How can you go wrong with a tender baked potato loaded with a creamy pot pie filling? Pot Pie Potatoes are the ultimate healthy comfort food. Make these classic with chicken or leave it out for a vegetarian delight. Its easy, yummy, and good for you too.
I’m not a fan of crusts, unless its pizza crust that is. That is why tend to make crustless pies, like my Crustless Spinach Quiche. I simply find the crust unnecessary because…..
I just want all the filling!
So that is what I did when I wanted pot pie. I took all that creamy luscious filling, ditched the crust and poured it over a tender baked potato. It worked pretty darn well when I made Sweet Potatoes stuffed with Apple Pie filling.
And you know what? It worked for my pot pie craving as well.
Pot Pie potatoes are incredible!
If you haven’t noticed from my plethora of potato recipes on the blog they are one of my favorite foods. Unstuffed loaded potatoes, Super creamy mashed potatoes, Vegetarian Shepherds pie….what can I say I like my good old spuds! Where are my regular potato haters at? Don’t go and get your nickers all up in a twist, just use a sweet potato instead.
No matter what kind of spud you use, once its covered in a healthy pot pie sauce, oh my word you guys, this is a true triumph of comfort food.
The filling is rich, creamy and every bit as decadent as any original and (wait for it) only 363 calories for the entire one dish meal! You can make the filling with juicy chicken chunks or leave it out for a hearty meat free option.
The sauce comes together quickly but the potatoes bake for about an hour and the recipe calls for cooked chicken if you’re using it so plan in advance!
These are some of my eats from Sunday
Two Cinnamon Brown Sugar oatmeal squares that I am recipe testing. Along with that, I had some pomegranate seeds left over from making Roasted Brussel Sprout black rice salad.
The Cinnamon Brown sugar squares turned out really good so be on the lookout for that recipe in the future.
A mountain of Roasted brussels sprout salad leftover from picturing it for Mondays post. This salad certainly gets even better as leftovers! As you can see my meals consist of what I make for the blog. So when you see a recipe go up you can bet that I will be feasting on at least a few times that week.
Pot Pie Potatoes! Since it was a cold and rainy day that called for ULTIMATE comfort food, these were perfect.
My 1,238,782,787, Cookie Dough Brownie of the month (or at least it feels like that many) I can’t get enough of these glories things!
Speaking of not getting enough, let’s get to that recipe! If you didn’t put those potatoes in your oven before, go do that now so you can make these
Pot Pie Potatoes!
- 4 medium size baking potatoes (about 175 grams each)
- 8 ounces (1 cup) Broth or stock
- ½ teaspoon sage
- ¼ teaspoon salt
- pepper to taste
- 22 grams (3 tablespoon) flour
- 2 ounces fat-free cream cheese
- 1 cup frozen vegetable blend (I used peas and carrots)
- 1 Cup (9 ounces cooked weight) cooked chicken breast, diced (see vegetarian option in notes)
- 2 ounces smoked gouda, shredded (optional)
- preheat oven to 350 degrees. Scrub your potatoes, prick all over with a fork and bake in the oven for 40-60 minutes or until soft and tender when squeezed. Set aside
- While the potatoes cook make the filling:
- Whisk together the broth, sage, salt and pepper, and flour in a saucepan over medium heat. Continue cooking and whisking until thick and bubbly. Reduce heat to a simmer and add in the cream cheese, veggies and chicken if using. Stir until cream cheese is melted and everything is heated through. Remove from heat.
- Place your potatoes on a plate or in serving bowl and split them down the center. Squish the sides together to create a pocket and and evenly distribute the filling down the center of each. Top with cheese and serve hot.
Leave out the chicken and increase the veggies to 2 cups.
Nutrition for vegetarian potatoes are: 254 calories each 3.8fat, 45 carbs, 11 protein
Questions of the day
Do you like regular potatoes?
Or do you prefer sweet potatoes?
Are you a fan of pie crusts?