Chicken Potpie Baked Potatoes - Rachael Ray Every Day

Chicken Potpie Baked Potatoes

Piled so high you can barely see the spud, stuffed baked potatoes are the ultimate comfort food—no matter what comforts you.
Publish date:
chicken potpie baked potato
  • 4Servings



  • 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.