Rating: 4.5 stars 4.6
46 Ratings
  • 5 star values: 33
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Chicken pot pie meets a loaded baked potato.

Recipe Summary

prep:
30 mins
cook:
2 hrs 10 mins
total:
2 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

510 calories; protein 28.5g; carbohydrates 36.4g; fat 28.3g; cholesterol 100.2mg; sodium 949.8mg. Full Nutrition
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