Chicken pot pie meets a loaded baked potato.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Prick potatoes with a fork and wrap each potato in aluminum foil.

  • Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.

  • Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.

  • Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.

  • Toss onion, carrots, and celery with enough olive oil to coat in a bowl.

  • Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.

  • Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.

  • Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.

  • Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Cook's Notes:

Soup will continue to thicken as it cools down. If you like your soup really thick, let it cool about 30 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

510 calories; 28.3 g total fat; 100 mg cholesterol; 950 mg sodium. 36.4 g carbohydrates; 28.5 g protein; Full Nutrition

Reviews (26)

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37 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/18/2017
Great flavor! It's a keeper. I used a half lb. of bacon sautéeing the veggies in the grease. I kept the skins on the potatoes and did the roux x3. Cheese x4 chicken stock 1 litre. More salt and pepper. Basically I made it bigger. We loved it! Thx for recipe Read More
(6)
Rating: 5 stars
11/24/2016
This recipe makes good soup. While I kept all ingredients basically the same I had already cooked potatoes and chicken on hand which allowed me to save some steps a lot of time and less washing up. I needed some extra potatoes but I just cut up some raw potatoes in very small dice and added it to the pot. At step #6 I put the oil in the pan (rather than mixing with the veggies first) and tossed the veggies until tender. At Step #8 I added the flour to the same pot to start the roux added the flour then the milk and cooked until thickened. Followed by steps 9 & 10. Probably next time I wouldn't bother with the bacon. It didn't seem to provide a huge amount of flavour. A very hearty soup. I enjoyed it very much. Read More
(5)
Rating: 5 stars
02/16/2017
Absolutely wonderful. Wasn't sure about baking the potatoes then adding them but very happy with the result. Will certainly be making this again. Read More
(2)
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Rating: 5 stars
02/15/2017
I loved this recipe but I did change one thing. Rather than using olive oil I used the bacon fat to sautee the chicken n veggies for extra flavor! And it came out awesome! Thanks for the recipe xoxo Read More
(2)
Rating: 5 stars
01/21/2016
1) I totally simplified this recipe and it turned out great. I cooked it all in one pot except for the roux. Diced the bacon/ fried it / added the chicken. When pink gone added the vegetables. I used hash browns in place of baked potatoes. I found the roux very thick so added more chicken stock. Delicious. 2) When reheating I added more stock and more broccoli. Read More
(2)
Rating: 4 stars
10/18/2018
I made this last night for my boys. It was very tasty. I started late so I put my slow cooker on high for an hour and the low for 4 and it was done. I think I would add more chicken maybe dark meet as the white meat gets so dry. This is a keeper. One thing I want is fast and easy and able to use things I have on hand. Read More
(2)
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Rating: 5 stars
12/01/2016
This was great. I used left over turkey instead of chicken and left over ham instead of bacon. Everything else was kept the same.. Read More
(1)
Rating: 5 stars
11/13/2015
Awesome soup Dude! added faux Velveeta to my roux and nixed the celery for garlic. also...used real bacon not bits. yum hum yum. Read More
(1)
Rating: 4 stars
10/17/2018
Great recipe! I omitted the bacon really not necessary and used a ready cooked chicken from the deli. Saved a lot of time. Otherwise this is a keeper. Do Not discard those potato skins! I've posted a recipe "Jalapeno Potato Skins" that were also a huge hit. Someday I will learn how to upload photos but everything I have made so far came out looking like the original photo. Read More
(1)