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Chicken Pot Pie Baked Potatoes

This is my new favorite dinner. Hands down. I love chicken pot pie, but honestly, I could do without the butter in the puff pastry, or rolling out a traditional pie crust. I also like baked potatoes, but they can be a little boring, and usually I can pass on dousing them with chili to spice them up.

This dinner is quick, and I came up with it when I had some chicken in my fridge that needed to be cooked, and some potatoes threatening to grow eyes and take over my kitchen drawers. I wasn’t sure how this would taste, but it ended up absolutely divine, especially with the addition of sour cream. I never missed the pastry, and in fact, the potato had me feeling more full and satisfied, so it was a great combination all around. The potato is a great addition of fiber, as well, which made me feel like I was doing something good for once.

Chicken Pot Pie Baked Potatoes

4-5 medium russet potatoes (or at least one per person)
1 tablespoon olive oil
salt and pepper
2 large chicken breasts, cubed
1 small onion, finely diced
1 large carrot, peeled and chopped
1 tablespoon Better than Bouillon chicken bouillon (or 2 regular chicken bouillon cubes)
1/2 cup water
1/2 cup frozen peas
sour cream
butter

1. Turn oven on to 375 degrees. Stab the potatoes 2-3 times each and place directly on the middle rack of the oven (no need to wrap in aluminum foil). Bake for about an hour, or until tender to the point of a knife.

2. Meanwhile, make the chicken pot pie filling. Toss chicken with olive oil and a sprinkle of salt and pepper. Place in a large nonstick skillet set over medium high heat. Cook until browned on one side. Toss in onions and carrots. Reduce heat to low, and continue to cook until the onion is tender. Pour in bouillon and water, and stir. Cover, and let simmer until the chicken is cooked through, about 5-10 minutes. Stir in peas and let simmer a minute more.

3. When the potatoes are cooked, pull them out and gently smash them on the counter (this makes the insides soft). Cut open and serve with butter and salt and pepper. Pour over the chicken pot pie filling and dollop with sour cream.

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