Categories: Sides

Ingredients

• Basic Baked Potatoes (see recipe)
• 1 stick plus 1 tbsp. butter
• 1/2 cup flour
• 1 garlic clove, grated
• 1 1/2 cups chicken stock
• 1/2 cup whole milk
• 10 oz. frozen carrots and peas
• 1 cup shredded cooked chicken
• 1/2 cup panko
• 2 tbsp. chopped fresh parsley

Directions

1. In a saucepan, melt 1 stick butter over medium-high. Add the flour and cook, whisking constantly, until light golden, about 3 minutes. Add the garlic; cook, stirring constantly, until aromatic, about 1 minute. Whisk in the stock and milk; cook, stirring constantly, until thickened, about 2 minutes. Add the vegetables and chicken and cook until heated through, 4-5 minutes; season. In a skillet, melt the remaining 1 tbsp. butter over medium. Add the panko and cook, stirring often, until golden, about 2 minutes. Stir in the parsley; season. Top fluffed and seasoned baked potatoes with the chicken mixture, then the panko mixture.

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