This Chicken Pot Pie Twice Baked Potato is healthy comfort food at its finest! Whole30 compliant and perfect for fall!

Chicken Pot Pie Twice Baked Potato

  • Author: Kelsey


  • 3 russet potatoes
  • ¼ cup full fat Coconut milk
  • ¼ cup+ 1 tablespoon chicken stock
  • 2 cups chopped cooked chicken
  • ½ cup chopped Carrots
  • ½ cup chopped green beans
  • 1 ½ teaspoons fresh chopped thyme
  • ¾ teaspoon fresh chopped rosemary
  • Salt and pepper to taste
  • ½ teaspoon Onion powder


  • Preheat oven to 425 degrees.
  • Pierce the potatoes with a fork about 8 times and place in a microwave safe dish.  Microwave for 15-17 minutes, flipping halfway through or until a fork can easily be pierced through.
  • When the potatoes are cooked, slice in half length wise and let sit for a few minutes to cool down slightly.
  • Scoop out most of the potato out of the skin, leaving about ¼ inch of a potato layer. Tip – I used a melon baller to take out the potato and it worked wonders!
  • Place all of the potato insides in a large bowl and mash them with a fork or potato masher. Add in coconut milk and chicken stock and stir to combine.
  • Add in chicken, carrots, green beans, thyme, rosemary, and onion powder and stir to combine evenly.
  • Season the potato mixture with salt and pepper to taste. Scoop the mixture back into the potato skins evenly and place on a parchment paper lined baking sheet that has been sprayed with some oil.
  • Bake for 15 minutes to heated through.