamin A: 5826IUVitamin C: 19mgCalcium: 100mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was a hit! Very tasty and easy to follow directions. I will be making it again, and my daughter plans to make it at her house as well. Thank you for the time you put into developing and sharing these recipes with us!
Awww, Brenda, thanks so much for taking the time to leave a comment! I’m thrilled to hear this was a hit for you and your family.