Chicken Pot Pie Twice Baked Potatoes

Baked potatoes filled with tender chicken, fresh veggies and seasonings recreate a traditional winter dish into a healthier version!

Potatoes. I love potatoes.

And stuffed with all kinds of yummy vegetables to make a great lunch, well, I’m there!

This recipe comes from that old favorite, chicken pot pie. But instead of a warm and bubbly bowl of that rich traditional dish, now you can have it as a fresh-vegetable inspired baked potato meal!

And this is the perfect lunch meal or dinner side that will warm you from the cold chill outside. And cold it has been lately!

But be sure to keep this recipe handy, as it is fabulous to make all year-round; take it from a potato lover!

Genius!

And these Chicken Pot Pie Twice Baked Potatoes are great if you are trying to eat a bit healthier.

If you are on a special meal plan, they just might work for you too as they contain no dairy or grains and are Whole30 compliant.

They come together easy; just bake the potatoes, prep your veggies, mix the potato flesh, veggies and seasonings together, bake again and voila – a deliciously healthy meal!

These are an absolute lunchtime dream for me as they’re:

Easy to make.

Healthy.

Taste good.

Satisfying.

CHICKEN POT PIE TWICE BAKED POTATOES

Servings: 8
Difficulty: easy
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By: Sheila | Sweet Baked Life

Ingredients:

4 large russet potatoes
1 tablespoon ghee (or butter)*
1/4 cup chicken stock*
1/4 cup full fat coconut milk (or heavy cream)*
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 cups cooked and chopped chicken
1 cup green beans, trimmed and cut into pieces
1 cup carrots, peeled and chopped
1 cup mushrooms, sliced
1/2 small onion, diced
salt & pepper to taste

Instructions:

Heat your oven to 400 degrees.
Prepare the potatoes for baking by piercing with a fork several times, then lightly rub with olive oil. Place the potatoes directly on the rack in your oven. Bake for 1 hour, or until fork tender.
Remove from the oven and let cool slightly. Then turn your oven down to 350 degrees.
When the potatoes are cool, slice in half. Scoop out the flesh and put into a large bowl, then put the potato skins on a cookie sheet or in a baking dish.
To the bowl of potato flesh add the ghee (or butter), chicken stock, coconut milk (or heavy cream), rosemary and thyme and mix with a spoon until well combined. Then add the chicken, green beans, carrots, mushrooms and onions and mix. Adjust seasoning to your taste.
Fill the potato skins with the mixture. Sprinkle with salt and pepper. Bake for 30 minutes and serve hot.

*Notes, for Whole30 use Ghee,Coconut Milk, and either homemade chicken stock or compliant store brands.