Chicken Pot Pie Potato Skins Recipe -

Chicken Pot Pie Potato Skins Recipe

Chicken Pot Pie Potato Skins combine the comfort of a classic chicken pot pie with the beloved potato skin appetizer. This innovative dish features crispy potato skins filled with a

creamy chicken and vegetable mixture, topped with melted cheese. It’s a perfect dish for gatherings or a comforting family meal.


  1. 8 medium russet potatoes
  2. 1 tablespoon vegetable oil
  3. 1 medium yellow onion, finely diced
  4. 1 cup carrots, sliced into 1/4-inch coins
  5. 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
  6. 3 medium cloves garlic, minced
  1. 1/4 cup all-purpose flour
  2. 1 cup 2% or skim milk
  3. 1/4 cup heavy whipping cream
  4. 1/2 cup frozen peas
  5. Salt and pepper to taste
  6. 1 cup shredded Monterey Jack cheese
  7. 2 tablespoons minced fresh parsley or chives


Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Wash and dry the potatoes.

Step 2: Pierce the potatoes with a fork, then rub them with vegetable oil. Place the potatoes on a baking sheet and bake for 50-60 minutes, or until tender. Let them cool slightly.

Step 3: While the potatoes are baking, heat a skillet over medium heat. Add the diced onion and carrots, cooking until softened.

Step 4: Add the cubed chicken to the skillet and cook until browned and cooked through.

Step 5: Stir in the minced garlic and cook for another minute.

Chicken Pot Pie Potato Skins

Step 6: Sprinkle the flour over the chicken and vegetables. Stir and cook for a couple of minutes.

Step 7: Gradually add the milk and heavy whipping cream, stirring constantly until the mixture thickens.

Step 8: Add the frozen peas to the mixture. Cook for another 2-3 minutes. Season with salt and pepper.

Step 9: Cut the cooled potatoes in half lengthwise. Scoop out the insides, leaving a small border of potato inside the skin.

Step 10: Place the potato skins back on the baking sheet. Fill each skin with the chicken and vegetable mixture.

Step 11: Sprinkle shredded Monterey Jack cheese over each filled potato skin.

Step 12: Return the potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 13: Garnish with minced parsley or chives before serving.

Serving Suggestions: Serve the Chicken Pot Pie Potato Skins hot as an appetizer or a main dish. They pair well with a side salad or steamed vegetables.


  1. For a lighter version, you can use low-fat cheese and milk.
  2. Customize the filling by adding different vegetables such as corn or bell peppers.
  3. The scooped-out potato can be used to make mashed potatoes or potato soup.

Prep Time: 20 minutes
Cooking Time: 70-75 minutes
Total Time: 90-95 minutes

Nutritional Information:

  • Calories: Approximately 300-350 per serving (2 halves).
  • Protein: Approximately 15-20 grams per serving.
  • Sodium: Approximately 200-300 mg per serving, depending on the amount of added salt.

Conclusion: Chicken Pot Pie Potato Skins are a creative and delicious twist on two classic dishes. They offer the heartiness of a chicken pot pie with the crispiness of potato skins, making them a unique and satisfying meal or snack. Whether you’re hosting a party or looking for a comforting dinner option, these potato skins are sure to delight your taste buds.

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