Chicken pot pie meets a loaded baked potato in this comfort-food, chicken potato chowder recipe.
Preparation Time
30 mins
Cooking Time
2 hr
Total Time
2 hr 30 mins
Calories
510 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
Step 3
Prick potatoes with a fork, then wrap each potato in aluminum foil.
Step 4
Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop flesh into a bowl and set aside. Discard skins.
Step 5
Heat 1 tablespoon oil in a large skillet over medium-low heat; cook and stir onion, carrots, and celery in hot oil until tender, 5 to 10 minutes. Remove vegetables to a plate and set aside.
Step 6
Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Remove chicken to a plate and set aside.
Step 7
Stir potatoes, onion mixture, chicken, chicken stock, broccoli, 7/8 of the Cheddar cheese, 1/2 of the bacon bits, and 1/2 of the green onions into sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
Step 8
Ladle soup into serving bowls and top with remaining bacon bits, Cheddar cheese, and green onions.
Ingredients
2 tablespoons all-purpose flour
1 cup sour cream
6 tablespoons butter
3 cups milk
1 cup chicken stock
1 onion, diced
1 cup diced carrots
2 stalks celery, diced
2 tablespoons olive oil, divided
½ cup bacon bits, divided
1 cup bite-size broccoli florets
1 teaspoon salt, plus more to taste
2 green onions, chopped, divided
2 ½ pounds russet potatoes
1 pound skinless, boneless chicken breast halves, cut into chunks
½ teaspoon ground black pepper, plus more to taste
