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Chicken Pot Potatoes with cream sauce and vegetables
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5 from 4 votes

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!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Easy Main Course
Cuisine: American Comfort Food
Servings: 4
Calories: 480kcal


  • 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


  • 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.


Serving: 1grams | Calories: 480kcal | Carbohydrates: 57g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 851mg | Fiber: 6g | Sugar: 1g