Chicken Pot Pie Potatoes

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!