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!
I love sharing recipes and ideas with you here on my blog. Each and every one I bring to you holds a tiny piece of my heart. That said, this recipe for Chicken Pot 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.
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 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.
Here are step-by-step photos of the making of Chicken Pot Potatoes. I think you’ll agree that it couldn’t be easier!
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 on minute over medium heat. Add the chicken broth and stir (or whisk) to combine.
Cook and stir occasionally until the sauce is lump free and thickened. Add the chicken and thawed vegetables to the thickened sauce.
Stir in the seasonings and vinegar. Heat through. Spoon the sauce and chicken over the opened, baked potatoes. Serve immediately.
- 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
- medium saucepan
- microwave oven
- wooden spoon
- measuring cup and spoons
- Prick the potatoes with a fork and microwave until cooked through.
- Meanwhile melt the butter in the saucepan.
- Whisk the flour into melted butter. Cook, stirring occasionally over medium heat for 1 minute.
- Whisk the chicken broth into the flour and butter mixture until the mixture is smooth and thickened.
- Add the sage, rosemary and vinegar into the thickened sauce.
- Stir the chicken and thawed vegetables into the sauce, and heat through.
- Spoon the chicken and sauce over the opened, baked potatoes.
- Serve immediately.
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”
Rotisserie chicken and fast easy dinners go together like, well, you know… 😉
All of my hand painted glassware is completely dishwasher safe and non-toxic. Every item I ship is painted to order, unique, and comes in their own gift boxes which makes them perfect for gift giving. This Batman and Wonder Woman wine glass set makes a terrific couple’s gift, and one that will surly get noticed. Special orders are always welcome. If you’re looking for something completely unique, please don’t hesitate to contact me to discuss your design, and for your specific price quote. Or, please feel free to visit one of my shops: Etsy, Wazala, and Kudos Kitchen Paints. From glassware to fabrics…together we give the gifts that people remember.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!