Chicken Pot Pie Baked Potato


  • 4 Idaho® potatoes
  • olive oil, for brushing
  • salt, to taste
  • 1 tablespoon vegetable oil
  • 1 boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons butter, divided
  • ½ cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ cup milk
  • 1/4 teaspoon salt
  • 1 cup frozen vegetable medley (carrots, peas, corn, and green beans)
  • ¼ cup Panko breadcrumbs
  • ¼ teaspoon dried parsley


  1. Preheat oven to 425° F. Place potatoes on a baking sheet. Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork. Bake for 45-60 minutes or until fork tender.
  2. Meanwhile, in a large skillet over medium heat, heat the vegetable oil. Add the chicken. Cook for 4 minutes then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.
  3. Add 1 tablespoon butter to any meat drippings left in the skillet and melt. Add onion and cook until soft, about 5-8 minutes. Add the flour and stir to coat. Slowly whisk in the chicken broth. Bring to a boil and cook until thickened, about 3-5 minutes. Whisk in the milk and salt and bring back to a boil. Add the vegetable medley and cooked chicken. Cook another 1-2 minutes or until hot.
  4. In a small skillet, melt the remaining 1 tablespoon butter. Add the breadcrumbs and cook until brown, about 5-8 minutes. Stir in parsley.
  5. Cut each baked potato in half. Top with pot pie mixture and breadcrumbs. Serve immediately.
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Yield: 4 servings

Carla Cardello
Food Blogger
Chocolate Moosey

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