Ingredients

The following ingredients have 6 Servings
  • 6 medium russet potatoes (cleaned and dried)
  • 3 Tablespoons butter
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup chopped onion
  • 2 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 3/4 cup milk
  • 1/2 cup frozen peas
  • 2 to 3 cups cooked (diced chicken)
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 400 degrees F. Rub potatoes with oil and then wrap in tin foil. Poke a few holes through the foil and into the potato. Bake potatoes for at least one hour or until tender.
  • When potatoes are done cooking remove from oven and let stand while you make the chicken pot pie sauce.
  • Melt butter in a large, non-stick skillet over medium heat. Add carrots, celery, onion, garlic, salt and pepper. Cook and stir until vegetables are crisp-tender (not mushy!) for about 5 minutes.
  • Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly add chicken broth and whisk to combine everything. Continue to add broth and milk while whisking to make mixture smooth and to get rid of any flour lumps.
  • Continue to cook and whisk mixture until creamy and smooth. Add peas and cooked diced chicken. Let simmer on low heat for 5 to 8 minutes or until heated through. Season with salt and pepper.
  • Serve over warm baked potatoes and enjoy!