Recipes Side Dish Potato Twice Baked Potato Recipes Twice Baked Chicken Pot Pie Potatoes 4.5 (4) 4 Reviews 1 Photo It doesn't get more comforting than this. By Amanda Holstein Amanda Holstein Amanda Holstein has loved baking since the age of 6 and now works for the Dotdash Meredith team as a Test Kitchen Assistant. The one tool Amanda cannot live without would have to be a rubber spatula. She calls it "an absolute essential and such a versatile tool". Allrecipes' editorial guidelines Updated on September 23, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 1 Prep Time: 20 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 35 mins Servings: 4 (serving size: 2 halves) Jump to Nutrition Facts Jump to recipe Two beloved comfort foods come together in this Twice Baked Chicken Pot Pie Potato recipe. This mash-up delivers all the cozy flavors of a warm pot pie nestled inside a perfectly baked potato. One bite of the creamy mashed potatoes, paired with rotisserie chicken, a medley of peas and carrots, and melty cheddar cheese is sure to satisfy all of your comfort food cravings. “Perfect cross between a twice-baked potato and a chicken pot pie,” said recipe developer Amanda Holstein. "Creamy potatoes made with garlic and fresh herbs emulate a pot pie filling, while the cheddar cheese gives it that traditional baked potato flair." Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 (serving size: 2 halves) servings 4 Russet potatoes, scrubbed 1 tablespoon extra-virgin olive oil 1 3/4 teaspoons kosher salt, divided 1/2 teaspoon black pepper, divided 2/3 cup heavy whipping cream 6 tablespoons unsalted butter 2 teaspoons jarred roasted chicken stock base (such as Better Than Bouillon) 1 1/2 cups shredded rotisserie chicken 1 1/2 cups frozen carrots and peas (from 1 [16-ounces] package), thawed 2 tablespoons chopped fresh parsley, plus more for garnish 2 teaspoons chopped fresh thyme 1 teaspoon grated garlic 1 cup shredded sharp Cheddar cheese, divided Directions Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C) with a rack positioned in the center. Dotdash Meredith Food Studios Pierce potatoes all over with a fork and place on a large rimmed baking sheet lined with aluminum foil . Rub potatoes all over with olive and sprinkle evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Dotdash Meredith Food Studios Bake in preheated oven until skin is crispy, and a fork can easily be inserted into centers of potatoes, about 1 hour. Let cooked potatoes sit at room temperature until cool enough to handle, about 10 minutes; reserve baking sheet with foil. Dotdash Meredith Food Studios Microwave Method Place potatoes on a microwave-safe plate; microwave potatoes on HIGH, until a fork can easily be inserted into centers of potatoes, 10 to 12 minutes. Cut cooled potatoes in half lengthwise and scoop flesh into a large bowl, leaving about 1/8-inch border around the edges; place potato skins, cut side up on reserved baking sheet; set aside. Dotdash Meredith Food Studios Add heavy cream and butter to potatoes, mash until fully combined. Stir in chicken, carrots and peas, parsley, bouillon base, garlic, thyme, 1/4 cup of the Cheddar cheese, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper until evenly combined. Dotdash Meredith Food Studios Divide chicken mixture evenly between reserved potato skins (about 1/2 cup each) and sprinkle evenly with remaining 3/4 cup cheese. Dotdash Meredith Food Studios Bake at 400 degrees F (200 degrees C) until cheese is melted, about 10 minutes. Increase oven temperature to broil (do not remove baking from oven), and broil until cheese is browned, 3 to 5 minutes; garnish with additional parsley. Dotdash Meredith Food Studios Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 813 Calories 55g Fat 46g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 813 % Daily Value * Total Fat 55g 71% Saturated Fat 29g 143% Cholesterol 223mg 74% Sodium 1150mg 50% Total Carbohydrate 46g 17% Dietary Fiber 6g 22% Total Sugars 6g Protein 36g 73% Vitamin C 23mg 25% Calcium 300mg 23% Iron 3mg 19% Potassium 1373mg 29% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.