Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe
Introduction
This creamy high-protein chicken pot pie stuffed sweet potatoes recipe combines the comforting flavors of a classic pot pie with the natural sweetness of roasted sweet potatoes. It’s a hearty, nutritious meal that’s perfect for a satisfying weeknight dinner.
Ingredients
- 4 large sweet potatoes
- 4 cups cooked chicken breast, diced or shredded
- 2 cups fat free cottage cheese, blended smooth
- 2 cups frozen mixed vegetables (corn, peas, carrots)
- 3/4 cup chicken broth
- 1 medium onion, diced
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 400°F. Pierce each sweet potato several times with a fork and place them directly on the oven rack. Roast for 45-55 minutes, until soft and tender when poked with a fork.
- Step 2: While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes. Add the frozen mixed vegetables and cook for another 5 minutes until tender.
- Step 3: Stir in diced chicken, chicken broth, garlic powder, dried thyme, salt, and pepper. Simmer for 5-7 minutes to let the flavors meld together. Remove from heat and gently fold in the blended cottage cheese until the mixture is creamy and well combined.
- Step 4: When the sweet potatoes are done roasting, carefully remove them from the oven. Slice each potato lengthwise down the center and fluff the insides with a fork to make room for the filling.
- Step 5: Spoon generous amounts of the chicken filling into each sweet potato, allowing some filling to overflow. Serve hot, garnished with extra thyme or your favorite fresh herbs if desired.
Tips & Variations
- For a richer flavor, swap the fat free cottage cheese with regular or ricotta cheese.
- Use leftover rotisserie chicken to save time without sacrificing flavor.
- Add a pinch of smoked paprika or cayenne pepper to the filling for a subtle smoky or spicy kick.
- Try substituting the mixed vegetables with fresh veggies like broccoli or green beans depending on your preference.
Storage
Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To prevent sogginess, it’s best to reheat at a moderate temperature and avoid overcooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling ahead of time?
Yes, you can make the chicken and vegetable filling in advance and refrigerate it for up to 2 days. Reheat gently before stuffing the sweet potatoes.
Can I use frozen cooked chicken instead of fresh?
Absolutely. Just make sure to thaw and drain any excess liquid from the frozen chicken before adding it to the skillet.
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Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes recipe offers a nutritious and comforting meal packed with tender roasted sweet potatoes filled with a savory chicken pot pie mixture made creamy with blended cottage cheese. It’s a delicious, high-protein dish perfect for a wholesome lunch or dinner that combines the heartiness of classic pot pie flavors with the natural sweetness of roasted sweet potatoes.
Ingredients
Sweet Potatoes
- 4 Large Sweet Potatoes
Chicken Pot Pie Filling
- 4 Cups Cooked Chicken Breast, Diced or Shredded
- 2 Cups Fat Free Cottage Cheese (Blended Smooth)
- 2 Cups Frozen Mixed Vegetables (Corn, Peas, Carrots)
- 3/4 Cup Chicken Broth
- 1 Medium Onion, Diced
- 1 Tsp Garlic Powder
- 1/2 Tsp Dried Thyme
- 1 Tbl Olive Oil
- Salt and Pepper to Taste
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F. Pierce each sweet potato several times with a fork to allow steam to escape during cooking. Place the potatoes directly on the oven rack and roast them for 45-55 minutes, until they are soft and tender when pierced with a fork.
- Prepare Filling: While the sweet potatoes roast, heat the olive oil in a skillet over medium heat. Add the diced onions and sauté for about 3-4 minutes until they are translucent. Add the frozen mixed vegetables and continue cooking for approximately 5 minutes until the vegetables become tender.
- Add Chicken and Seasonings: Stir in the diced cooked chicken breast, chicken broth, garlic powder, dried thyme, salt, and pepper. Simmer this mixture for 5-7 minutes to allow the flavors to meld. Remove the skillet from heat and gently fold in the blended cottage cheese to create a creamy texture throughout the filling.
- Stuff Sweet Potatoes: After the sweet potatoes have finished roasting, carefully remove them from the oven. Slice each potato lengthwise down the center and fluff the insides gently with a fork to create enough space for the filling. Generously spoon the creamy chicken pot pie mixture into each sweet potato, letting some of the filling overflow for a hearty presentation.
- Serve: Serve the stuffed sweet potatoes hot. Garnish with fresh thyme or your favorite herbs if desired. Enjoy this comforting high-protein meal immediately.
Notes
- You can substitute mixed vegetables with fresh vegetables if preferred, adjusting cooking time accordingly.
- For a thicker filling, reduce chicken broth slightly or add a small amount of flour or cornstarch to the skillet before simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat stuffed sweet potatoes in the oven at 350°F until warmed through to maintain crispy skin.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken pot pie, stuffed sweet potatoes, high protein, creamy chicken filling, healthy dinner, roasted sweet potatoes, cottage cheese recipe
