Chicken pot pie is all well and good, but it can become a bit boring at times, can't it? The same old pie crust with the same old filling. It can be a bit too much, particularly for those families that thrive on mixing things up. The recipe that follows does just that. It takes perfectly baked potatoes, scoops out their flesh, and then stuffs it full of creamy and flavorful chicken pot pie filling.
To be honest, this recipe does take a bit more time. Because the potatoes have to be fully baked first, it adds about an hour to the total cook time. It is possible to microwave the potatoes, but the short second cook time doesn't really allow for that potato skin to become nice and crispy, and that's hard to achieve in the microwave too. However, this dish is so delicious that the little bit of extra time it takes is totally worth it once it hits the table!