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

Scale

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