Get your chicken pot pie fix without all the work! These chicken pot pie potato skins are stuffed with a savory pot pie filling and baked with lots of cheese on top for the ultimate appetizer or side dish.
Chicken pot pie lovers, listen up! You’ve just met your biggest weakness.
Baked potato skins meets creamy chicken pot pie filling with lots of gooey cheese baked on top and there’s no chance you’re getting away without eating at least two of these little gems.
A good rule of thumb is when in doubt, put it in a potato. It’s literally almost impossible to go wrong and in this case it went VERY right!
It’s an app, a side dish, and possibly even an entire meal rolled into one. Hey, we wouldn’t even rule these little gems out for breakfast!
These Chicken Pot Pie Potato Skins feature…
- A creamy homemade chicken and vegetable pot pie filling
- Crispy baked potato skins
- Lots of gooey Monterey jack cheese baked on top
- An easy appetizer or side dish with lots of make ahead options
Making the Chicken Pot Pie Potato Skins
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Russet potatoes
- Vegetable oil
- Yellow onion
- Carrot
- Boneless skinless chicken breasts
- Garlic
- All-purpose flour
- Milk
- Heavy cream
- Peas
- Monterey jack cheese
- Fresh parsley or chives
Uses for Mashed Potatoes
Since we’re scooping out the potato interior and only using the potato skins for this recipe, you may be wondering what you should do with this extra potato. We highly encourage you don’t discard it and instead use it in one of these options! –>
- Mashed potato pancakes
- Shepherd’s pie (try this white cheddar leek mushroom version!)
- Homemade gnocchi
- Potato soup
- Potato casserole
Tips for Perfect Potato Skins
- Prick potatoes with a fork before baking – this helps release steam from the potatoes while they bake.
- Bake potatoes whole – it typically takes 55-60 minutes at 400F to get a perfectly tender potato, but this is heavily dependent on the size of your potatoes! Always test the potatoes with a fork to make sure they’re soft before removing from oven.
- Be careful when scooping out filling – you don’t want to cut through the potato skin, so make sure you don’t scoop too far down and try to leave a thin layer of potato on the bottom.
- Sauté filling vegetables until crisp-tender – be careful not to overcook the vegetables while sautéing – they will finish cooking when the filling is baked.
Recipe Variations
Try these ideas for a different twist on these potato skins!
- Skip the meat – feel free to replace the meat with extra veggies for a vegetarian-friendly version.
- Add more vegetables – sauteed mushrooms, zucchini, or sweet pepper would be amazing in these potatoes.
- Try a different cheese – sharp cheddar, Parmesan, asiago, or colby cheese would all work great.
Make Ahead Instructions
Follow these instructions for make ahead options.
- Bake potatoes – the potatoes may be baked and stored in refrigerator up to 6 days.
- Make the filling – the chicken pot pie filling may be made and stored in refrigerator up to 4 days.
- Assemble the potatoes – assemble the potatoes through step 6 and store in refrigerator up to 4 days. When ready to bake, add an additional 5 minutes to cook time if you’re cooking straight from the fridge.
- Storing leftovers – once the potatoes are baked, leftovers may be stored in refrigerator up to 6 days. We recommend reheating potatoes in microwave or oven until potato reaches 165F.
There’s no way around it, this is just PURE comfort food! The potato skins are so crispy and hold the perfect amount of creamy chicken pot pie filling with a gooey cheese layer baked on top.
Whether you serve them as an app or a side dish alongside something else, these potato skins are going to steal the show!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More ways to get your potato fix!
- Pan Fried Potatoes with Caramelized Onions
- Cheesy Cauliflower Potato Soup
- Broccoli Cheddar Baked Potatoes
Chicken Pot Pie Potato Skins
Ingredients
- 8 medium russet potatoes
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 1 cup carrots, sliced into 1/4-in coins
- 1 lb boneless skinless chicken breasts, cut into 1/2-in cubes
- 3 medium cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup 2% or skim milk
- 1/4 cup heavy whipping cream
- 1/2 cup frozen peas
- Salt and pepper to taste
- 1 cup shredded Monterey jack cheese
- 2 tablespoons minced fresh parsley or chives
Instructions
- Preheat oven to 400F and lightly grease a large sheet pan.
- Prick potatoes several times with a fork and place on sheet pan. Bake potatoes at 400F 55-60 minutes or until very tender. Remove from oven and cool slightly. Keep oven on.
- Once potatoes are cool enough to handle, thinly slice the top off and scoop out potato, being careful not to break the bottom skin. Set mashed potato aside and save for another use. Place potato skins back on sheet pan 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 crisp-tender.
- Reduce heat to medium and stir in flour. Slowly add milk and cream, stirring until smooth. Bring sauce to a low simmer, stirring occasionally until bubbly and thickened.
- Remove sauce from heat and stir in peas and season with salt and pepper to taste. Fill potato skins with chicken pot pie filling and top each potato with shredded cheese.
- Bake potatoes at 400F 15-20 minutes until filling is bubbly and cheese is melted. Top potatoes with fresh parsley or chives and serve warm.
For a step-by-step guide to making this recipe, check out the video!
Notes
Nutrition
This post was updated with new recipe tips and photos on 4/13/23.
Linda Cook says
Looks and sounds delish!!! However, I cannot imagine a pot pie anything without a crust! I think I’ll try these but I’ll put a small pie crust topper on top of them!! The refrigerated pie crust would make it easy!
Sarah says
You could definitely do that! Let me know how it goes. 🙂
Christine says
This looks really good please send me the website thank you
joe says
Good recipe
Sarah says
Thank you, Joe! 🙂
Patty Hein says
Can your easy chicken pot pie potato skins be frozen after they are filled?
Sarah says
Yes, they can be frozen up to 2 months! Thaw them in the fridge, then proceed with baking. 🙂