Get your chicken pot pie fix without all the work! These chicken pot pie potato skins are so easy to make and totally the ultimate comfort food appetizer!
You guys wanna hear my new life motto? It goes something like, “when in doubt…stuff it in a potato skin.”
Anything and everything but I will admit, I’m totally partial to chicken pot pie potato skins.
Just in case you didn’t hear me, I’ll repeat: Chicken pot pie. In a POTATO skin. The comfort food mashup of perfection you and I have been dreaming of our entire lives.
Clearly I lost my mind the other day while brainstorming New Years Eve appetizers and this is the result.
The result that ends with chicken pot pie abandoning it’s pie crust ship and seeking refuge in a potato skin.
Behold. The new winning way to get your chicken pot pie fix in New Years Eve and/or game-day APPETIZER form without…
A: Fooling around with a pie crust.
B: Spending forever making the chicken pot pie.
C: Waiting around forever for said chicken pot pie to bake.
We’re totally doing the cheater’s version of chicken pot pie today. And I’m kinda digging it. 😉
The only kind of prep work you’re in for with these potato skins is totally the easy of the PEASY, peeps. Anyone can do it. —>
- Bake the potatoes, then cool ’em and core out the inside.
- Make the chicken pot pie filling. One pan + 10 minutes = yea!!
- Fill those potato skins to the brim with pot pie goodness.
- Top ‘er with cheese because I said so.
- Back to the oven for a bit.
- Then straight to your belly with all of them.
Are you even ready for the dynamite-ness that is these potato skins? My mind is feeling ready to explode just talking about them. Also, I have more in the oven as I speak (type?) and I’m counting down the nanoseconds til comfort food-chow time.
Random sidenote regarding comfort food: This has been the weirdest December ever, peeps. Warm outside some days, don’t-even-want-to-leave-the-house kinda freezing-cold other days, and snow and ice like the other day.
I don’t even recognize where I live anymore, guys.
So I eat all the comfort food and pretend that it’s actually a normal winter.
And I’m going to lay down the command that you shall do the same with these potato skins. Suffice to say, you’re going to fall in love with a potato.
And that’s not weird at all. 😉
Easy Chicken Pot Pie Potato Skins
Ingredients
- 8 medium russet potatoes
- 2 tablespoons vegetable oil
- 1 medium onion finely diced
- 1 cup thinly sliced carrots
- 1 lb chicken breasts cut into 1/2-in cubes
- 4 cloves garlic minced
- 1/4 cup white whole wheat flour
- 1 cup milk
- 1/4 cup heavy whipping cream
- 1/2 cup frozen peas thawed
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley
- 1 cup shredded cheddar cheese
Instructions
- Prick potatoes several times with a fork. Bake potatoes at 400F 45-60 minutes or until very tender. Remove from oven and cool slightly. Once cool enough to handle, thinly slice the top off and scoop out potato, being careful not to break the bottom skin. Discard potato or save for another use. Place potato skins in a baking dish and set aside.
- In a large saucepan over medium-high heat, heat oil until shimmery. Add onion, carrots, chicken, and garlic to pan and saute several minutes until chicken is no longer pink and vegetables are tender. Reduce heat to medium and stir in flour. Slowly add milk and cream, stirring until smooth. Bring sauce to a boil, stirring occasionally until bubbly and thickened.
- Remove sauce from heat and stir in peas, salt and pepper to taste, and parsley. Fill potato skins with chicken pot pie filling. Top each potato with shredded cheese.
- Bake potatoes at 400F 15-20 minutes or until lightly browned and cheese is melted. Serve immediately while hot.
Nutrition
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Kelly // The Pretty Bee: Allergy Friendly Eats says
What a brilliant idea! I love this comforting meal!
Sarah says
Thanks Kelly! You would love these potato skins!
Ashley | Spoonful of Flavor says
Chicken pot pie is my weakness! The fact that you stuffed the potato skins is even more irresistible. Perfect for a party snack. Happy New Year, Sarah!
Sarah says
Thanks Ashley! These potato skins definitely knock appetizer time outta the park! 😉
Julie @ Julie's Eats & Treats says
Loving that new motto! I think it’s something we should all live by. These look terrific!
Sarah says
Right?? Stuffed potatoes just win. 😉
Suzy | The Mediterranean Dish says
Oh my! What a clever idea. Love that you combined two comfort foods in one. Just found you on Instagram! Following for more inspiration!
Sarah says
Thanks Suzy! Yay for finding me on IG! I just followed you back! 🙂
marcie says
This is such a great idea, Sarah, and a wonderful gluten-free option for chicken pot pie lovers! I could easily make a meal out of these, and I love the cheesy tops! Pinned. 🙂
Sarah says
Oh, I TOTALLY made a meal out of these potato skins the other day! Haha! No shame. 😉 Thanks Marcie!
Rachel @ Bakerita says
These are some ultimate comfort food, Sarah!! I LOVE that you put pot pie in a potato.
This is brilliant. NEED!
Sarah says
Thanks Rachel! You SO need to try these!
Ashley says
haha um yeah, you cannot go wrong with potato skins in my book! These sound fantastic! Happy happy new year Sarah!!
Sarah says
Right? They just win over all other apps! 😉 Thanks Ashley!
Annie says
How clever is this? I love the idea of packing crispy potato skins with creamy comfort food! YUM!
Sarah says
It’s totally a comfort food-lover’s dream in a potato skin! 😉 Thanks for the sweet compliments, Annie!
Gayle @ Pumpkin 'N Spice says
These potato skins look SO good, Sarah! Such a great idea to put my favorite comfort food right inside of a potato. Love it!
Sarah says
Thanks Gayle! I have no doubt that you will LOVE these potato skins! 🙂
Kelly says
These look amazing, Sarah! I love chicken pot pie and stuffing it into a potato skin is such a brilliant idea!
Sarah says
Thanks girl! Two of the best comfort foods right??
Beverly says
Can these potatoes stuffed with chicken pot pie be made ahead of time and frozen? If so, how would you do it?
Sarah says
Yes, for sure, Beverly! After filling the cooked potatoes with the filling, let them cool and then freeze them. When you’re ready to bake them, just defrost them and bake as the recipe directs.
Lizzy says
In stead of discard potatoes why not say save for baked potato soup. There is enough waste already.
Sarah says
I love the sound of using the unused potatoes for a soup, Lizzy! Great suggestion. 🙂
Megan says
Can you freeze these?
Megan says
Never mind! I just saw a similar question/answer!
Jill says
These look fabulous tasty!!! What type of flour might you suggest for my gluten allergy…
there are several types.
Thank u much?
Sylvia says
Hi, can I used cornstarch instead of flour as a sauce thickener? I’m on a gluten free diet so wheat flour iOS a no-no. I have gluten free blended flour as well but never tried it as a substitute. This recipe looks amazing!
Sarah says
Yes, cornstarch would work fine, Sylvia! 🙂
trish biggs says
In this time of Covid, this is a great idea for individual servings. Also, I mashed the potatoes with chicken stock and butter and piped them on top of the stuffed potato to finish. Wonderful.
Sarah says
Love the sound of piping the potato filling on top! 🙂