Name: Chicken Pot Pie Baked Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: 3 baked russet potatoes (microwaved or oven baked) -; 1 (8-oz.) boneless skinless chicken breast, diced -; 2 1/2 tbsp. Land O Lakes® Butter with Canola Oil, divided -; 1 shallot, chopped -; 2 medium carrots, diced -; 1 stalk celery, diced -; 1/3 c. fresh or frozen corn or sweet peas -; 1 tsp. fresh thyme -; 2 1/2 tsp. all-purpose flour -; 1 1/4 c. chicken broth -; 1 1/2 tbsp. sour cream -; Salt, to taste -; Pepper, to taste -; 1 c. breadcrumbs -; Chopped fresh parsley, to taste -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Pot Pie Baked Potatoes

1. 3 baked russet potatoes (microwaved or oven baked) -

2. 1 (8-oz.) boneless skinless chicken breast, diced -

3. 2 1/2 tbsp. Land O Lakes® Butter with Canola Oil, divided -

4. 1 shallot, chopped -

5. 2 medium carrots, diced -

6. 1 stalk celery, diced -

7. 1/3 c. fresh or frozen corn or sweet peas -

8. 1 tsp. fresh thyme -

9. 2 1/2 tsp. all-purpose flour -

10. 1 1/4 c. chicken broth -

11. 1 1/2 tbsp. sour cream -

12. Salt, to taste -

13. Pepper, to taste -

14. 1 c. breadcrumbs -

15. Chopped fresh parsley, to taste -

How to cook deliciously - Chicken Pot Pie Baked Potatoes

1. Stage

Heat a 10" skillet over medium-high heat. Add 1/2 tbsp. butter to pan, then add diced chicken breast and cook 5 to 6 minutes until cooked through. Remove to a plate or bowl and set aside. Turn the heat down to medium and add 1 tbsp. of butter, shallots, carrots, celery, corn, and thyme to the pan. Sauté for 5 minutes.

2. Stage

Stir in the flour and continue to cook for 3 minutes, stirring frequently. Add in the broth and stir well, scraping up any bits from the pan. Continue to cook until the vegetables are tender and the gravy has thickened, about 7 minutes more. Add the diced chicken back into the gravy.

3. Stage

Turn off the heat and stir in the sour cream and 1/2 tbsp. more of the Land O Lakes® Butter with Canola Oil. Sprinkle lightly with salt and pepper to taste. It will continue to thicken as it stands. In a small skillet, combine 1/2 tbsp. butter with breadcrumbs and cook over medium heat, stirring constantly until golden brown, 3 to 4 minutes.

4. Stage

Plate the potatoes by slicing two lines in a cross formation on each spud. Squeeze each potato open and widen the opening by pulling the skin down and fluffing the inside with a fork. Spoon the chicken and vegetable gravy into each potato, top with breadcrumbs and parsley, and serve.