Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes | Healthy Comfort Food
Enjoy all the creamy comfort of chicken pot pie in a high-protein, healthy twist! These Chicken Pot Pie Stuffed Sweet Potatoes are perfect for meal prep or weeknight dinners.
Ingredients
- 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 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp dried thyme
- Salt and black pepper to taste
- Optional garnish: fresh thyme or parsley
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.