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5 from 1 vote
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
  • 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
  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*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 82mg27%
Sodium 851mg37%
Potassium 1382mg39%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 1g1%
Protein 26g52%
Vitamin A 5000IU100%
Vitamin C 33.9mg41%
Calcium 73mg7%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.