Chicken Pot Potatoes
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!
Servings: 4
Calories: 480kcal
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
- 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.
Nutrition
Serving: 1 | Calories: 480kcal | Carbohydrates: 57g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 851mg | Potassium: 1382mg | Fiber: 6g | Sugar: 1g | Vitamin A: 5000IU | Vitamin C: 33.9mg | Calcium: 73mg | Iron: 4.2mg
