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