Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe

Introduction

This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes recipe combines comforting flavors with a nutritious twist. Roasted sweet potatoes are filled with a creamy, savory chicken and vegetable mixture, making a satisfying meal perfect for any day of the week.

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 Tbl Olive Oil
• Salt and Pepper to Taste

Instructions

1. 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.
2. 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.
3. Step 3: Add the frozen mixed vegetables to the skillet and cook for about 5 minutes, until tender. Then, add the diced chicken breast, chicken broth, garlic powder, dried thyme, salt, and pepper. Stir well and simmer for 5-7 minutes to blend the flavors.
4. Step 4: Remove the skillet from heat and gently stir in the blended cottage cheese until the mixture is creamy and well combined.
5. Step 5: When the sweet potatoes are done roasting, carefully remove them from the oven. Slice each potato down the center and fluff the insides gently with a fork to create space for the filling.
6. Step 6: Spoon generous amounts of the creamy chicken mixture into each sweet potato, allowing some filling to overflow slightly.
7. Step 7: Serve the stuffed sweet potatoes hot, garnished with fresh thyme or your favorite herbs if desired.

Tips & Variations

• For extra flavor, try adding a splash of white wine or a tablespoon of Dijon mustard to the chicken mixture while simmering.
• You can swap frozen mixed vegetables for fresh ones or customize with your favorite veggies like broccoli or mushrooms.
• If you prefer a thicker filling, reduce the chicken broth slightly before stirring in the cottage cheese.
• Use shredded rotisserie chicken for convenience and time-saving.

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. For best texture, cover with foil when reheating in the oven to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cottage cheese instead of fat free?

Yes, regular cottage cheese will work and may add a slightly richer texture and flavor, though it will increase the calorie content.

Can I prepare the filling ahead of time?

Absolutely. You can make the chicken filling a day in advance and store it in the refrigerator. Reheat gently before stuffing the sweet potatoes.

Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe

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★★★★★

4.6 from 51 reviews

This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes recipe offers a comforting and nutritious twist on the classic pot pie by using roasted sweet potatoes as the base. Packed with diced chicken, sautéed mixed vegetables, and a creamy cottage cheese filling, this dish is flavorful, satisfying, and rich in protein, making it perfect for a wholesome family meal.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 Large Sweet Potatoes

Chicken 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

1. Roast Sweet Potatoes: 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.
2. Prepare Chicken Filling: 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 frozen mixed vegetables and continue to sauté for about 5 minutes until tender. Stir in diced chicken breast, chicken broth, garlic powder, dried thyme, salt, and pepper. Simmer the mixture for 5-7 minutes to allow the flavors to combine well. Remove the skillet from heat and gently fold in the blended cottage cheese until the filling is creamy and thoroughly combined.
3. Stuff Sweet Potatoes: Once the sweet potatoes are done roasting, carefully remove them from the oven. Slice each potato lengthwise down the center and fluff the insides gently with a fork to create room for the filling. Spoon generous portions of the creamy chicken mixture into each sweet potato, letting the filling overflow slightly for a hearty serving.
4. Serve: Serve the stuffed sweet potatoes hot, garnished with additional thyme or your favorite fresh herbs if desired.
5. Enjoy: This recipe yields 4 servings, each corresponding to 1 WW point, making it a nutritious and balanced meal option.

Notes

• Ensure sweet potatoes are fully roasted and tender for the best texture.
• Blending the cottage cheese smooth helps create a creamy filling without added fats.
• You can substitute vegetables as preferred, such as green beans or mushrooms.
• This recipe is easily doubled for larger families or meal prepping.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.

Keywords: chicken pot pie, stuffed sweet potatoes, high protein, healthy dinner, creamy chicken filling, low fat recipe