Chicken Pot Pie Roasted Potatoes

comfort food alert! those bird Pot Pie Baked Potatoes for 2 have the additives of a pot pie without creating a pie crust. discover ways to make baked potatoes in the oven and within the microwave for an easy weeknight dinner for two.

INGREDIENTS

• 2 tablespoons all-purpose flour
• Olive oil, for brushing
• 4 Idaho Potatoes
• 1 tablespoon vegetable oil
• Salt, to taste
• 2 tablespoons butter, divided
• 1 boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup milk
• 1/2 cup chopped onion
• 1 cup chicken broth
• 1/4 cup panko breadcrumbs
• 1/4 teaspoon salt
• 1 cup frozen vegetable medley (carrots, peas, corn, and green beans)
• 1/4 teaspoon dried parsley

commands

1. If baking potatoes in the oven: Preheat oven to 425F. vicinity the potatoes on a baking sheet. Prick with the tines of a fork then brush each with oil and sprinkle with salt. Bake exposed for 45-60 minutes or till fork smooth.
2. If baking potatoes inside the microwave: area the potatoes in a microwave-safe casserole dish. Prick with the tines of a fork then brush every with oil and sprinkle with salt. Microwave at complete electricity for 5 mins. flip and microwave for every other 3-five minutes or until soft. If the middle is still hard, microwave in extra 1 minute bursts until cooked through.
3. meanwhile, in a big skillet over medium warmth, heat the oil. as soon as hot add the fowl. cook dinner for 4 mins then turn and cook dinner till no longer crimson within the center, every other three-5 minutes. transfer the fowl 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 dinner till smooth, about 5 minutes.
5. Stir in the flour to coat and make a roux (paste). Slowly whisk in the chook broth and bring to a boil. as soon as boiling, prepare dinner till thickened, approximately 3-5 mins.
6. Stir within the milk and 1/2 teaspoon salt and bring again to a boil. add the vegetables and cooked fowl. cook dinner some other 1-2 mins 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, approximately five-eight minutes. Stir in parsley and last 1/four teaspoon salt.
8. reduce each baked potato in half of. top with filling and breadcrumbs.

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