Twice-Baked Chicken Pot Pie Potatoes with Crispy Ba

Name: Twice-Baked Chicken Pot Pie Potatoes with Crispy Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Russet Potatoes; 2 Tablespoons Olive Oil; 1/2 cups Celery, Chopped; 2 whole Carrots, Medium, Chopped; 1/2 whole Yellow Onion, Chopped; 1 Tablespoon Fresh Thyme; 3 Tablespoons Unsalted Butter; 3 Tablespoons All-purpose Flour; 1 cup Whole Milk; 2 cups Rotisserie Chicken, Chopped; Salt And Pepper, to taste; 1- 1/2 cup Shredded Mozzarella Cheese; 1/2 cups Cooked Chopped Bacon

Servings: persons

4 whole Russet Potatoes
2 Tablespoons Olive Oil
1/2 cups Celery, Chopped
2 whole Carrots, Medium, Chopped
1/2 whole Yellow Onion, Chopped
1 Tablespoon Fresh Thyme
3 Tablespoons Unsalted Butter
3 Tablespoons All-purpose Flour
1 cup Whole Milk
2 cups Rotisserie Chicken, Chopped
Salt And Pepper, to taste
1- 1/2 cup Shredded Mozzarella Cheese
1/2 cups Cooked Chopped Bacon

1
Preheat oven to 400 F. Spray a baking sheet with non-stick cooking spray.
2
Take a fork and poke a couple of holes around each potato.
3
Place the potatoes on the baking sheet.
4
Drizzle the tops of the potatoes with half of the oil and some salt and pepper.
5
Bake for about 50 minutes or until softened.
6
Remove from oven to cool.
7
Meanwhile, in a medium skillet preheated to medium-high heat, add the remaining olive oil, celery, carrots, onion, thyme, and a dash of salt and pepper Saute veggies until softened, about 7 minutes.
8
Turn the heat back to medium, add butter into the skillet and allow it to melt.
9
Sprinkle the flour over the veggies and stir to combine.
10
Next, pour the milk over the veggies and continue to stir creating a thickened sauce.
11
This should take about 2 to 3 minutes.
12
Remove skillet from heat, stir in chicken, 1/3 of the mozzarella and another dash of salt and pepper.
13
Once the potatoes have cooled, slice the tops open lengthwise and scoop out some of the potato flesh so there is space for the filling.
14
Pour some of the chicken pot pie mixture into each baked potato.
15
Top the potatoes with the remaining mozzarella.
16
Place baking sheet back in the oven for five minutes or until the cheese has melted.
17
Remove from oven, garnish with bacon, and serve immediately!

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Russet Potatoes, 2 Tablespoons Olive Oil, 1/2 cups Celery, Chopped, 2 whole Carrots, Medium, Chopped, and more.

Yes, Twice-Baked Chicken Pot Pie Potatoes with Crispy Bacon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Twice-Baked Chicken Pot Pie Potatoes with Crispy Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions