Ingredients
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4 medium russet potatoes, scrubbed
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1 tbsp olive oil
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2 tbsp unsalted butter
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1/4 cup finely chopped onion
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1/4 cup finely chopped carrots
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1/4 cup finely chopped celery
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2 tbsp all-purpose flour
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1/2 tsp poultry seasoning
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1 cup low-sodium chicken broth
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1/2 cup whole milk
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2 cups shredded cooked chicken
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1 cup frozen peas
Steps
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.
2
When potatoes are close to being 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 chicken 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.
3
Stir the chicken and peas into sauce. Cook 3–4 min., until chicken and peas are warm. 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 pot pie sauce over potatoes.
