This makes 4 to 6 individual baked potato pot pies or 1 9 inch cake pan sized, top crust only one. Preheat the oven t00. 4oo Spray your pot pie pans with min stick spray if making the cake pan.
In a bowl whisk together the olive oil, sriracha, spur cream and pepper
Add chicken and marinate 10 to 30 minutes
Heat olive oil in a skillet and cook tenders just until cooked tgrough. Remove to a plate,
Add onion, celery, carrot,jalapeno, garlic and mushrooms, season with salt and pepper the th yme and rosemary. Cover and cook unti tender
Remove cover and add butter, melt then stir in flour cook stirring 2 minutes on low
Add chicken stock and bring to a simmer, cool 15 minutes at a low simmer stirringboften, add cream and lemon and cook 5 minutes or until desired thickness.
Remove from heat and add chicken, parsley and green onions
Make Potato Shells
Scoop out potato pulp carefully from potato leaving a sturdy shell. (use potato pulp for another use)
Heat oil in a pot deep enough to cover potato to 350. Fry 1 to 2 at a time until crisp and golden. Drain on a rack, season with.salt, pepper and romano cheese. I also fry the tops to serve on the side, they are crispy and delicious!
Fill hot potato shells with hot pot pie and serve, garnished with green onions, parsley and cherry tomatoes
