Chicken Pot Pie Baked Potato

• 3 tablespoons butter
• 1/2 cup small diced carrots
• 1/2 cup small diced celery
• 1/2 cup finely chopped onion
• 2 garlic cloves, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup flour
• 1 cup low-sodium chicken broth
• 1/2 cup milk
• 1/2 cup frozen peas
• 2-3 cups cooked, diced chicken
• Salt and pepper to taste
Potatoes and Toppings:
• 6 medium russet baking potatoes, scrubbed clean
• Cheddar cheese for topping, optional
• Cooked, crumbled bacon for topping, optional

DIRECTIONS

1. Preheat the oven to 400 degrees. 
2. Lightly rub the potatoes with olive oil and wrap each potato in tin foil. Pierce through the foil and skin of the potato with a fork a couple of times.
3. Bake the potatoes for an hour or until tender. 
4. Toward the end of baking time, make the sauce by melting the butter in a large, 12-inch nonstick skillet over medium heat. Add the carrots, celery, onion, garlic, salt and pepper and cook, stirring often, until the vegetables are crisp-tender (but not mushy), about 5-7 minutes. 
5. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1-2 minutes. The mixture will be crumbly. 
6. Slowly add 1/2 cup of the chicken broth whisking quickly until thick and combined (adding a little liquid at a time will help avoid lumps). Continue adding 1/2 cup of the broth and milk at a time until it has all been stirred into the skillet and the sauce is smooth and creamy.
7. Cook the mixture at a low simmer for 5-7 minutes, stirring often, until the vegetables are tender and the sauce is thickened. 
8. Stir in the peas and chicken and heat through. Season with salt and pepper to taste. 
9. Serve over baked potatoes with cheddar cheese and cooked bacon, if desired.