- Four 6- to 8-oz. potatoes
- Olive oil
- 1 stick plus 1 tbsp. butter
- 1/2 cup flour
- 1 clove garlic, grated
- 1 1/2 cups chicken stock
- 1/2 cup whole milk
- 10 oz. frozen carrots and peas
- 1 cup shredded cooked chicken
- 1/2 cup panko
- 2 tbsp. chopped fresh parsley
Potatoes: Pierce four 6- to 8-oz. potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425° until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season.
Topping: In a saucepan, melt 1 stick butter over medium-high. Add the flour and cook, whisking constantly, until light golden, about 3 minutes. Add the garlic; cook, stirring constantly, until aromatic, about 1 minute. Whisk in the stock and milk; cook, stirring constantly, until thickened, about 2 minutes. Add the vegetables and chicken and cook until heated through, 4 to 5 minutes; season. In a skillet, melt the remaining 1 tbsp. butter over medium. Add the panko and cook, stirring often, until golden, about 2 minutes. Stir in the parsley; season. Top fluffed and seasoned potatoes with the chicken mixture, then the panko mixture.