Warm & Cozy Twice Baked Chicken Pot Pie Potatoes for Your Family

Twice baked chicken pot pie potatoes are a tasty mix of two classic comfort foods.

This dish combines the hearty feel of a pot pie with the creamy goodness of potatoes, making it a hit with anyone who tries it.

By using everyday ingredients, this recipe turns a regular meal into something special that gets everyone talking at the table.

Juicy chicken and flavorful veggies fill roasted potato shells, offering an irresistible taste and texture combo.

Warm and satisfying, these potatoes make any home-cooked meal extra special.

Once you try this creative recipe, family dinners will never be quite the same again.

Why People Rave About Twice Baked Chicken Pot Pie Potatoes

• Effortless Comfort Meal: Whip up this crowd-pleasing dish that transforms classic chicken pot pie into a hearty potato-based masterpiece without complicated cooking techniques.
• Quick Weeknight Winner: Prepare these stuffed potatoes in just over an hour, making them perfect for busy families seeking a satisfying dinner that doesn't require hours of kitchen time.
• Customizable Crowd-Pleaser: Easily adapt the recipe by swapping chicken with leftover turkey, adding different vegetables, or experimenting with alternative cheese options to suit individual tastes and dietary preferences.
• Nutritious One-Dish Wonder: Combine protein-rich chicken, creamy potatoes, and colorful vegetables in a single delicious serving that delivers balanced nutrition without multiple cooking steps.

What You’ll Need For Twice Baked Chicken Pot Pie Potatoes

• Chicken, Potatoes: Hearty base ingredients that provide substantial protein and filling carbohydrates. Large russet potatoes work best for stuffing; choose uniform size for even cooking.

• Heavy Cream, Butter, Cheddar Cheese: Adds rich creaminess and savory depth. Sharp cheddar provides better flavor intensity; room temperature dairy blends more smoothly.

• Carrots, Peas, Parsley, Thyme, Garlic: Introduces color, nutrition, and complex flavor profile. Fresh herbs offer more vibrant taste compared to dried versions; frozen vegetables are acceptable alternatives.

• Salt, Black Pepper, Bouillon Base: Enhances overall taste and provides fundamental seasoning. Kosher salt recommended for more balanced seasoning; freshly ground black pepper offers better aroma.

• Olive Oil: Helps create crispy potato skin and adds subtle flavor. Extra virgin olive oil provides richer taste; ensure even coating when rubbing potatoes.

How To Make Twice Baked Chicken Pot Pie Potatoes

Step 1: Prepare Oven

Preheat oven to 400°F with rack centered.

Place foil on baking sheet.

Step 2: Prepare Potato Base

• Pierce potatoes thoroughly with fork
• Coat potatoes with olive oil
• Sprinkle salt and black pepper over potato surface

Step 3: Initial Potato Roasting

Bake potatoes until skin turns crispy and center becomes tender.

Allow potatoes to cool slightly for safe handling.

Step 4: Create Potato Shells

Slice potatoes lengthwise carefully

Gently scoop inner potato flesh into mixing bowl

Maintain thin potato skin border

Place potato shells facing upward on baking sheet

Step 5: Craft Creamy Filling

• Heavy cream
• Butter
• Shredded chicken
• Carrots
• Peas
• Chopped parsley
• Bouillon base
• Minced garlic
• Thyme
• Cheddar cheese
• Additional seasonings

Step 6: Stuff Potato Boats

Fill each potato shell with prepared mixture

Distribute filling evenly

Top with additional cheese

Step 7: Final Baking

Bake until cheese melts completely

Broil briefly for golden cheese topping

Step 8: Serve Deliciously

Garnish with fresh parsley

Serve immediately while warm

Tips For Twice Baked Chicken Pot Pie Potatoes

• Potato Perfection: Choose large, evenly-sized russet potatoes for consistent baking and easy stuffing.
• Skin Care Technique: Create a sturdy potato boat by leaving a thin border when scooping out the flesh, preventing potential breakage.
• Flavor Boost: Use rotisserie chicken for a quicker preparation and richer taste that saves time without compromising flavor.
• Cheese Melting Hack: Broil carefully to achieve golden, bubbly cheese topping without burning, watching the potatoes closely during the final 3-5 minutes.
• Dietary Adaptation: Swap heavy cream with Greek yogurt or milk for a lighter version, and use gluten-free bouillon for a gluten-sensitive diet.

Storing And Reheating Twice Baked Chicken Pot Pie Potatoes

• Refrigerate: Store leftover twice-baked chicken pot pie potatoes in an airtight container for up to 3-4 days in the refrigerator.
• Freeze: Wrap individual potatoes tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 2 months.
• Reheat Oven: Warm refrigerated potatoes at 350°F for 15-20 minutes, ensuring internal temperature reaches 165°F to maintain food safety.
• Microwave Option: For quick reheating, microwave individual potatoes for 1-2 minutes, stopping halfway to stir and prevent uneven heating.

Best Pairings For Twice Baked Chicken Pot Pie Potatoes

• Pair with Crisp White Wine: A chardonnay or sauvignon blanc complements the creamy, rich potato filling, cutting through the heaviness with bright, acidic notes.
• Serve with Tangy Side Salad: Create a light mixed greens salad with lemon vinaigrette to balance the richness of the cheesy chicken potatoes and provide a fresh contrast.
• Match with Hearty Red Ale: A malty, slightly hoppy beer like an amber ale or red ale enhances the comfort food flavors and stands up to the robust potato and chicken combination.
• Add Roasted Vegetable Medley: Prepare a simple roasted vegetable side with zucchini, bell peppers, and asparagus to add color, nutrition, and a slight char that complements the potato's crispy texture.

Different Ways To Enjoy Twice Baked Chicken Pot Pie Potatoes

• Vegetarian Comfort: Replace chicken with plant-based protein like crumbled tofu, roasted chickpeas, or lentils for a meat-free version that maintains the hearty texture and flavor profile.
• Gluten-Free Adaptation: Use gluten-free bouillon base and ensure all ingredients are certified gluten-free to make this recipe safe for those with gluten sensitivities.
• Low-Carb Alternative: Swap potatoes with roasted bell peppers or large zucchini boats, keeping the creamy chicken filling while reducing overall carbohydrate content.
• Dairy-Free Option: Substitute heavy cream with coconut milk, use dairy-free butter alternative, and select non-dairy cheese to accommodate lactose-intolerant individuals.

Twice Baked Chicken Pot Pie Potatoes FAQs

• How do I choose the right potatoes for this recipe?

Look for large, evenly sized russet potatoes with smooth skin and no green spots. They should feel firm and heavy, which indicates they’re fresh and will bake perfectly.

• Can I use leftover chicken for this recipe?

Absolutely! Rotisserie chicken, grilled chicken, or any leftover chicken works great. Shred it finely and mix into the potato filling for maximum flavor.

• Is this recipe kid-friendly?

Yes, kids love these cheesy, creamy potatoes. The combination of chicken, vegetables, and melted cheese makes it a crowd-pleaser that even picky eaters will enjoy.

• How can I make this dish healthier?

Use Greek yogurt instead of heavy cream, choose low-fat cheese, and add extra vegetables like diced bell peppers or spinach to boost nutritional value.

Creamy Twice Baked Chicken Pot Pie Potatoes Recipe

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4.6 from 19 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Comfort meets creativity in this Twice Baked Chicken Pot Pie Potatoes recipe, blending classic pot pie flavors with hearty baked potatoes. Crispy potato shells cradle creamy chicken filling, offering a delightful twist on traditional comfort food that promises to satisfy your dinner cravings.

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Ingredients

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Main Ingredients:

• 4 medium russet potatoes (about 11 ounces / 312 grams each), scrubbed
• 1 ½ cups shredded rotisserie chicken
• 1 ½ cups frozen peas and carrots (thawed)
• 4 ounces (113 grams) sharp cheddar cheese, shredded (about 1 cup)

Dairy and Cream Ingredients:

• ⅔ cup heavy whipping cream
• 6 tablespoons unsalted butter (3 ounces / 85 grams)

Seasoning and Herb Ingredients:

• 1 ¾ teaspoons kosher salt
• ½ teaspoon black pepper
• 2 teaspoons roasted chicken stock base (such as Better Than Bouillon)
• 2 tablespoons fresh parsley (plus more for garnish)
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon grated garlic (about 3 cloves)
• 1 tablespoon extra-virgin olive oil

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Instructions

1. Prepare the potatoes by piercing them thoroughly with a fork, ensuring even cooking and steam release.
2. Create a flavorful base by rubbing the potatoes with olive oil and seasoning generously with salt and pepper to enhance their natural taste.
3. Roast the potatoes in a preheated oven until the skin turns crispy and the interior becomes tender, allowing a fork to glide smoothly through the center.
4. Allow the potatoes to cool slightly, making them safe to handle and easy to work with.
5. Carefully slice each potato lengthwise, creating a boat-like structure for the filling.
6. Gently scoop out the potato flesh, leaving a thin border to maintain the potato skin’s structural integrity.
7. Transform the potato flesh into a creamy mixture by mashing with heavy cream and butter until silky smooth.
8. Incorporate shredded chicken, carrots, and peas to add protein and vegetables to the filling.
9. Enhance the flavor profile by mixing in fresh parsley, bouillon base, minced garlic, and aromatic thyme.
10. Fold in a portion of cheddar cheese to introduce a rich, melty element to the filling.
11. Meticulously distribute the prepared filling into each potato skin, ensuring an even and generous portion.
12. Sprinkle the remaining cheddar cheese on top, creating a golden, bubbling surface.
13. Return the stuffed potatoes to the oven, allowing the cheese to melt completely and develop a beautiful golden-brown crust.
14. For an extra crispy finish, briefly broil the potatoes to achieve a perfectly caramelized top.
15. Garnish with fresh parsley to add a bright, fresh note and serve immediately while warm and inviting.

Notes

• Swap in Greek yogurt or sour cream instead of heavy cream for a lighter, tangier version that cuts down on calories.
• Customize the protein by using leftover turkey, ham, or even plant-based chicken alternatives for vegetarian guests.
• Enhance texture by adding crispy bacon bits or toasted breadcrumbs on top for extra crunch and depth of flavor.
• Make ahead by preparing potato skins and filling separately, then assembling an

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 20 g
• Cholesterol: 75 mg