Description
A classic chicken pot pie stuffed into a carb-loaded potato. Comfort food to the max!
Ingredients
- 4 whole Russet Potatoes
- 2 Tablespoons Olive Oil
- ½ cups Celery, Chopped
- 2 whole Carrots, Medium, Chopped
- ½ whole Yellow Onion, Chopped
- 1 Tablespoon Fresh Thyme
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons All-purpose Flour
- 1 cup Whole Milk
- 2 cups Rotisserie Chicken, Chopped
- Salt And Pepper, to taste
- 1-½ cup Shredded Mozzarella Cheese
- ½ cups Cooked Chopped Bacon
Preparation
Preheat oven to 400 F. Spray a baking sheet with non-stick cooking spray. Take a fork and poke a couple of holes around each potato. Place the potatoes on the baking sheet. Drizzle the tops of the potatoes with half of the oil and some salt and pepper. Bake for about 50 minutes or until softened. Remove from oven to cool.
Meanwhile, in a medium skillet preheated to medium-high heat, add the remaining olive oil, celery, carrots, onion, thyme, and a dash of salt and pepper Saute veggies until softened, about 7 minutes. Turn the heat back to medium, add butter into the skillet and allow it to melt. Sprinkle the flour over the veggies and stir to combine. Next, pour the milk over the veggies and continue to stir creating a thickened sauce. This should take about 2 to 3 minutes. Remove skillet from heat, stir in chicken, 1/3 of the mozzarella and another dash of salt and pepper.
Once the potatoes have cooled, slice the tops open lengthwise and scoop out some of the potato flesh so there is space for the filling. Pour some of the chicken pot pie mixture into each baked potato. Top the potatoes with the remaining mozzarella. Place baking sheet back in the oven for five minutes or until the cheese has melted. Remove from oven, garnish with bacon, and serve immediately!
