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Chicken Pot Pie Baked Potatoes

Yield: 4 servings
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Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

  • 4 potatoes
  • 1 teaspoon butter
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (10.5 oz.) can of Healthy Request cream of chicken
  • 3/4 cup skim milk
  • 2 cups boneless, skinless chicken breast, cooked and shredded
  • 1/2 cup peas (I used frozen)
  • Salt and pepper, to taste

Instructions

For the baked potatoes:

  • Clean and dry the potatoes. Pierce holes in the potatoes with a fork then spray with olive oil. Season with salt and pepper.

To air fry:

  • Place the potatoes in the air fryer basket. Cook at 400 degrees for 35-40 minutes.

In the oven:

  • Preheat oven to 400 degrees F. Place the potatoes on a baking sheet and bake 40-45 minutes.

For the pot pie filling:

  • Melt the butter in a saucepan. Add the carrots, celery, and onion, and cook for 5 minutes. Stir in the minced onion and cook for 1 minute.
  • Pour in the HR cream of chicken soup and skim milk. Mix together then add in the chicken and peas. Season with salt and pepper.
  • Cook over medium heat until it starts to simmer, then reduce heat to low stirring occasionally.
  • Once the potatoes have cooled to the touch, add each one to a plate and cut it in half. Top with the chicken pot pie mixture and serve.