Chicken Pot Pie Loaded Baked Potatoes

• timp total: 23 minutes

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Cook about five large potatoes in the oven.

About 15 minutes until your potatoes are done cooking start your chicken pot pie filling.

In a large skillet cook 3 thinly sliced chicken breasts. Season how you would like. Add a little oil and 2 tablespoons of butter to the pan and cook about 2-3 minutes per side. Then set aside. Med to high heat.

In the same skillet melt 3 tablespoons of butter. Once about melted add 1 diced yellow onion. Your heat should be at medium. Cook around 2 minutes.

Now add your 12 ounce bag of frozen peas and carrots. And any other veggies you might like. Cook for about three minutes until veggies are tender. Then a large spoonful of minced garlic.

Now add 3 tablespoons of flour. Mix until white clumps are gone. Just a minute or so.

Then add 1 cup of heavy cream and 1 cup of chicken broth. Keep stirring and bring to a simmer. Stir so nothing sticks. Season how you would like.

I then shredded around 3/4 cups of Colby Jack cheese and added that in. Stir until melted. (Not a cheese lover just don’t add it in)

Chop your chicken up and add that in as well. Mix.

Slice potatoes and add a little butter, then your chicken pot pie mixture and top with more shredded cheese.

Enjoy!!!