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.
Servings: 6
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: 1potato | Calories: 354kcal | Carbohydrates: 41g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 457mg | Potassium: 1159mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5826IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 2mg