Chicken Pot Pie Baked Potatoes

Today really feels like fall, at least in this neck of the woods. So it's time for a fall-like meal, good comfort food that fills you up and warms you up. This meal is just the ticket. I started making this last spring, but it quickly got too hot to recommend that you add this meal to your list in May! However, these were such a big hit with my family that I think we ate them three weeks in a row. That's really unusual for us, but they are just that good.

We love to bake potatoes in the air fryer. If you have an air fryer and haven't used it for potatoes, now's your chance! They bake up beautifully with a crispy outside and tender inside. I put a light coating of olive oil and coarse salt on the potatoes, then air fry them for about 12-15 minutes per side at 400. The recipe below indicates baking the potatoes in the oven, so do whatever works best for you.

While the potatoes bake, you can make the sauce. It's really easy, and so delicious! We enjoyed these topped with a little cheese, but they are just as good without the cheese. You could also add a little bacon if you wanted to get crazy. 

Chicken and vegetables swimming in a yummy sauce is one of life's greatest gifts. Trust me.  

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.

Chicken Pot Pie Baked Potatoes

3 Tbsp. butter
1 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup flour
1 cup chicken broth
1/2 cup milk
1 cup frozen peas
2-3 cups cooked, chopped chicken
6 medium russet potatoes, scrubbed
Shredded cheddar cheese, for topping

Lightly rub the potatoes with olive oil and wrap each potato in tin foil. Pierce through the foil and skin of the potato with a fork a couple of times. Bake the potatoes at 400 for an hour or until tender.

Toward the end of baking time, make the sauce by melting the butter in a large skillet over medium heat. Add the carrots, celery, onion, garlic, salt and pepper and cook, stirring often, until the vegetables are crisp-tender, about 5-7 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1-2 minutes. 

Slowly add 1/2 cup of the chicken broth whisking quickly until thick and combined (adding a little liquid at a time will help avoid lumps). Continue adding 1/2 cup of the broth and milk at a time until it has all been stirred into the skillet and the sauce is smooth and creamy. 

Cook the mixture at a low simmer for 5-7 minutes, stirring often, until the vegetables are tender and the sauce is thickened. Stir in the peas and chicken and heat through. Season with salt and pepper to taste. 

Serve over baked potatoes with cheddar cheese, if desired. Serves 6.