Hearty Chicken Pot Pie Baked Potatoes: An Easy Dinner for Two (No Crust Required!)

Comfort food redefined! These Chicken Pot Pie Baked Potatoes for Two offer all the beloved flavors and textures of a classic pot pie, without the hassle of making a pie crust. Discover how to prepare perfectly baked potatoes using both oven and microwave methods, creating an incredibly satisfying and easy weeknight dinner for two.

The Allure of Tours and Culinary Discoveries

There’s a unique joy in truly understanding the origins of what we consume, much like my fascination with tours. Call it dorky, but whether it’s exploring a historic recording studio in Memphis or delving into the intricate process of how food is made, I thrive on learning. Perhaps it’s a deep-seated curiosity or simply an excuse to capture moments with my camera, free from the pressures of work. If you spot someone enthusiastically photographing every detail on a tour, chances are, that’s me. I perceive the world through a lens, making it hard to put my camera down when something captures my attention.

Unearthing the Magic of Idaho Potatoes

My passion for culinary discovery led me to an unforgettable experience with the Idaho Potato Commission. I was invited to witness the Idaho Potato Harvest, a monumental event that annually yields billions of pounds of potatoes – roughly one-third of all potatoes grown in the United States. This immersive journey offered a comprehensive understanding of a potato’s life cycle, from its humble beginnings in the rich Idaho soil to its arrival on our dinner tables. I even had the hands-on experience of digging some spuds myself, truly connecting with the source of this incredible staple.

As you might imagine, our trip was a potato lover’s dream! We indulged in every conceivable potato dish: creamy mashed potatoes, perfectly roasted wedges, classic baked potatoes, crispy fries, vibrant potato salads, fluffy potato rolls, and even surprisingly delicious potato chip cookies. You’d think after such an extensive potato feast, I’d be ready for a break. Yet, upon returning home, my craving for baked potatoes was as strong as ever. Their versatility and comforting nature make them an enduring favorite.

Baked potatoes are a culinary marvel because they serve as an ideal canvas for almost any topping, transforming a simple side into a complete meal. This makes them particularly excellent for dinner for two, as each potato can be easily customized to suit individual preferences, even for the pickiest of eaters. While butter and sour cream are my go-to for a side dish, I wanted to elevate the humble baked potato into a standalone main course, eliminating the need for any additional sides.

This desire sparked the idea for these Chicken Pot Pie Baked Potatoes for Two. The concept is simple yet brilliant: a rich, homemade pot pie filling brimming with tender chicken and mixed vegetables, generously spooned over a fluffy baked potato. To capture that quintessential pot pie essence without a pastry crust, I added a delightful breadcrumb topping, providing a much-needed crunchy texture that perfectly mimics a crispy pie crust.

From Field to Fork: The Idaho Potato Journey

Each year, an astounding 300,000 acres of prime land in Idaho are dedicated to growing potatoes. The sheer scale of the operation is breathtaking; a single truck can transport approximately 30,000 pounds of freshly dug potatoes to their next destination. Modern machinery has revolutionized the harvesting process, making it significantly faster and less labor-intensive. It’s truly a testament to technological advancement – I can scarcely imagine the effort required to dig all those potatoes by hand! On one farm, we had the opportunity to step inside a massive storage barn, which, though barely a quarter full, already housed a breathtaking mountain of potatoes. It was an awe-inspiring sight, highlighting the monumental task of bringing these beloved spuds to our tables.

Once harvested and loaded, the potatoes embark on the next phase of their journey, transported to various processing plants. Here, they undergo a meticulous process of cleaning, sorting, and packaging before reaching consumers. Each plant follows a similar, highly efficient protocol: potatoes are thoroughly cleaned, sorted precisely by size, and carefully prepared for packaging. Cutting-edge technology is employed to identify and remove any imperfections, ensuring that only the highest quality potatoes make it to your kitchen. These facilities also prioritize food waste reduction; any potato deemed unsuitable for packaging is typically repurposed as cattle feed, demonstrating a commendable commitment to sustainability.

An important food safety lesson I learned concerned green potatoes. The green hue on a potato is caused by overexposure to light. While these green spots are considered toxic due to the presence of solanine, you would need to consume an extremely large quantity – multiple pounds of green potatoes – to experience any adverse effects. For practical purposes, it’s perfectly safe to simply cut away and discard the green parts, enjoying the rest of the potato without concern.

Beyond the Russet: A World of Idaho Potato Varieties

While Idaho is globally renowned for its Russet Burbank potatoes – the very kind I chose for these delicious baked potatoes – the state also cultivates an impressive array of niche varieties. These include vibrant golds, earthy reds, delicate fingerlings, and many more, each offering unique textures and flavors that are perfect for different culinary applications. This diversity further solidifies Idaho’s reputation as a leader in potato production.

Mastering the Baked Potato: Oven vs. Microwave

Now that we’ve journeyed through the fascinating world of Idaho potatoes, let’s bring it back to the kitchen and talk about creating the perfect baked potato foundation for our chicken pot pie masterpiece. While I personally cherish the traditional oven-baked potato for its beautifully crispy skin and incredibly fluffy interior, I understand that time isn’t always a luxury. Baking a potato in the oven can take up to an hour, which isn’t always feasible for a busy weeknight. Growing up, I often relied on the microwave for a quicker baked potato, a method that is perfectly acceptable and yields delicious results!

The Classic Oven Method for Perfect Crispness

For those who have the time, the oven method is unparalleled. The dry heat of the oven not only cooks the potato evenly all the way through but also works magic on the skin, transforming it into a wonderfully crispy, savory shell. This contrasting texture between the crisp exterior and the soft, steamy interior is a hallmark of a truly great baked potato. Ensure you prick the potato all over with a fork before baking to allow steam to escape, preventing it from bursting and ensuring a fluffy inside.

Quick & Easy Microwave Baked Potatoes

When speed is of the essence, the microwave is your best friend. While it won’t give you the same crispy skin as the oven, it delivers a perfectly cooked, tender potato in a fraction of the time. This method is incredibly convenient for those impromptu cravings or when you need a hearty meal on the table in minutes. The key is to ensure even cooking by flipping the potato halfway through and using short bursts if it’s still firm in the center. Don’t forget the olive oil and salt for flavor, even in the microwave!

How To Make Baked Potatoes

Achieving a perfectly cooked baked potato is simple, whether you prefer the classic oven method or a quicker microwave approach.

Microwave Directions: Start by placing your chosen russet potatoes in a microwave-safe casserole dish. Using a fork, prick each potato several times to allow steam to escape. Lightly brush each potato with olive oil and sprinkle generously with salt. Microwave at full power for 5 minutes. Carefully flip the potatoes and microwave for an additional 3-5 minutes, or until they feel soft when squeezed. If the center still feels firm, continue microwaving in 1-minute increments until fully cooked through.

Oven Directions: Preheat your oven to 425°F (220°C). Arrange the potatoes on a baking sheet. Prick them thoroughly with a fork, then brush each with olive oil and sprinkle with salt. Bake uncovered for 45-60 minutes, or until they are easily pierced with a fork and tender throughout.

Crafting Your Chicken Pot Pie Baked Potato Filling

The heart of this dish lies in its incredibly rich and flavorful chicken pot pie filling. It’s designed to be deeply comforting, with a creamy sauce coating tender chicken and a medley of classic vegetables. This filling is not only delicious but also highly adaptable, allowing you to tailor it to your taste.

The Creamy Chicken and Vegetable Core

Our filling starts with succulent, boneless, skinless chicken breast, cut into bite-sized pieces and lightly seasoned. Cooked until golden and juicy, it forms the protein backbone. A classic roux, made with butter and flour, creates the luscious, thick base for our sauce, slowly whisked with chicken stock and whole milk until it reaches a velvety consistency. The medley of frozen vegetables – typically carrots, peas, corn, and green beans – adds color, nutrition, and that unmistakable pot pie sweetness. You can easily swap these for your favorite frozen vegetable blend or even finely diced fresh vegetables like celery and bell peppers.

The “No-Crust” Crunch: Breadcrumb Topping

To really bring home the “pot pie” experience without the pastry, our breadcrumb topping is essential. Panko breadcrumbs, known for their superior crispiness, are toasted in butter until golden brown, then seasoned with dried parsley and a touch of salt. This simple addition provides a delightful textural contrast, mimicking the flaky, buttery crust of a traditional pot pie and elevating the entire dish. It’s the perfect finishing touch that makes these baked potatoes truly special.

Looking for more comforting chicken pot pie recipes? I’ve explored this classic in many forms, including a traditional chicken pot pie for two, an innovative chicken pot pie pasta, a soul-warming chicken pot pie soup with cheddar biscuits, and a hearty chicken pot pie casserole.

Chicken Pot Pie Baked Potatoes

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

These Chicken Pot Pie Baked Potatoes For Two have the components of a pot pie without making a pie crust. Learn how to make baked potatoes in the oven and in the microwave for an easy weeknight dinner for two.

Ingredients

• 4 large russet potatoes
• 1 tablespoon olive oil plus more for brushing
• 1 boneless, skinless chicken breast, cut into 1-inch pieces and lightly salted
• 2 tablespoons unsalted butter
• 1/2 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 cup chicken stock or broth
• 1/2 cup whole milk
• 3/4 teaspoon salt plus more for seasoning
• 1 cup frozen vegetable medley (carrots, peas, corn, and green beans)
• 1/4 cup panko breadcrumbs
• 1/4 teaspoon dried parsley

Instructions

1. If baking potatoes in the oven: Preheat oven to 425F (220C). Place the potatoes on a baking sheet. Prick with the tines of a fork then brush each with oil and sprinkle with salt. Bake uncovered for 45-60 minutes or until fork tender.
2. If baking potatoes in the microwave: Place the potatoes in a microwave-safe casserole dish. Prick with the tines of a fork then brush each with oil and sprinkle with salt. Microwave at full power for 5 minutes. Flip and microwave for another 3-5 minutes or until soft. If the middle is still hard, microwave in additional 1-minute bursts until cooked through.
3. Meanwhile, in a large skillet over medium heat, heat the oil. Once hot add the chicken. Cook for 4 minutes then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.
4. Melt 1 tablespoon butter and stir up any meat drippings left in the pan. Add onion and a pinch of salt and cook until soft, about 5 minutes.
5. Stir in the flour to coat and make a roux (paste). Slowly whisk in the chicken broth and bring to a boil. Once boiling, cook until thickened, about 3-5 minutes.
6. Stir in the milk and 1/2 teaspoon salt and bring back to a boil. Add the vegetables and cooked chicken. Cook another 1-2 minutes or until hot.
7. While the filling is cooking: In a small skillet, melt the remaining 1 tablespoon butter. Add the breadcrumbs and cook until brown, about 5-8 minutes. Stir in parsley and remaining 1/4 teaspoon salt.
8. Cut each baked potato in half. Top with filling and breadcrumbs. Serve immediately and enjoy your hearty meal!

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Disclosure: This post is sponsored by Idaho Potato Commission. Thank you for supporting me and the companies I work with as sponsored posts help pay for website hosting and groceries.