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.
Ingredients:
- 8 medium russet potatoes
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 1 cup carrots, sliced into ¼-inch coins
- 1 lb boneless skinless chicken breasts, cut into ½-inch cubes
- 3 medium cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup 2% or skim milk
- ¼ cup heavy whipping cream
- ½ cup frozen peas
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons minced fresh parsley or chives
Instructions:
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.
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.
Tips:
- For a lighter version, you can use low-fat cheese and milk.
- Customize the filling by adding different vegetables such as corn or bell peppers.
- 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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