Chicken Pot Potato Entree

Family Favorite Chicken Pot Pie Potatoes

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What do you get when you combine a baked potato with all the comfort and goodness of a chicken pot pie, but without all the work? Chicken Pot Pie Potatoes, that’s what!

Chicken Pot Potato in a skillet with a creamy and vegetables.
Dinner in under 20 minutes? You bet!
 


I love sharing recipes and ideas with you here on my blog. Each and everyone I bring to you holds a tiny piece of my heart.

That said, this recipe for chicken pot pie baked potatoes is one I’m extra excited about sharing, and it’s one I’ve been waiting to bring to you for a long, long time.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Chicken Pot Pie Baked Potatoes is available near the end of this post. 

Creamy Chicken Pot Potatoes title image

The ingredient list;

  • Idaho Potatoes
  • Cooked Chicken (rotisserie chicken or leftovers works well for this recipe)
  • Frozen Peas and Carrots (frozen and thawed)
  • Butter
  • All-Purpose Flour
  • Chicken Broth or Stock
  • Dried Sage
  • Dried Rosemary
  • Vinegar (just a touch)

Since I know that everyone is super busy and that trying to figure out what to make for dinner can sometimes be a stressful situation, especially when the time is limited.

By taking advantage of leftover cooked chicken, or store-bought rotisserie chicken, this recipe for chicken pot potatoes is super easy, and extra quick, so even a novice cook can have this delicious meal on the dinner table in 15 minutes or less.

Closeup picture of Baked Chicken Pot Potato
The kids are going to love this!

The easy instructions;

  • Cook 4 potatoes in a microwave oven until cooked through (not shown).
  • Meanwhile, melt butter in a saucepan.
  • Add all-purpose flour to the melted butter.
  • Stir and cook the roux (butter and flour mixture) for one minute over medium heat.
  • Add the chicken broth and stir (or whisk) to combine.

Making a roux for Chicken Pot Potatoes

  • Cook and stir occasionally until the sauce is lump free and thickened.
  • Add the chicken and thawed vegetables to the thickened sauce.

Adding chicken a vegetables for Chicken Pot Potatoes

  • Stir in the seasonings and vinegar.
  • Heat through.
  • Spoon the sauce and chicken over the opened, baked potatoes.
  • Serve immediately.

Creamy sauce and vegetables over Chicken Pot Potatoes

Recipe ideas for rotisserie chicken;

Since using store-bought rotisserie chicken is such a time saver, and there is no limit to the versatile meals that can be made from it, here are a few recipes I’ve shared that take advantage of everyone’s favorite “chicken-on-the-go”

Risotto with spinach and chicken on a white square plate and a toasted piece of bread.

Chicken, Bacon and Avocado Calzone Pocket

Bowl of French spaghetti with red and white check napkin and a fork.

Closeup picture of a slice of Mexican Chicken Fajita Pizza

Carrot Ginger Chicken Noodle Stew in a white bowl with carrots.

How to make chicken pot pie potatoes title text image

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Braised Beef Short Ribs if desired. Plus, I’ve added some additional items that are meant to give you a giggle because it’s fun to shop! 😉

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Below is the printable recipe card for today’s Chicken Pot Pie Potatoes using rotisserie chicken. 

If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

5 from 2 votes
Chicken Pot Potatoes with cream sauce and vegetables
Chicken Pot Potatoes
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 
What do you get when you combine a baked potato with all the comfort and goodness of a chicken pot pie, but without all the work? Chicken Pot Potatoes, that's what!
Course: Easy Main Course
Cuisine: American Comfort Food
Keyword: chicken pot potatoes
Servings: 4
Calories: 480 kcal
Renee - Kudos Kitchen: Renée
Ingredients
  • 4 large Idaho potatoes scrubbed
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups chicken broth
  • salt and pepper to taste
  • 2 cups cooked chicken cut into bite-sized pieces
  • 2 cups frozen mixed vegetables thawed
  • 1 teaspoon dried sage
  • ½ teaspoon dried rosemary
  • ½ teaspoon apple cider vinegar
Tools and equipment
  • medium saucepan
  • microwave oven
  • whisk
  • wooden spoon
  • measuring cup and spoons
  • fork
Instructions
  1. Prick the potatoes with a fork and microwave until cooked through.
  2. Meanwhile, melt the butter in the saucepan.

  3. Whisk the flour into melted butter. Cook, stirring occasionally over medium heat for 1 minute.
  4. Whisk the chicken broth into the flour and butter mixture until the mixture is smooth and thickened.
  5. Add the sage, rosemary, and vinegar into the thickened sauce.
  6. Stir the chicken and thawed vegetables into the sauce, and heat through.
  7. Spoon the chicken and sauce over the opened, baked potatoes.
  8. Serve immediately.
Nutrition Facts
Chicken Pot Potatoes
Amount Per Serving (1 g)
Calories 480 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 82mg 27%
Sodium 851mg 35%
Potassium 1382mg 39%
Total Carbohydrates 57g 19%
Dietary Fiber 6g 24%
Sugars 1g
Protein 26g 52%
Vitamin A 100%
Vitamin C 41.1%
Calcium 7.3%
Iron 23.6%
* Percent Daily Values are based on a 2000 calorie diet.

I sincerely hope you’ve enjoyed today’s recipe for Chicken Pot Potatoes as much as I’ve enjoyed bringing it to you!

Closeup picture of chicken and vegetables in a baked potato.

Rotisserie chicken and fast easy dinners go together like, well, you know… 😉

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Should you have any questions regarding today’s recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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**Note – The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations.  As always, I thank you for your support!

 

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23 Comments

  1. This dish is so cool. Taking a good dish and upping it to something better.

  2. What an absolutely genius idea! Perfect for those cold winter nights where comfort food is needed!

    • Thanks for the comment, Crystal. However, spring and summer months can sometimes call for comfort food too. I made these on a hot day, and since they only take 15 minutes the kitchen was still cool, and so was I.

  3. As it happens, I was planning on doing something with chicken and potatoes for supper, tonight. I think I’ll make this! I’ll have to cook my chicken first, but since it’s boneless, skinless breasts, it shouldn’t take much extra time at all. Thanks, Renée!

  4. Such a comforting looking dish! I love the way you put it over potatoes!

  5. Bill is a HUGE chicken pot pie fan! I must make these—so much easier than dealing with pie crust in the summer!! The whole family will love this!

  6. I love this idea! Especially with the more filling / nutrient-dense potato instead of pie crust. YAY!!!

  7. This is such a great idea! I never thought of this before.

  8. What a terrific idea combining these two perfect comfort foods – love it!

  9. What a fun idea to stuff a baked potato with comfort food like chicken pot pie. Super yum!

  10. Two comfort foods in one dish! How delicious!

  11. What a fabulous idea…I love this even more than the original!

  12. What a great quick and easy dinner idea, and how comforting! I love it!

  13. I love this so much! we use to have stuffed potatoes at a restaurant that I use to work at and I love them. We would devour these! Chicken pot pies bring back such great memories for me.

  14. This is a genius idea! My husband loves chicken pot pie so I know he’s gonna love this!

  15. Rene, I made this for dinner. It was delicious, and gluten free!!! Thanks, Tracey Armenakis


  16. My whole family gives these potatoes two thumbs way up!


  17. These were great!! My kids loved these!

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