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Chicken Pot Pie Baked Potatoes
By Micah Morton
Yields:
3 serving(s)
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Baked potatoes are always a good choice when you're craving nostalgic comfort food. We love them simple with just a pat of butter or decked out with a slew of toppings. But, here's a new one for you: Try combining them with another feel-good favorite–the filling from chicken pot pie—and suddenly you've got something truly special on your plate. For good measure, let a little extra Land O Lakes® Butter with Canola Oil melt into each potato.
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Ingredients
- 3
baked russet potatoes (microwaved or oven baked)
- 1
(8-oz.) boneless skinless chicken breast, diced
- 2 1/2 Tbsp.
Land O Lakes® Butter with Canola Oil, divided
- 1
shallot, chopped
- 2
medium carrots, diced
- 1
stalk celery, diced
- 1/3 cup
fresh or frozen corn or sweet peas
- 1 tsp.
fresh thyme
- 2 1/2 tsp.
all-purpose flour
- 1 1/4 cups
chicken broth
- 1 1/2 Tbsp.
sour cream
Salt, to taste
Pepper, to taste
- 1 cup
breadcrumbs
Chopped fresh parsley, to taste
Directions
- Step 1Heat a 10" skillet over medium-high heat. Add 1/2 tbsp. butter to pan, then add diced chicken breast and cook 5 to 6 minutes until cooked through. Remove to a plate or bowl and set aside. Turn the heat down to medium and add 1 tbsp. of butter, shallots, carrots, celery, corn, and thyme to the pan. Sauté for 5 minutes.
- Step 2Stir in the flour and continue to cook for 3 minutes, stirring frequently. Add in the broth and stir well, scraping up any bits from the pan. Continue to cook until the vegetables are tender and the gravy has thickened, about 7 minutes more. Add the diced chicken back into the gravy.
- Step 3Turn off the heat and stir in the sour cream and 1/2 tbsp. more of the Land O Lakes® Butter with Canola Oil. Sprinkle lightly with salt and pepper to taste. It will continue to thicken as it stands. In a small skillet, combine 1/2 tbsp. butter with breadcrumbs and cook over medium heat, stirring constantly until golden brown, 3 to 4 minutes.
- Step 4Plate the potatoes by slicing two lines in a cross formation on each spud. Squeeze each potato open and widen the opening by pulling the skin down and fluffing the inside with a fork. Spoon the chicken and vegetable gravy into each potato, top with breadcrumbs and parsley, and serve.
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