These stuffed potatoes are a tasty take on the classic chicken pot pie. They are hearty, comforting, and great for a cozy dinner. The soft baked potato skins go great with the creamy chicken and vegetable filling.
Ingredients: 4 large potatoes, scrubbed and halved. 2 cups cooked shredded chicken. 1 cup frozen mixed vegetables. 1/2 cup diced onion. 1/2 cup diced celery. 1/4 cup all-purpose flour. 1 cup chicken broth. 1/2 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. 1 tablespoon olive oil. 1 tablespoon butter.
Instructions: Warm the oven up to 190C 375F. Put the potatoes on a baking sheet that has been lined with parchment paper, cut side down. To make it soft, bake it for 30 to 35 minutes. Take it out of the oven and let it cool down a bit. Set the potatoes in the oven while you heat the butter and olive oil in a large skillet over medium-low heat. Dice the onion and celery and add them to the pan. About 5 minutes of cooking will soften the food. Add the flour and stir it in. Cook for one to two more minutes. Slowly whisk in the heavy cream and chicken broth, stirring all the time until the mixture gets thick. Mix together vegetables, dried thyme, salt, and pepper. Then add the chicken shreds. Use a stir to mix. Allow the flavors to blend by simmering for 5 to 7 minutes. Leave a 1/4-inch border around the potatoes as you scoop out the flesh. Put the potato flesh you scooped out into a bowl and mix it with the chicken while mashed. Mix well. Put a little more than half of the chicken and vegetable mixture into each potato half. Put the filled potatoes back in the oven and bake for another 10 to 15 minutes, until they are warm all the way through and the tops are lightly golden. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 50 minutes
Texas Mesquite BBQ and Grill
