Go Back
–+ servings
Chicken Pot Pie Stuffed Sweet Potatoes

Chicken Pot Pie Stuffed Sweet Potatoes for Cozy Comfort

Enjoy Chicken Pot Pie Stuffed Sweet Potatoes, a nourishing twist on a classic dish that combines savory chicken, colorful vegetables, and creamy filling in a sweet potato.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 stuffed potatoes
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 large Sweet Potatoes Look for firm potatoes without blemishes.
For the Filling
  • 2 cups Cooked Chicken Breast (Diced or Shredded) Substitute with turkey for a lighter option.
  • 1 cup Fat-Free Cottage Cheese Greek yogurt is a great tangy alternative.
  • 2 cups Frozen Mixed Vegetables (Corn, Peas, Carrots) Fresh vegetables can be used if preferred.
  • 1 cup Chicken Broth Opt for low-sodium broth.
  • 1 medium Onion (Diced) Swap with shallots for a sweeter taste.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a punchier taste.
  • 1 teaspoon Dried Thyme Italian seasoning makes a good substitute.
  • 1 tablespoon Olive Oil For sautéing the onion and vegetables.
  • Salt/Pepper to Taste Essential for seasoning.

Equipment

  • oven
  • skillet
  • Fork
  • knife
  • airtight container

Method
 

Preparation Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Carefully pierce each sweet potato several times with a fork and place them directly on the oven rack. Roast for 45-55 minutes, or until they are soft to the touch.
  3. Heat about 1 tablespoon of olive oil over medium heat in a skillet. Add the diced onion and sauté for 4-5 minutes until they turn translucent.
  4. Add the frozen mixed vegetables. Stir for another 5 minutes until they're heated through.
  5. Add the cooked, diced chicken and pour in 1 cup of chicken broth. Sprinkle in the garlic powder, dried thyme, salt, and pepper. Simmer for 5-7 minutes until heated through and slightly thickened.
  6. Stir in the fat-free cottage cheese until creamy and well combined. Remove the sweet potatoes from the oven and cool slightly.
  7. Slice open each sweet potato lengthwise and fluff the insides with a fork. Spoon in the chicken mixture generously.
  8. Serve hot, garnished with fresh thyme or any preferred herbs.

Nutrition

Serving: 1stuffed potatoCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 400mgPotassium: 850mgFiber: 8gSugar: 5gVitamin A: 18000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!