Stuffed Baked Potato Skin Chicken Pot Pie

Stuffed Potato Skin Chicken Pot Pies

Recipe created by Whitney Miller

2 tablespoons unsalted butter
1/2 cup diced celery
1/2 cup diced yellow onion
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken stock
3/4 cup whipping or heavy cream
1/4 cup parmesan cheese
3/4 teaspoon plus more fine sea salt
1/8 teaspoon cracked black pepper
1/8 teaspoon ground thyme
1 (10.8 ounce) bag frozen steamer mixed vegetables, cooked according to package directions
2 cups shredded rotisserie chicken breast
6 teaspoons olive oil
12 (#38) Baked Potato Skins
1 1/2 tablespoons melted unsalted butter
1 (17.3-ounce) package puff pastry sheets (2 sheets), thawed according to package directions

Preheat oven to 400 degrees F.

Melt the butter in a large sauté pan over medium heat. Add the celery and onion and cook until the vegetables are softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the flour and cook for a minute. Gradually pour in the stock, whisking constantly. Whisk in the cream until combined. Add the parmesan cheese, 3/4 teaspoon salt, pepper, and thyme. Stir until the cheese has melted and combined. Stir in the cooked vegetables and shredded chicken. Remove from the heat and allow to cool slightly.

Meanwhile, grease a baking sheet with 4 teaspoons olive oil.

Place the potato skins skin-side up on the greased baking sheet. Brush the skins with the remaining 2 teaspoons olive oil. Bake for 5 minutes.

Remove from the oven. Flip the potato skins over and brush with the melted butter and season each potato with a pinch of salt.

Spoon the vegetable and chicken mixture into the potato skins; evenly divide the mixture among the potatoes.

Cut the thawed sheets of puff pastry into twelve 3-inch squares. Place a square of the puff pastry on top of each stuffed potato skin.

Bake for 20 minutes. Add a piece of parchment paper the size of the baking sheet over the potpies. Bake another 10 minutes or until golden brown.

Serve the pot pies immediately.

Serves 6 (2 pot pies).