Directions
- 1Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2Rub the potatoes with olive oil and sprinkle with salt.
- 3Bake the potatoes for 1 hour.
- 4In a skillet over medium heat, add 1 tablespoon of butter and the diced onion. Cook for 3 minutes.
- 5Stir in the frozen mixed vegetables, diced pre-cooked chicken, dried thyme, garlic powder, and salt and pepper to taste.
- 6Cook for 1 minute, then add 2 tablespoons of gluten-free flour and mix well. Cook for 2 minutes.
- 7Pour in 1/3 cup of whole milk and 1/2 cup of low sodium bone broth.
- 8Bring to a simmer for 5 minutes, stirring frequently. Remove from heat and set aside.
- 9Remove the baked potatoes from the oven and carefully slice them in half.
- 10Scoop out the center of the potatoes, leaving a rim of potato and skin to help hold in the filling.
- 11In a bowl, mash the scooped-out potato centers with 1/4 cup of plain Greek yogurt, 2 tablespoons of butter, and salt and pepper.
- 12Stir in 1/4 cup of whole milk and 1/4 cup of shredded cheese until smooth and creamy.
- 13Fill the potato halves with the chicken pot pie filling.
- 14Add the mashed potatoes over the tops of each potato and sprinkle with extra cheese.
- 15Return to the oven for 10-15 minutes.
- 16Serve and enjoy!
Ingredients
- 2 Idaho potatoes
- olive oil
- to taste salt
- 1 tbsp butter
- 0.33 of an onion onion, diced
- 1 cup frozen mixed vegetables
- 8 oz pre-cooked chicken, diced
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- 2 tbsp gluten free flour
- 0.33 cup whole milk
- 0.5 cup low sodium bone broth
- to taste pepper
- 0.25 cup plain greek yogurt
- 2 tbsp butter
- 0.25 cup whole milk
- 0.25 cup shredded cheese
Equipment
baking sheetparchment paperskilletovenforkpotato masherbowl
Tips
- Optional to broil at the end for a few minutes (be careful not to burn!!).
- You will have extra chicken pot pie filling that you can serve on the side for more protein and veggies.
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