Chicken Pot-Pie Potatoes
Active Time: 30 minutes / Cook Time: 45-60 minutes / Total Time: 50-65 minutes
Makes 2 servings
- 2 teaspoons coconut oil, melted
- 2 6-8 oz. baking potatoes (russet and Idaho are good bakers, and Yukon Gold will work)
- 1 tablespoon ghee, divided
- ¼ cup diced onion
- 1 large carrot, diced
- 1 celery stalk, diced
- ¾ teaspoon fine sea salt, divided
- ½ teaspoon freshly ground black pepper, divided, plus more to taste
- ½ teaspoon dried thyme, plus more to taste
- 2 large handfuls kale, chard, spinach, or a mix, very thinly sliced
- 6 oz. boneless, skinless chicken, cut into 1” pieces (use white, dark, or a mix, as desired)
- 1 cup chicken broth, divided
- 1 to 1 ½ tablespoons cornstarch or arrowroot
- ½ cup frozen green peas
- Preheat oven to 425°F. Scrub the potatoes well, dry them, and rub the coconut oil evenly all over the skins. Prick them all over with a fork, place on a baking sheet, and bake for 45 minutes to 1 hour, or until potatoes are tender.
- While the potatoes bake, heat ½ tablespoon of the ghee in a large skillet over medium heat. Add the onion, carrot, celery, and ¼ teaspoon each salt and pepper and cook, stirring often, until the vegetables begin to soften, 5-7 minutes.
- Add the greens and another ¼ teaspoon salt and cook, stirring often, until the greens are fully wilted and the other vegetables are tender, 4-6 minutes.
- Scoot the vegetables to one side and add the other ½ tablespoon ghee to the empty part of the skillet. Add the chopped chicken to the skillet, sprinkle with the remaining ¼ teaspoon each salt and pepper, and cook, stirring occasionally, until the chicken is cooked through, about 6 minutes.
- In a small measuring cup, combine ¼ cup of the broth with 1 tablespoon cornstarch.
- Add the remaining ¾ cup broth to the skillet and bring to a boil. Stir in the cornstarch mixture and return to the boil. Cook one minute, stirring often.
- Add the peas to the chicken mixture, lower the heat, and cook 2 minutes.
- Check the consistency of the sauce. If you’d like it thicker, combine the remaining ½ tablespoon cornstarch with 1 tablespoon water and stir into the chicken mixture. Return to a boil for 1 minute. Remove from the heat.
- Split the potatoes in half down the center and form a pocket to fill with the chicken mixture. Divide the filling evenly between the two potatoes (it will overflow them), sprinkle with parsley and additional black pepper, if desired, and serve one potato per person.