Last week I was really in the mood for Chicken Potpie. But I was also in a hurry, and I didn’t have any pie crusts on hand. It’s not hard to make pie crust, but I didn’t have the time.
What I did have was a bag of baking potatoes that needed to be used. So I decided to bake the potatoes and then make a quick chicken and vegetable topping for them. The topping is a lot like chicken potpie filling.
The result was great and it only took a few minutes of hands on prep.
Instead of adding onions to the topping, I decided to add onion slices to a few of the potatoes (leaving the picky people’s potatoes plain).
This is easy to do. If you like onions, you really should try it. Just cut the potatoes most of the way through, using the knife to pry the halves apart a little bit. Stuff onion slices and pats of butter inside. Season with salt and pepper and wrap in foil. Bake the same way you do baked potatoes – 350 degrees for about 2 hours.
Here’s what you’ll need for the chicken and vegetable topping:
The topping part is so easy! I used veggies that cook in the microwave, but you can use any kind you like. I also used frozen rotisserie chicken. A quick thaw in the microwave is all it takes to have it recipe ready.
Creamy Chicken and Vegetable Topped Baked Potatoes
- 2-3 cups chopped cooked chicken
- 2 cups cooked mixed vegetables
- 1 1/3 cups milk
- 1 can cream of chicken soup
- 5-6 baking potatoes baked
- Place chicken and vegetables in a large pan.
- Stir milk and soup together and pour into pan.
- Cook over medium heat, stirring often until hot through.
- Top baked potatoes with chicken and vegetables.