Pot Pie Loaded Potatoes
These Pot Pie Loaded Potatoes are sure to please even the pickiest of eaters! You can assemble the potatoes and toppings separately, then let everyone customize their own dish.
6 Serving(s)
Ingredients
- 6 medium russet potatoes
- 3 tbsp. unsalted butter
- 1 (12 oz.) bag freshly frozen peas and carrots
- 1 (12 oz.) bag freshly frozen corn
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 tsp. minced garlic
- 1 cup low-sodium chicken broth
- 3/4 cup 2% milk
- 1/4 cup flour
- 2 cups diced, cooked chicken breast
Instructions
- Wash and dry potatoes, then prick each twice with a fork and transfer to a plate. Microwave 5 minutes, turn over, and continue microwaving until soft, 3–5 minutes.
- Meanwhile, in a large skillet over medium heat, melt butter. Add peas and carrots, corn, onion and garlic; cook, stirring, until vegetables are fork-tender, about 5 minutes.
- In a small saucepan, stir in broth and milk until mixture is smooth. Sprinkle with flour; cook, stirring constantly, 1 minute. Reduce heat to low; simmer, stirring occasionally, until thickened like a gravy, 6–8 minutes.
- Serve potatoes, chicken, gravy and vegetables separately, or stir chicken and gravy into skillet with vegetables and serve over potatoes.
Short on time?
Using frozen veggies saves time and is easier on your budget. Just swap them in for fresh vegetables in any recipe.
Nutrition Facts
334 Calories Per ServingFat: 7gSaturated Fat: 5gCholesterol: 17mgSodium: 842mgCarbohydrates: 50gFiber: 4gSugars: 5gProtein: 18gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe