Get ready to indulge in the ultimate comfort food with this delectable Twice Baked Chicken Pot Pie Potatoes recipe. Imagine the savory goodness of a classic chicken pot pie mixed with the creamy, fluffy texture of twice baked potatoes. This easy dinner recipe is sure to become a family favorite, perfect for cozy nights in or impressing your dinner guests.
This mouthwatering dish features russet potatoes that are baked to perfection. Then, they are hollowed out and stuffed with a luscious mixture. This mixture includes tender rotisserie chicken, frozen carrots and peas, sharp cheddar cheese, heavy cream, butter, and aromatic seasonings like thyme, parsley, and garlic. The potatoes are then topped with more cheese and baked again until golden and bubbly.
With a prep time of just 20-25 minutes and a total cook time of around 1 hour and 35 minutes, this Twice Baked Chicken Pot Pie Potatoes recipe is surprisingly easy to make. It yields 8 servings, making it perfect for a family dinner or leftovers throughout the week. The dish is hearty and satisfying, a complete meal in itself that will leave everyone feeling warm and content.
Key Takeaways:
- Combines the flavors of chicken pot pie with creamy twice baked potatoes
- Uses rotisserie chicken, frozen vegetables, cheddar cheese, cream, and seasonings
- Easy to prepare with 20-25 minutes prep time and 1 hour 35 minutes total cook time
- Makes 8 servings, perfect for family dinners or leftovers
- Hearty, satisfying comfort food that’s sure to be a hit
Introduction to Twice Baked Chicken Pot Pie Potatoes
Get ready for a delightful fusion recipe that combines chicken pot pie flavors with fluffy potatoes. Twice Baked Chicken Pot Pie Potatoes are a perfect family-friendly dinner. They make everyone feel satisfied and content.
What are Twice Baked Chicken Pot Pie Potatoes?
This dish takes baked potatoes to a new level by adding a creamy chicken filling. The potatoes are baked until tender, then hollowed out. This makes room for the savory filling.
The filling is made of shredded chicken, vegetables, and a velvety sauce. It’s generously spooned into each potato shell. Then, it’s topped with cheese and baked until golden.
Why you’ll love this easy comfort food recipe
Twice Baked Chicken Pot Pie Potatoes are a twist on traditional comfort food. They’re loved by kids and adults alike. The fluffy potatoes and creamy chicken filling create a perfect balance of textures and flavors.
This family-friendly dinner is also easy to make. It’s great for busy weeknights or relaxing weekends.
“These Twice Baked Chicken Pot Pie Potatoes are the ultimate comfort food mashup! The fluffy potatoes and creamy chicken filling come together perfectly in every bite.”
Looking for a cozy meal for the colder months or a delicious dinner for your loved ones? Twice Baked Chicken Pot Pie Potatoes are a must-try. They’ll become a favorite in your recipe collection.
Ingredients Needed for Twice Baked Chicken Pot Pie Potatoes
Get all the ingredients ready for this tasty meal. The main ingredient is russet potatoes, which make the filling creamy. You’ll also need heavy cream and butter for extra richness and flavor.
Potatoes and dairy products
You’ll need 4 large russet potatoes, each about 6 ounces. These potatoes are great for baking and mashing. For creaminess, use 1/2 cup of heavy cream and 1 tablespoon of butter. You can also use half-and-half for a lighter version.
Chicken and vegetables
The filling is filled with rotisserie chicken and frozen vegetables. You’ll need 2 cups of shredded chicken and 1 cup of frozen mixed vegetables. You can choose your favorite vegetables or use what you have.
| Ingredient | Amount |
|---|---|
| Russet potatoes | 4 large (6 oz each) |
| Heavy cream | 1/2 cup |
| Butter | 1 tablespoon |
| Rotisserie chicken, shredded | 2 cups |
| Frozen mixed vegetables | 1 cup |
Herbs and seasonings
To add flavor, you’ll need parsley, thyme, garlic, salt, and pepper. These will make the dish even more delicious.
With these ingredients, you’re set to make a meal everyone will enjoy. The mix of creamy potatoes, tender chicken, and colorful veggies is perfect for any time.
Step-by-Step Instructions for Making Twice Baked Chicken Pot Pie Potatoes
Get ready to enjoy a comforting and tasty meal with these easy steps for Twice Baked Chicken Pot Pie Potatoes. This recipe makes 6 servings and is ready in about 2 hours. Prep time is just 10 minutes.
- Preheat your oven to 400°F (200°C).
- Wash and dry 6 large russet potatoes. Rub them with olive oil and sprinkle with salt. Place the potatoes on a baking sheet and bake for about 1 hour, or until easily pierced with a fork.
- While the potatoes are baking, prepare the filling. In a large skillet, melt 1/3 cup (5 Tbsp; 71g) of unsalted butter over medium heat. Add 1/3 cup (45g) of chopped yellow onion, 1 cup (about 130g) of sliced carrots, and 1/2 cup (about 40g) of sliced celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Add 1 pound (450g) of cooked, shredded chicken (either breast or thighs) to the skillet, along with 1 and 3/4 cups (420ml) of chicken broth and 2/3 cup (160ml) of half-and-half. Simmer for 5 minutes, then stir in 1 cup (125g) of frozen peas. Remove from heat and set aside.
- Once the potatoes are done, let them cool for a few minutes before cutting them in half lengthwise. Scoop out the flesh, leaving a thin shell to maintain the shape of the potato skins.
- In a large bowl, mash the potato flesh with 1/2 cup (1 stick) of butter, 1/2 cup of milk, and 1/2 cup of sour cream until smooth. Stir in 1 cup of shredded cheddar cheese and the prepared chicken and vegetable filling.
- Spoon the mixture back into the potato skins, then top with the remaining 1/2 cup of shredded cheddar cheese.
- Place the stuffed potato skins back on the baking sheet and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Each serving of these Twice Baked Chicken Pot Pie Potatoes contains about 616 calories. Leftovers can be stored in an airtight container in the refrigerator for 3-5 days or frozen for longer storage. To reheat, simply bake in a 400°F (200°C) oven for 15-20 minutes or microwave for a quicker option.
| Ingredient | Amount |
|---|---|
| Russet potatoes | 6 large |
| Olive oil | 1 Tbsp. |
| Butter | 1/2 c. (1 stick) |
| Milk | 1/2 c. |
| Sour cream | 1/2 c. |
| Cheddar cheese, shredded | 1 1/2 c. |
| Scallions | 2 |
| Chicken breast or thighs, cooked and shredded | 1 pound (450g) |
| Carrots, sliced | 1 cup (about 130g) |
| Celery, sliced | 1/2 cup (about 40g) |
| Yellow onion, chopped | 1/3 cup (45g) |
| Chicken broth/stock | 1 3/4 cups (420ml) |
| Half-and-half | 2/3 cup (160ml) |
| Frozen peas | 1 cup (125g) |
Feel free to customize this recipe by adding freshly ground black pepper to taste or making the stuffed potatoes ahead of time and storing them in the refrigerator until you’re ready to bake and serve. Enjoy your homemade Twice Baked Chicken Pot Pie Potatoes!
Tips for Perfectly Baked Potatoes
Making the ultimate twice baked chicken pot pie potatoes starts with perfectly baked russet potatoes. These potatoes are the heart of this dish, with their shape and texture making them perfect. Here are some key tips to get your potatoes just right every time.
Choosing the Right Type of Potato
For the best results, choose medium-sized russet potatoes. They have a lot of starch, making them light and fluffy inside. Their shape is also great for stuffing with chicken pot pie filling. You’ll need 6 medium russet potatoes for 4 people, with each person getting 2 halves.
Preparing Potatoes for Baking
Before baking, make sure your russet potatoes are ready:
- Scrub them well under running water to get rid of dirt.
- Pierce them several times with a fork to let steam out and prevent them from bursting.
- Then, rub them with olive oil and sprinkle with salt and pepper for extra taste.
Achieving Crispy Skins and Fluffy Interiors
To get crispy skins and fluffy insides, follow these baking tips:
| Baking Temperature | Baking Time | Doneness Test |
|---|---|---|
| 400°F (200°C) | 60-75 minutes | Tender when pierced with a fork |
Put the potatoes directly on the oven rack or a foil-lined baking sheet. This helps the heat spread evenly, making the skins crispy. Bake for about an hour, or until they’re tender when pierced. The exact time will depend on your potatoes’ size.
“The key to perfectly baked potatoes is all in the preparation. Take the time to scrub, pierce, and season your russet potatoes before baking for the best results.”
By following these tips, you’ll have the perfect base for your twice baked chicken pot pie potatoes. With crispy skins and fluffy interiors, your russet potatoes will be ready to be transformed into a comforting and satisfying meal that the whole family will love.
Creamy Mashed Potato Filling with Chicken and Vegetables
The star of our Twice Baked Chicken Pot Pie Potatoes is the creamy and savory filling. Start by mashing potatoes scooped out from the skins. We use 3 russet potatoes for a smooth filling.
Make the mashed potatoes richer with heavy cream and butter. Then, add 2 cups of chopped rotisserie chicken for flavor. The dish also includes ½ cup each of frozen vegetables, like carrots and peas, thawed for color and nutrition.
For extra flavor, add chopped parsley, thyme, garlic, salt, and pepper. These herbs and spices balance the taste. Shredded cheddar cheese adds a tangy, melty touch.
Mix everything well to ensure flavors and textures are evenly spread. This hearty filling will be stuffed back into the potato skins for baking.
The mix of creamy mashed potatoes, chicken, colorful veggies, and cheese makes a comforting filling. It’s sure to be a hit with everyone.
Assembling and Baking the Twice Baked Chicken Pot Pie Potatoes
It’s time to put together your twice baked potatoes. This step combines all the tasty parts for a cozy meal.
Stuffing the Potato Skins
Use a spoon to fill the potato skins with mashed potato mix. Spread it out evenly, making a little mound. You’ll need 4-6 medium Russet potatoes for everyone to enjoy.
While stuffing, add 2 cups of shredded chicken, 1 cup of frozen mixed veggies, and a 10.5 oz can of cream of chicken soup. These add texture, flavor, and make the potatoes hearty.
Topping with Cheese and Baking to Perfection
Now, add the final touches. Sprinkle 1 cup of shredded cheddar cheese on top of each potato. This cheese will melt and create a golden crust.
Put the potatoes on a baking sheet and bake at 375°F for 20-25 minutes. This second bake lets the flavors mix and the cheese melt perfectly. For a crispy top, broil for 2-3 minutes until the cheese is lightly browned.
“The twice baked potatoes come out of the oven hot, cheesy, and bursting with the comforting flavors of a classic chicken pot pie. It’s like two beloved dishes combined into one irresistible meal.”
Let the potatoes cool a bit before serving. They’re a mix of creamy mashed potatoes and savory chicken pot pie. These twice baked potatoes will be a hit with your family!
Serving Suggestions and Pairings
Twice Baked Chicken Pot Pie Potatoes are delicious on their own. But, pairing them with the right side dishes can make your meal even better. These potatoes are a complete dish, but adding the right sides can take your dinner to the next level.
Side Dishes That Complement Twice Baked Chicken Pot Pie Potatoes
For a balance, serve the potatoes with a fresh salad. An apple-cranberry spinach salad adds sweetness and color. Or, try a simple cabbage salad or a fall chopped salad for a crisp contrast.
If you want something warm, pair the potatoes with a creamy soup. Tomato, corn, or white bean soups are great choices. These soups complement the potatoes’ flavors perfectly, making your meal complete.
| Side Dish | Prevalence |
|---|---|
| Brussels Sprouts | 5% |
| Green Beans | 5% |
| Potatoes | 5% |
| Corn on the Cob | 2.5% |
| Asparagus | 5% |
| Squash | 2.5% |
| Collard Greens | 2.5% |
| Spinach | 2.5% |
| Mashed Potatoes | 2.5% |
| Broccoli | 5% |
| Carrots | 5% |
| Sweet Potatoes | 2.5% |
| Rainbow Carrots | 2.5% |
| Cheesy Cauliflower | 2.5% |
Garnishing Ideas for a Beautiful Presentation
Adding fresh herbs to your potatoes can really enhance them. Chopped parsley or chives add color and freshness. These garnishes not only look great but also add to the flavor.
A well-garnished dish is like a work of art – it pleases the eye and excites the palate.
With these ideas, your Twice Baked Chicken Pot Pie Potatoes will be a hit. They’re perfect for a cozy dinner or a big family gathering. These potatoes are sure to impress everyone.
Variations and Customizations
Twice Baked Chicken Pot Pie Potatoes are super easy to make your own. You can choose a vegetarian option, use sweet potatoes, or try different cheeses. This recipe is all about making it your way.
For a meatless version, just skip the chicken and use veggie broth instead. Sweet potatoes are a great swap for russet potatoes. They add sweetness and lots of vitamins and fiber.
Get creative with the cheese! Cheddar is great, but you can mix it up. Try sharp white cheddar, Gruyère, Parmesan, or blue cheese. It’s all about finding your favorite flavor.
| Variation | Ingredients |
|---|---|
| Vegetarian | Omit chicken, use vegetable broth |
| Sweet Potato | Replace russet potatoes with sweet potatoes |
| Cheese Blend | Mix cheddar with Gruyère, Parmesan, or blue cheese |
| Extra Veggies | Add mushrooms, onions, celery to the filling |
Adding extra veggies to the filling is another way to make it special. Mushrooms, onions, and celery are great choices. You can also add broccoli, carrots, or spinach for more color and nutrients.
The beauty of this recipe is that it’s a blank canvas for your culinary creativity. Don’t be afraid to make it your own and enjoy the delicious results!
Storage and Reheating Instructions
Got leftover Twice Baked Chicken Pot Pie Potatoes? No worries! These tasty treats can be stored and enjoyed later. Just put them in an airtight container and refrigerate. They’ll stay fresh for up to three days.
Freezing for Later Enjoyment
Want to freeze your Twice Baked Chicken Pot Pie Potatoes? It’s a smart move! Wrap each potato in plastic wrap first. Then, place them on a baking sheet and freeze for 25 minutes. This step prevents them from sticking together.
After they’re partially frozen, put them in a freezer-safe container or bag. Store them in the freezer for up to a year. Remember, the taste and texture might not be as good after a while. So, enjoy them within a few months for the best flavor.
Reheating Methods for Best Results
Ready to enjoy your Twice Baked Chicken Pot Pie Potatoes? Reheating them is easy. Preheat your oven to 350°F and put the potatoes on a baking sheet. Heat them for 15-20 minutes until they’re warm and the cheese is bubbly.
If you’re in a hurry, the microwave works too. Place them on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 2 minutes. Either way, they’ll taste as good as when they were first made!
FAQ
Can I use a different type of potato for this recipe?
Yes, you can try other potatoes like Yukon gold or sweet potatoes. They give a different flavor to the dish.
Is it possible to make a vegetarian version of Twice Baked Chicken Pot Pie Potatoes?
Absolutely! Just leave out the chicken and use vegetable broth instead. It’s a tasty meat-free option.
How long will leftovers keep in the refrigerator?
Leftovers can stay in the fridge for 3-4 days. Keep them in an airtight container.
Can I freeze these stuffed potatoes for later?
Yes, you can freeze them for up to 1 year. Wrap them in plastic wrap and freeze for 25 minutes. Then, put them in a freezer-safe bag or container.
What are some side dishes that pair well with this recipe?
Serve them with fresh salads like apple-cranberry spinach or simple cabbage salad. They also go well with creamy soups like tomato or white bean.
Can I customize the filling with different vegetables or cheeses?
Of course! Add your favorite veggies like mushrooms or onions. Try different cheese blends too.
How can I reheat leftover Twice Baked Chicken Pot Pie Potatoes?
Reheat in a 350°F oven for 15-20 minutes. Or microwave them (covered) for 2 minutes on high.