Chicken Pot Pie Stuffed Twice Baked Potatoes

Chicken Pot Pie Stuffed Twice Baked Potatoes

Prep 25
Cook 3 mins
Total 28 mins
Cuisine Italian

Another treasure discovered on TikTok with my special touches.

Ingredients

  • 6 medium red potatoes
  • 1 cup marble cheese ((shredded))
  • 3 Tbsp Boursin™ Garlic and Fine Herb cheese*
  • 1/4 cup milk or cream
  • For the Pot Pie Filling
  • 2 large chicken breasts
  • 1/2 cup onion ((chopped))
  • 1/2 cup frozen corn or peas ((or combination))
  • 1 stick celery ((chopped))
  • 1 medium carrots ((diced small))
  • 2 cloves garlic ((minced))
  • 1 1/2 cups water
  • 1/2 cup milk or cream
  • 1/4 cup olive oil
  • 1 Tbsp butter
  • 1/4 cup flour
  • 1 cubes chicken boullion**
  • 3/4 tsp poultry seasoning
  • 3 leaves dried sage ((crushed))
  • 1/8 tsp celery seeds
  • salt
  • 1/2 tsp pepper
  • garlic powder & onion powder
  • marjoram, savory, thyme

Method

  1. Wash potatoes and bake in oven at 425°F for about 40 minutes or until done and tender.
  2. While potatoes are baking, prepare the Chicken Pot Pie Filling:

    In a large frying pan, sautee garlic in butter for 1 minute on medium heat.
  3. Add onions, carrots and celery and sautee 4-5 minutes until onion is tender and translucent.
  4. Add remaining vegetables and sautee 2 minutes.
  5. Add flour and stir well to coat the veggies.
  6. Add bouillon cubes (if using) and water (or broth) and stir well.
  7. Add milk or cream and stir.
  8. Add seasonings and stir to combine.
  9. Lower heat to medium low and allow to simmer while the potatoes finish cooking. Taste for seasoning.
  10. Once the potatoes are cooked, remove from oven and carefully cut in half and scoop the hot potato insides into a bowl, reserving the potato skins
  11. Mash the potatoes and add Boursin™ cheese and ¾ cup of shredded marble cheese along with milk or cream and blend well.
  12. Line up the 12 remaining potato skin shells in the bottom of a 9 x 13” casserole dish.
  13. Using a ladle, carefully scoop chicken pot pie filling from the frying pan and fill each potato shell with about ¼ to ⅓ cup of the pot pie filling. Pour over any extra pot pie filling over the potato shells.
  14. Top each potato with the mashed cheese potato mixture.
  15. Finish by using reserved shredded marble cheese to top each of the potato mounds.
  16. Bake in oven at 425°F for about ten minutes or until cheese is slightly browned. Finish under the broiler if needed to brown the cheese.

Recipe Notes

*Boursin™ cheese can be substitued with ricotta cheese or more shredded marble cheese if desired.

**boullion cubes can be replaced with chicken broth if desired. When using broth, omit water and replace with same amount of broth instead.