Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe

Introduction

This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes recipe is a comforting, nutritious meal that combines tender roasted sweet potatoes with a creamy chicken and vegetable filling. Perfect for a wholesome weeknight dinner or meal prep, it’s both satisfying and easy to prepare.

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

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 frozen mixed vegetables to the skillet and sauté for about 5 minutes until tender. Then stir in the diced chicken breast, chicken broth, garlic powder, thyme, salt, and pepper. Simmer for 5-7 minutes, allowing flavors to meld.
4. Step 4: Remove the skillet from heat. Gently fold in the blended cottage cheese until the mixture is creamy and well combined.
5. Step 5: When sweet potatoes are done roasting, carefully take them out of the oven. Slice each potato lengthwise and gently fluff the insides with a fork to create space.
6. Step 6: Spoon generous amounts of the chicken and vegetable filling into each sweet potato, letting the filling overflow slightly.
7. Step 7: Serve warm, garnished with additional thyme or your favorite herbs if desired.

Tips & Variations

• Use cooked rotisserie chicken for a faster shortcut.
• Blend the cottage cheese until perfectly smooth to avoid lumps and achieve a creamy texture.
• Swap mixed vegetables with fresh seasonal veggies if preferred.
• For extra richness, stir in a small amount of grated cheese or Greek yogurt.

Storage

Store 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 keep the sweet potatoes from drying out, cover with foil if reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can omit the chicken and add extra vegetables or plant-based protein alternatives like tofu or lentils for a vegetarian version.

Can I prepare the filling ahead of time?

Absolutely! You can make the chicken and vegetable filling a day in advance and refrigerate it. Reheat gently before stuffing the roasted sweet potatoes.

Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe

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★★★★★

4.9 from 56 reviews

This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes recipe combines tender roasted sweet potatoes filled with a savory mixture of diced chicken, mixed vegetables, and a creamy cottage cheese sauce. It offers a nutritious, comforting meal that is rich in protein and flavor, perfect for a wholesome weeknight dinner.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 50 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 Tbsp 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 they are 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 the frozen mixed vegetables and cook for another 5 minutes until tender. Stir in diced chicken, chicken broth, garlic powder, dried thyme, salt, and pepper. Simmer the mixture for 5-7 minutes to let the flavors meld. Remove from heat and gently fold in the blended cottage cheese until creamy and well combined.
3. Stuff Sweet Potatoes: Remove the roasted sweet potatoes from the oven carefully. Slice each potato lengthwise down the center and fluff the insides lightly with a fork to create space for the filling. Spoon generous amounts of the chicken mixture into each sweet potato, allowing some filling to overflow.
4. Serve: Serve the stuffed sweet potatoes hot, optionally garnished with fresh thyme or your favorite herbs for added flavor.
5. Enjoy: This recipe yields 4 servings. Each serving is approximately 1 Weight Watchers point.

Notes

• For creamier filling, ensure the cottage cheese is blended smoothly before mixing in.
• Use cooked chicken breast from leftovers or a rotisserie chicken for convenience.
• You can swap frozen vegetables for fresh seasonal veggies if preferred.
• Adjust seasoning with salt and pepper to your taste.
• Optional garnishes include fresh thyme, parsley, or chives for extra freshness.

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