CHICKEN POT PIE BAKED POTATOES


PREP TIME 10 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 10 MIN. – SERVINGS 4


4 medium russet potatoes, scrubbed 1 tbsp olive oil 2 tbsp unsalted butter ¼ cup finely chopped onion ¼ cup finely chopped carrots ¼ cup finely chopped celery


2 tbsp all-purpose flour ½ tsp poultry seasoning 1 cup low-sodium chicken broth ½ cup whole milk 2 cups shredded cooked chicken 1 cup frozen peas, thawed


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STEP 1 Preheat oven to 425°F. Place the potatoes on a rimmed baking sheet. Rub all over with the oil. Season with salt and pepper. Bake 50–60 min., until potatoes are fork-tender. STEP 2 When potatoes are almost done, in a 12-inch skillet, melt the butter on medium-high. Add the onion, carrots, and celery. Season with salt and pepper. Cook 6–8 min., until all vegetables are tender. Sprinkle the flour and poultry seasoning over vegetables and cook 1 min. Whisk in the broth, then add the milk. Season with salt and pepper. Bring to a boil, then reduce heat to medium. Cook 5–7 min., until sauce is creamy and smooth. STEP 3 Stir the chicken and peas into sauce. Cook 3–4 min., until warmed. Season with salt and pepper. Cut slits in tops of potatoes. Carefully squeeze ends of potatoes inward to open them slightly. Season potatoes with salt and pepper. Spoon chicken mixture over potatoes.


PER SERVING: 417 CALORIES, 12G FAT, 5G SATURATED FAT, 70MG CHOLESTEROL, 154MG SODIUM, 49G CARBOHYDRATE, 5G FIBER, 5G SUGAR, 27G PROTEIN


Two comfort clasics come together in this easy meal


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