Chicken Pot Pie Baked Potatoes

 This is such a FUN way to enjoy the traditional Chicken Pot Pie. It was a big hit with the family!

Original recipe found here.

Ingredients

• 6 medium russet potatoes baked (I always bake my potatoes at 400 degrees for about an hour. I like to rub them down in some canola oil and sprinkle some salt and pepper on them before wrapping them tightly in foil and baking)
• 3 Tbsp butter
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup flour
• 1 cup chicken broth
• 3/4 cup milk
• 1/2 cup frozen peas
• 2-3 cups cooked and diced chicken
• salt and pepper to taste

Instructions

• In large nonstick pan, melt butter over medium heat. Add carrots, celery, onion, garlic, salt and pepper. Cook and stir until the vegetables are crisp-tender (not mushy!) for about 5 minutes
• Sprinkle flour over veggies and stir constantly for 1 minute. Slowly add chicken broth and whisk to combine everything. Continue to add broth and milk while whisking, making sure it stays clump free.
• Continue to cook and whisk mixture until creamy and smooth. Add peas and cooked chicken. Let simmer on low heat until heated through, about 5-8 minutes. Season with salt and pepper to taste.
• Serve over warm baked potatoes!