Description
How can you go wrong with a tender baked potato loaded with all the best parts of chicken pot pie?
Ingredients
- FOR THE SAUCE:
- 3 Tablespoons Butter
- ½ cups Small Diced Carrots
- ½ cups Small Diced Celery
- ½ cups Finely Chopped Onion
- 2 cloves Garlic, Finely Minced
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ⅓ cups Flour
- 1 cup Low Sodium Chicken Broth
- ½ cups Milk
- ½ cups Frozen Peas
- 3 cups Cooked, Diced Chicken
- Salt And Pepper, to taste
- FOR THE POTATOES AND TOPPINGS:
- 6 Medium Russet Baking Potatoes, Scrubbed Clean
- Cheddar Cheese, For Topping (optional)
- Cooked, Crumbled Bacon For Topping, Optional
Preparation
Preheat oven to 400ºF.
Lightly rub the potatoes with olive oil and wrap each potato in tin foil. Pierce through the foil and skin of the potato with a fork a couple of times. Bake the potatoes for 1 hour or until tender.
Toward the end of baking time, make the sauce by melting the butter in a large, 12-inch nonstick skillet over medium heat. Add the carrots, celery, onion, garlic, salt and pepper and cook, stirring often, until the vegetables are crisp-tender (but not mushy), about 5–7 minutes.
Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1–2 minutes. The mixture will be crumbly.
Slowly add 1/2 cup of the chicken broth whisking quickly until thick and combined (adding a little liquid at a time will help avoid lumps). Continue adding 1/2 cup of the broth and milk at a time until it has all been stirred into the skillet and the sauce is smooth and creamy.
Cook the mixture at a low simmer for 5–7 minutes, stirring often, until the vegetables are tender and the sauce is thickened. Stir in the peas and chicken and heat through. Season with salt and pepper to taste.
Serve over baked potatoes with cheddar cheese and cooked bacon, if desired.
