Two beloved comfort foods come together in this Twice Baked Chicken Pot Pie Potato recipe. This mash-up delivers all the cozy flavors of a warm pot pie nestled inside a perfectly baked potato. One bite of the creamy mashed potatoes, paired with rotisserie chicken, a medley of peas and carrots, and melty cheddar cheese is sure to satisfy all of your comfort food cravings.
“Perfect cross between a twice-baked potato and a chicken pot pie,” said recipe developer Amanda Holstein. "Creamy potatoes made with garlic and fresh herbs emulate a pot pie filling, while the cheddar cheese gives it that traditional baked potato flair."
Ingredients
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4 Russet potatoes, scrubbed
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1 tablespoon extra-virgin olive oil
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1 3/4 teaspoons kosher salt, divided
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1/2 teaspoon black pepper, divided
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2/3 cup heavy whipping cream
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6 tablespoons unsalted butter
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2 teaspoons jarred roasted chicken stock base (such as Better Than Bouillon)
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1 1/2 cups shredded rotisserie chicken
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1 1/2 cups frozen carrots and peas (from 1 [16-ounces] package), thawed
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2 tablespoons chopped fresh parsley, plus more for garnish
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2 teaspoons chopped fresh thyme
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1 teaspoon grated garlic
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1 cup shredded sharp Cheddar cheese, divided
Directions
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Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C) with a rack positioned in the center.
![Twice Baked Chicken Pot Pie Potatoes ingredients on a counter]()
Dotdash Meredith Food Studios
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Pierce potatoes all over with a fork and place on a large rimmed baking sheet lined with aluminum foil . Rub potatoes all over with olive and sprinkle evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
![Potatoes on an aluminum foil baking sheet]()
Dotdash Meredith Food Studios
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Bake in preheated oven until skin is crispy, and a fork can easily be inserted into centers of potatoes, about 1 hour. Let cooked potatoes sit at room temperature until cool enough to handle, about 10 minutes; reserve baking sheet with foil.
![Baked potatoes on an aluminum foil baking sheet]()
Dotdash Meredith Food Studios
Microwave Method
Place potatoes on a microwave-safe plate; microwave potatoes on HIGH, until a fork can easily be inserted into centers of potatoes, 10 to 12 minutes.
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Cut cooled potatoes in half lengthwise and scoop flesh into a large bowl, leaving about 1/8-inch border around the edges; place potato skins, cut side up on reserved baking sheet; set aside.
![Potatoes with the filling removed on an aluminum foil baking sheet]()
Dotdash Meredith Food Studios
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Add heavy cream and butter to potatoes, mash until fully combined. Stir in chicken, carrots and peas, parsley, bouillon base, garlic, thyme, 1/4 cup of the Cheddar cheese, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
![Potato, carrot, and peas mixture in a glass bowl with a plastic spatula]()
Dotdash Meredith Food Studios
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Divide chicken mixture evenly between reserved potato skins (about 1/2 cup each) and sprinkle evenly with remaining 3/4 cup cheese.
![Potatoes with filling and cheese on top on an aluminum foil baking sheet]()
Dotdash Meredith Food Studios
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Bake at 400 degrees F (200 degrees C) until cheese is melted, about 10 minutes. Increase oven temperature to broil (do not remove baking from oven), and broil until cheese is browned, 3 to 5 minutes; garnish with additional parsley.
![Twice Baked Chicken Pot Pie Potatoes on an aluminum foil baking sheet]()
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 813 | Calories |
| 55g | Fat |
| 46g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 813 | |
| % Daily Value * | |
| Total Fat 55g | 71% |
| Saturated Fat 29g | 143% |
| Cholesterol 223mg | 74% |
| Sodium 1150mg | 50% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 6g | 22% |
| Total Sugars 6g | |
| Protein 36g | 73% |
| Vitamin C 23mg | 25% |
| Calcium 300mg | 23% |
| Iron 3mg | 19% |
| Potassium 1373mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
