Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Serve: Serve the stuffed sweet potatoes hot, garnished with additional thyme or your favorite fresh herbs if desired.
- 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
