Twice Baked Chicken Pot Pie Potatoes Recipe

Name: Twice Baked Chicken Pot Pie Potatoes
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 4 medium (11 ounces each) russet potatoes, scrubbed; 1 tablespoon extra-virgin olive oil; 1 3/4 teaspoons kosher salt, divided; 1/2 teaspoon black pepper, divided; 2/3 cup heavy whipping cream; 6 tablespoons (3 ounces) unsalted butter; 2 teaspoons jarred roasted chicken stock base (such as Better Than Bouillon); 1 1/2 cups shredded rotisserie chicken; 1 1/2 cups frozen carrots and peas (from 1 [16-ounces] package), thawed; 2 tablespoons chopped fresh parsley, plus more for garnish; 2 teaspoons chopped fresh thyme; 1 teaspoon grated garlic (from about 3 garlic cloves); 4 ounces sharp cheddar cheese, shredded (about 1 cup), divided

Cook Time: 75 minutes

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

4 Russet potatoes, scrubbed
1 tablespoon extra-virgin olive oil
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2/3 cup heavy whipping cream
6 tablespoons unsalted butter
2 teaspoons jarred roasted chicken stock base (such as Better Than Bouillon)
1 1/2 cups shredded rotisserie chicken
1 1/2 cups frozen carrots and peas (from 1 [16-ounce] package), thawed
2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons chopped fresh thyme
1 teaspoon grated garlic
1 cup shredded sharp Cheddar cheese, divided

Directions

Step 1: Gather all ingredients and preheat the oven to 400F (200C), positioning the rack in the center.

Step 2: Pierce each potato multiple times with a fork and place them on a large rimmed baking sheet lined with aluminum foil. Rub the potatoes with olive oil, then sprinkle evenly with 1 teaspoon of salt and 1/4 teaspoon of pepper.

Step 3: Bake the potatoes in the preheated oven for about 1 hour, until the skin is crispy and a fork can easily be inserted into the centers. Let them cool for about 10 minutes until they are cool enough to handle. Keep the baking sheet with the foil aside.

Step 4: If using a microwave, place the potatoes on a microwave-safe plate and microwave them on HIGH for 10 to 12 minutes, or until a fork easily goes into the centers.

Step 5: Once the potatoes have cooled, cut them in half lengthwise. Scoop the flesh into a large bowl, leaving about 1/8-inch border around the edges. Place the empty potato skins, cut side up, on the reserved baking sheet and set aside.

Step 6: Add heavy cream and butter to the scooped-out potato flesh, and mash until fully combined.

Step 7: Stir in the shredded chicken, thawed carrots and peas, chopped parsley, roasted chicken stock base, grated garlic, fresh thyme, 1/4 cup of the shredded cheddar cheese, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix everything together until evenly combined.

Step 8: Divide the chicken mixture evenly between the reserved potato skins, about 1/2 cup each. Sprinkle the remaining 3/4 cup of shredded cheese on top of each potato half.

Step 9: Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10: Increase the oven temperature to broil (without removing the baking sheet from the oven), and broil for 3 to 5 minutes, until the cheese is browned and bubbly.

Step 11: Garnish the twice-baked potatoes with additional chopped parsley before serving. Enjoy your delicious, comforting meal!

Nutrition Facts (per serving)

Calories: 813
Total Fat: 55g (71% Daily Value)
Saturated Fat: 29g (143% Daily Value)
Cholesterol: 223mg (74% Daily Value)
Sodium: 1150mg (50% Daily Value)
Total Carbohydrates: 46g (17% Daily Value)
Dietary Fiber: 6g (22% Daily Value)
Total Sugars: 6g
Protein: 36g (73% Daily Value)
Vitamin C: 23mg (25% Daily Value)
Calcium: 300mg (23% Daily Value)
Iron: 3mg (19% Daily Value)
Potassium: 1373mg (29% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Twice Baked Chicken Pot Pie Potatoes Recipe

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. Below is an exploration of this dish's origins, variations, and interesting facts.

Origin of the Dish

The concept of a "twice-baked potato" is deeply rooted in American culinary tradition, often associated with hearty comfort food. The "twice-baked" method itself involves first baking potatoes, scooping out the flesh, mixing it with ingredients like butter and cream, then refilling the skins and baking again. By combining this with a chicken pot pie filling, this dish draws upon the American love for both hearty, casserole-like meals and the versatility of potatoes. This fusion dish likely emerged in the 20th century, as home cooks started experimenting with convenience foods like rotisserie chicken and frozen vegetables, incorporating them into easy-to-make, filling dinners.

Regional Features

While the idea of stuffed potatoes is widespread, the addition of a chicken pot pie-inspired filling is distinctly American, particularly in regions where casseroles and baked potatoes are staples of comfort food. In the Southern United States, where hearty, rich dishes like pot pie and mashed potatoes are beloved, this recipe would be considered a satisfying family meal. In fact, the use of rotisserie chicken makes this dish both affordable and accessible for busy families.

Differences from Similar Dishes

At first glance, this recipe may seem similar to the classic twice-baked potato, but it offers several key differences. Traditional twice-baked potatoes typically feature mashed potatoes combined with sour cream, cheese, and bacon, then baked in the potato skin. This recipe elevates the dish by incorporating a creamy chicken pot pie fillingcomplete with shredded rotisserie chicken, vegetables, fresh herbs, and a generous amount of sharp cheddar cheese. The flavor is far more complex and savory, offering a more substantial and filling meal. This makes it stand apart from the simple potato-centric side dish.

Where It's Typically Served

Twice Baked Chicken Pot Pie Potatoes are perfect for casual family dinners, weeknight meals, or even a comforting lunch. This dish is also ideal for potlucks or gatherings where hearty, crowd-pleasing comfort food is appreciated. Its versatility means it can be served as a standalone entre or alongside a light salad or roasted vegetables. Additionally, it works well as a make-ahead meal, especially with the use of rotisserie chicken and frozen vegetables.

Interesting Facts

The combination of mashed potatoes with a chicken pot pie filling is not only delicious but also a great way to utilize leftover rotisserie chicken.
Twice-baked potatoes have been a staple of American comfort food since the mid-20th century, with some sources dating the first printed recipes for this dish back to the 1950s.
Rotisserie chicken is often used in recipes like this one for its convenience and flavor, saving time while still providing a rich, savory element to dishes.
The twice-baked method of preparing potatoes was popularized during the Great Depression as a way to stretch ingredients and make the most of a simple potato.

FAQ about Twice Baked Chicken Pot Pie Potatoes Recipe

Store any leftover Twice Baked Chicken Pot Pie Potatoes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. Reheat in the oven or microwave until heated through.

Yes, you can prepare the potatoes and the filling ahead of time. Assemble the dish up until the second baking step, then cover and refrigerate for up to 24 hours. When you're ready to serve, bake as directed, allowing extra time for reheating.

While russet potatoes are ideal due to their size and texture, you can substitute with other potatoes like Yukon Gold or red potatoes. Keep in mind that the texture and cooking time may vary slightly.

If you don’t have rotisserie chicken, you can use any cooked chicken, such as grilled, baked, or leftover chicken breast. Alternatively, turkey can be used as a substitute.

Yes, frozen carrots and peas work perfectly in this recipe. Just thaw them before adding to the filling mixture.

To make this recipe lighter, you can use a lower-fat version of cream or replace the heavy cream with milk. You could also reduce the amount of butter or use a plant-based butter alternative.

Yes, you can make this vegetarian by omitting the chicken and using vegetable stock in place of the chicken bouillon. Add more vegetables like mushrooms, spinach, or zucchini for a hearty filling.

Reheat Twice Baked Chicken Pot Pie Potatoes in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can microwave them for 2-3 minutes, but the texture may not be as crispy.

Yes, you can freeze this dish. After assembling, wrap the potatoes tightly in plastic wrap or foil and place them in a freezer-safe bag. To reheat, bake from frozen at 350°F (175°C) for about 40 minutes or until heated through.

These potatoes are a complete meal on their own, but you can serve them with a simple green salad or steamed vegetables like broccoli or green beans for extra freshness and crunch.

Comments

Dee Leverone

10/06/2025 01:52:54 PM

I loved them

waterlady

03/03/2025 05:10:45 PM

I had some leftover rotisserie chicken and a few small Yukon Gold baked potatoes that made this recipe even quicker and more delicious. Definitely a Keeper!!

PeppyScone3550

12/23/2024 01:22:30 AM

Recipe is the same as my grandmother's which is a good thing, but we called them stuffed baked potatoes. And yes, steak is a must, but I've also made these with porkchops, baked salmon, and chicken. They are absolutely worth the effort.

Pamela Jones

10/21/2024 11:39:24 PM

Seriously, it tastes amazing.

FrackFamily5 CACT

10/19/2024 02:52:27 PM

This was a bit time consuming and while the flavor was good it was dry.

Ian Cryar

09/09/2024 07:47:05 PM

I want to make this. add pork chops and broccoli!

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Twice Baked Chicken Pot Pie Potatoes Recipe

Ingredients

Directions

Nutrition Facts (per serving)

Origin of the Dish

Regional Features

Differences from Similar Dishes

Where It's Typically Served

Interesting Facts

FAQ about Twice Baked Chicken Pot Pie Potatoes Recipe