Chicken · dinner · entree

Pot Pie Baked Potatoes

I wish potatoes weren’t so demonized.

Are they the best carb in the world? No. But are they cheap, filling, and still full of essential vitamins and minerals? Absolutely.

Potatoes deserve to be in your carb rotation, even if you do so sparingly. They don’t deserve to be demonized and left out of the kitchen altogether. The anti-carb police may come after me for this, but potatoes have been a significant part of human diets for centuries and will remain that way for centuries.

These pot pie baked potatoes add a new spin to the baked entree. Instead of topping chicken and gravy filling with pastry, use the filling inside of a potato! It’s a delicious and hearty way to eat chicken pot pie.

There are a few tips and tricks to baking the potatoes and making the gravy below, so make sure to read over the directions carefully. I’ve been cooking for a while, and there are two tips below that are steadfast and dependable in my kitchen!


Pot Pie Baked Potatoes

  • Servings: 4
  • Difficulty: Medium
  • Print

Savory chicken pot pie filling stuffed inside baked potatoes for a new way to enjoy the dinner favorite.


  • 4 large Russet potatoes
  • 1 TBS. olive oil
  • 1 TBS. flaky or coarse salt
  • 2 TBS. butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 (10.5 oz) can cream of mushroom soup
  • 2 cups cooked, shredded chicken
  • 1.5 cups frozen peas and carrots
  • 1.5 cups frozen corn
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • Directions

    1. Preheat oven to 400 degrees. Here’s how I always bake my potatoes (especially for you potato skin lovers): Clean and scrub potatoes, but don’t peel them. Dry potatoes and prick all over with a fork. Place on a large baking sheet and drizzle with olive oil. Using a brush, brush the oil all over the potatoes. Top with flaky or coarse salt.
    2. Bake potatoes for 1 hour or until soft and squishy. Let cool.
    3. Meanwhile, in a large, deep skillet, melt butter over medium heat. Slowly stir in flour and cook for 1-2 minutes. Slowly stir in chicken broth. Stir constantly, but bump up the heat to medium-high to high. The key to thickening gravy is heat and stirring!
    4. Stir gravy until thickened, about 8-10 minutes. Stir in cream of mushroom soup, garlic powder, salt and pepper. Continue cooking, stirring constantly, for another 3-4 minutes.
    5. Stir in cooked chicken, peas and carrots (frozen), and corn (frozen). Let mixture heat through while stirring occassionally, about 4-5 minutes.
    6. Split each potato in half, but don’t go all the way through the bottom. Squeeze side of potato together to push out some of the potato flesh. Top potatoes with 3-4 large spoonfuls of the chicken mixture and serve.

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