There’s something magical about twice-baked potatoes—they’re crispy on the outside, creamy on the inside, and endlessly customizable. But when you take that comforting, homey goodness and mash it up with the classic flavors of a chicken pot pie? Now that’s a game-changer. These Twice Baked Chicken Pot Pie Potatoes are everything you love about a rich, hearty pot pie, all packed into a perfectly baked potato shell. Trust me, one bite, and you’ll be hooked!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
Ultimate Comfort Food: It’s like your favorite chicken pot pie and baked potato had a delicious baby—warm, creamy, and oh-so-satisfying.
Easy & Budget-Friendly: Uses simple, everyday ingredients to create something truly special.
Great for Meal Prep: These store and reheat beautifully, making them perfect for busy weeknights.
Customizable: Play around with fillings—add bacon, swap in turkey, or make it vegetarian with extra veggies.
Crowd-Pleaser: Perfect for family dinners, game nights, or even as a hearty side dish.
Ingredients in Twice Baked Chicken Pot Pie Potatoes
Russet Potatoes: The perfect choice for baking—fluffy on the inside, crispy on the outside.
Cooked Chicken: Shredded or diced, it adds that classic pot pie heartiness.
Butter & Cream: The secret to a rich, velvety filling.
Chicken Broth: Adds depth and flavor to the creamy mixture.
Frozen Mixed Vegetables: A colorful medley of peas, carrots, corn, and green beans.
Cheese: Because everything’s better with a little melty goodness!
Seasonings: Salt, black pepper, garlic powder, and a touch of thyme bring everything together.
(Full ingredient list with measurements is in the recipe card below.)
How to Make Twice Baked Chicken Pot Pie Potatoes
Bake the Potatoes: Preheat your oven and bake the potatoes until they’re fork-tender. Let them cool slightly before handling.
Scoop & Mix: Cut the potatoes in half, scoop out the insides, and mix with butter, cream, broth, chicken, vegetables, and seasonings. Stir until smooth and creamy.
Stuff & Top: Spoon the filling back into the potato shells, top with shredded cheese, and bake again until golden and bubbly.
Serve & Enjoy: Let them cool slightly, then dig in!
How to Serve Twice Baked Chicken Pot Pie Potatoes
With a Side Salad: A crisp green salad balances the richness of the potatoes.
Paired with Soup: Serve with a warm bowl of tomato soup for the ultimate cozy meal.
As a Standalone Meal: These are hearty enough to enjoy on their own!
With Garlic Bread: Because extra carbs are always welcome.
Additional Tips
Make Ahead: Prep the filling in advance and stuff the potatoes just before baking.
Spice It Up: Add a pinch of smoked paprika or cayenne for a little kick.
Storage Tips: Store leftovers in an airtight container and reheat in the oven for best texture.
Freezing Option: Freeze unbaked stuffed potatoes, then bake straight from frozen when ready.
FAQ
Q1: Can I use sweet potatoes instead?
A1: Absolutely! The slightly sweet flavor pairs surprisingly well with the savory filling.
Q2: How do I store leftovers?
A2: Keep them in an airtight container in the fridge for up to 3 days.
Q3: Can I make these ahead of time?
A3: Yes! Assemble the potatoes, store them in the fridge, and bake when ready.
Q4: Can I freeze them?
A4: Yep! Just wrap each stuffed potato tightly in plastic wrap before freezing.
Q5: How do I reheat these?
A5: Reheat in the oven at 350°F until warmed through. The microwave works too but won’t keep the crispy texture.
Q6: Can I make this vegetarian?
A6: Of course! Swap the chicken for mushrooms or extra veggies, and use veggie broth.
Q7: What cheese works best?
A7: Cheddar is classic, but Gouda, Monterey Jack, or even Parmesan work great too.
Q8: Can I use rotisserie chicken?
A8: Yes! It’s a quick and flavorful shortcut.
Q9: What’s the best way to get crispy potato skins?
A9: Rub the potatoes with olive oil and salt before baking to get that perfect crisp.
Q10: Can I add bacon?
A10: Um, yes. Always yes.
Final Thoughts
These Twice Baked Chicken Pot Pie Potatoes are pure comfort in every bite—creamy, cheesy, loaded with hearty chicken and veggies, all wrapped up in a crispy potato shell. Whether you’re making them for a weeknight dinner, meal prep, or a cozy get-together, they’re guaranteed to be a hit. Give them a try, and let me know how much you love them!
Print
Twice Baked Chicken Pot Pie Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
These Twice Baked Chicken Pot Pie Potatoes combine creamy mashed potato filling, rotisserie chicken, veggies, and cheddar cheese for the ultimate comfort food. A savory twist on a classic pot pie, these baked potatoes are hearty, flavorful, and perfect for dinner.
Ingredients
- 4 medium russet potatoes (about 11 oz each), scrubbed
- 1 tbsp extra-virgin olive oil
- 1 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 2/3 cup heavy whipping cream
- 6 tbsp unsalted butter (3 oz)
- 2 tsp roasted chicken stock base (such as Better Than Bouillon)
- 1 1/2 cups shredded rotisserie chicken
- 1 1/2 cups frozen peas and carrots (thawed)
- 2 tbsp fresh parsley (plus more for garnish)
- 2 tsp fresh thyme, chopped
- 1 tsp grated garlic (about 3 cloves)
- 4 oz sharp cheddar cheese, shredded (about 1 cup), divided
Instructions
-
Preheat the Oven:
- Preheat oven to 400°F (200°C) with a rack in the center.
-
Prepare the Potatoes:
- Pierce each potato all over with a fork.
- Place on a foil-lined baking sheet.
- Rub potatoes with olive oil, then sprinkle with 1 tsp salt and ¼ tsp black pepper.
-
Bake the Potatoes:
- Bake for 1 hour, or until the skin is crispy and a fork slides easily into the center.
- Let cool for 10 minutes until safe to handle.
-
Scoop Out the Flesh:
- Cut each potato in half lengthwise.
- Scoop the inside into a large bowl, leaving a ⅛-inch border around the edges.
- Place potato skins cut side up on the baking sheet and set aside.
-
Prepare the Filling:
- To the potato flesh, add heavy cream and butter and mash until smooth.
- Stir in shredded chicken, carrots and peas, parsley, bouillon base, garlic, thyme, ¼ cup cheddar cheese, remaining salt, and black pepper.
-
Stuff the Potatoes:
- Divide the filling evenly into the potato skins (about ½ cup per potato).
- Sprinkle with remaining ¾ cup cheddar cheese.
-
Bake Again:
- Bake at 400°F (200°C) for 10 minutes, or until cheese is melted.
- Increase oven temperature to broil and cook for 3-5 minutes, until cheese is golden brown.
-
Serve:
- Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken for easy prep.
- Sharp cheddar or Gruyère can be used for extra flavor.
- For a lighter option, substitute Greek yogurt for heavy cream.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520 kcal
- Sugar: 5g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg