Chicken Pot Pie Stuffed Baked Potatoes

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What do you get when you mix chicken pot pie with baked potato? The very best kind of comfort food! These Chicken Pot Pie Stuffed Baked Potatoes are loaded with chicken and vegetables in a rich, creamy gravy. No crust, no fuss. Just a warm and filling budget-friendly recipe that hits the spot every time.

A close up shot of a baked potato on a ceramic plate, stuffed with a creamy gravy with chicken and vegetables.

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Ingredients in Chicken Pot Pie Stuffed Baked Potatoes

An overhead shot of fresh food ingredients laid out to begin making homemade chicken pot pie and baked potatoes.

Ingredient Notes For Chicken Pot Pie Stuffed Baked Potatoes

Chicken: To make the chicken pot pie filling, you can use boneless skinless chicken breasts or chicken thighs. You can even use leftover shredded rotisserie chicken. (Click HERE to get FREE steak, chicken, or ground beef for a year)
Vegetables: Keeping it fairly traditional with onions, carrots, celery, and peas. But you can substitute any vegetables you prefer. From time to time, I also like to add diced bell peppers and diced mushrooms. Chopped broccoli, and cauliflower taste great in this pot pie filling. (Click HERE to get up to 40% off produce)
Dairy: To make this a gluten free chicken pot pie filling, I used heavy cream and sharp cheddar cheese to thicken the sauce. This makes the filling extra rich and silky too.
Seasonings and Garnishes: To give these chicken pot pie baked potatoes a little crust like touch, I like to top these with crispy toasted breadcrumbs. Then to finish the dish off, I garnish them with fresh thyme leaves.

How to make Chicken Pot Pie Filling

Step by step photo instructions for how to make the filling for a chicken pot pie filling.

Step By Step Instructions

STEP 1: While the potatoes are baking, In a large skillet, melt the butter over medium heat. Add the onion, celery, carrots, garlic, thyme, salt, and pepper. Sauté until the vegetables are tender, about 5 to 7 minutes.

STEP 2: Add the chicken and cook until fully cooked through, about 5 more minutes.

STEP 3: Stir in the heavy cream, chicken stock, and Dijon mustard. Bring to a boil, then reduce heat and let simmer for 5 to 7 minutes.

STEP 4: Stir in the cheese until melted, then simmer until the sauce thickens. Mix in the frozen peas and remove from heat.

How to Bake a Russet Potato

Step by step photograph instructions of how to bake a baked potato and how to toast bread crumbs.

STEP 5: Preheat oven to 425°F. Scrub and dry the russet potatoes. Prick them a few times with a fork, then rub with olive oil, salt, and pepper. Bake directly on the oven rack for 60 minutes, or until crispy on the outside and fluffy inside. Let cool slightly.

STEP 6: Slice each baked potato open and fluff the insides with a fork. Spoon the creamy chicken pot pie filling into each potato. Garnish with a sprinkle of toasted breadcrumbs and fresh thyme.

STEP 7: In a small skillet, melt the butter over medium heat. Add the panko breadcrumbs and toast until golden brown, stirring frequently. Remove from heat and set aside

Recipe Tips and Variations

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. I recommend refrigerating the gravy separate from the potatoes. Alternatively, you can freeze the leftovers for up to 3 months. These are my favorite meal prep containers.
Reheating: I like to reheat the baked potatoes in the air fryer or in the oven and the chicken pot pie gravy on the stovetop.
Make Ahead: If you want to make these ahead of time, I recommend storing and reheating the chicken pot filling and baked potatoes separately. The same goes is you are meal prepping these to store in the freezer. This is the vacuum sealer I use.
Money Saving Tips: To make this chicken pot pie recipe even more budget friendly, you can use chicken thighs. You could even used canned chicken, or rotisserie chicken. TIP: Most grocery stores will very steeply discount the rotisserie chicken at the end of the day. I like to buy multiple and freeze them for later. You can also save money by buying a frozen corn, pea, and carrot mix.

Three chicken pot pie stuffed baked potatoes ceramic plates, garnished with toasted breadcrumbs and fresh thyme.

Frequently Asked Questions

How do you make a baked potato?

Preheat oven to 425°F. Scrub and dry the russet potatoes. Prick them a few times with a fork, then rub with olive oil, salt, and pepper. Bake directly on the oven rack for 60 minutes, or until crispy on the outside and fluffy inside. Let cool slightly.

Can you make a baked potato in the microwave?

Wash and scrub the potatoes and then pie holes all over them with a fork. Place the potato on a microwave-safe plate and cook on high for 5 minutes. Flip, and cook on the other side for an additional 3 to 5 minutes?

How Do You Make a Baked Potato in the Air Fryer?

Wash and scrub the potatoes. Rub the potatoes with a light coat of olive oil, and season with salt and pepper. Cook at 400°F for 30 to40 minutes, flipping halfway, until the center is tender when pierced.

A chicken pot pie stuffed baked potato on a ceramic plate, garnished with toasted breadcrumbs and fresh thyme.

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