Comfort food meets healthy, high-protein satisfaction in this cozy, crave-worthy recipe. If you’ve ever wished you could enjoy the creamy richness of chicken pot pie without the heavy crust or guilt, this version brings it home, literally.

We’re talking about creamy chicken filling, tender vegetables, and golden roasted sweet potatoes acting as your edible “pie crust.” It’s nostalgic comfort with a modern twist, perfect for weeknights, meal prep, or whenever life needs a little warmth on a plate.

Ingredients for Chicken Pot Pie Sweet Potatoes

4 large sweet potatoes
4 cups cooked chicken breast, diced or shredded
2 cups fat-free cottage cheese (blended until smooth)
2 cups frozen mixed vegetables (peas, carrots, corn)
¾ cup low-sodium chicken broth
1 medium onion, diced
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon dried thyme
Salt and black pepper to taste
Optional garnish: fresh thyme or parsley

Step-by-Step Instructions

Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Pierce each sweet potato with a fork several times and place directly on the oven rack. Roast for 45–55 minutes, until soft and tender when poked with a fork.
Prepare the Filling:
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes, until fragrant and translucent.
Add mixed vegetables and cook another 5 minutes, stirring occasionally.
Add Chicken and Seasonings:
Stir in the diced chicken, chicken broth, garlic powder, thyme, salt, and pepper. Simmer gently for 5–7 minutes so the flavors come together and the mixture slightly thickens.
Make It Creamy:
Remove from heat, stir in the blended cottage cheese, and mix until creamy and smooth. The filling should be thick enough to spoon easily but not dry.
Assemble and Serve:
Slice each roasted sweet potato down the center lengthwise and gently fluff the interior with a fork. Spoon the creamy chicken filling into each potato, letting it overflow slightly for that cozy, rustic look.
Garnish with a sprinkle of fresh thyme or herbs. Serve warm.

Tips for Perfect Chicken Pot Pie Filling

For extra creaminess: Add a tablespoon of Greek yogurt or a splash of milk to the filling.
Avoid watery filling: Simmer uncovered for a few minutes longer if the mixture looks too loose.
Uniform baking: Choose sweet potatoes that are roughly the same size so they cook evenly.
Meal prep magic: Bake the sweet potatoes ahead of time and store them in the fridge for up to 4 days — just reheat and stuff when ready to eat.

Substitutions & Creative Variations

Buffalo Style: Add buffalo sauce and top with blue cheese crumbles for a spicy twist.
Mediterranean: Stir in chopped spinach and crumbled feta cheese.
Mexican-Inspired: Add black beans, salsa, cumin, and a sprinkle of chili powder.
Dairy-Free: Replace cottage cheese with blended silken tofu or a cashew cream.
Turkey Swap: Substitute cooked ground turkey or leftover roast turkey — works beautifully post-holidays.

Meal Prep & Storage Tips

To Refrigerate: Store stuffed sweet potatoes in airtight containers for up to 4 days.
To Freeze: Cool completely, wrap individually in foil, and freeze for up to 2 months.
To Reheat: Warm in the oven at 350°F for 20 minutes, or microwave for 2–3 minutes until heated through.

Frequently Asked Questions (FAQ)

Can I use other vegetables besides peas and carrots?

Absolutely. Broccoli, green beans, mushrooms, or even chopped spinach work well. Use what you have — this recipe is wonderfully forgiving.

What’s the best way to blend cottage cheese?

Use a blender or food processor for 30–45 seconds until smooth and creamy. It creates that rich “sauce” texture without added cream or butter.

Can I make this ahead of time?

Yes! Bake the sweet potatoes and prepare the filling separately. Assemble just before serving for the best texture.

How many WW Points per serving?

Each stuffed sweet potato equals 1 WW Point (using fat-free cottage cheese and lean chicken).

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	400 kcal
Carbohydrates	45 g
Protein	28 g
Fat	12 g
Saturated Fat	3 g
Cholesterol	65 mg
Sodium	420 mg
Potassium	950 mg
Fiber	8 g
Sugar	9 g

Serving Suggestions

Pair these stuffed sweet potatoes with:

A crisp green salad with lemon vinaigrette
Roasted Brussels sprouts or asparagus
A light apple cider or sparkling water with mint for balance

Want a cozy winter twist? Add a sprinkle of cheddar and broil for 2 minutes for a lightly melted top.

There’s something beautifully nostalgic about chicken pot pie, but this high-protein, sweet potato version lets you enjoy all that creamy comfort without the heavy crust or calorie overload.

It’s quick, family-friendly, and loaded with flavor that feels indulgent but fuels your body right. Whether you’re meal prepping for the week or just craving comfort on a Tuesday night, these Creamy Chicken Pot Pie Stuffed Sweet Potatoes hit that perfect middle ground between cozy and clean.

If you make it, drop a comment or share your version on Pinterest — I’d love to see how you twist it your way.