Prep time: 20 minutes

Cook time: 60-70 minutes

Materials:

• 6 large Russet potatoes
• 2-3 tbsp. olive oil
• 1 cup shredded chicken
• 1 onion
• 1 carrot
• 2 ribs celery
• 1 cup frozen peas
• 2 tbsp. unsalted butter
• 2 tbsp. flour
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 1/2 tsp thyme
• 1 tsp oregano
• 1 tsp parsley
• Salt and pepper to taste

Process:

1. Preheat the oven to 425 degrees F and line a baking sheet with some parchment paper.
2. Take a fork and carefully stab the potatoes all around.
3. Drizzle with olive oil and season with salt and pepper.
4. Bake for 55-60 minutes.
5. 20 minutes before the potatoes are ready start to make the pot pie filling.
6. In a skillet with high sides add in 2 tbsp. of unsalted butter. Keeping the heat on medium/high let the butter melt.
7. Add in the onion, carrot and celery and cook 4-5 minutes (stirring often) until veggies have softened.
8. Add in the flour and cook, stirring constantly for 1-2 minutes.
9. Add in the chicken stock and cook until stock has thickened.
10. Season with thyme, oregano, parsley and salt and pepper. Mix well to incorporate.
11. Add in the heavy cream and mix well.
12. Add in the shredded chicken along with your peas. Cook for a few minutes until the peas and chicken are warmed through and then set aside.
13. Once the potatoes are fully cooked through remove carefully from the oven. Carefully make a slit in the potatoes making sure not to cut all the way through the potatoes.
14. Open the potatoes slightly and top with your pot pie filling.
15. Plate and ENJOY!