Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe

Introduction

This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes recipe offers a comforting twist on classic pot pie fillings, packed inside naturally sweet and tender roasted sweet potatoes. It’s a nourishing, flavorful meal that’s easy to prepare and perfect for busy weeknights.

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 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 tablespoon 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. Then add mixed vegetables and cook for about 5 minutes until tender.
3. Step 3: Stir in diced chicken breast, chicken broth, garlic powder, dried thyme, salt, and pepper. Simmer for 5-7 minutes to let the flavors combine. Remove from heat and gently stir in the blended cottage cheese until the mixture is creamy and well combined.
4. Step 4: Once the sweet potatoes are done, 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.
5. Step 5: Spoon generous amounts of the chicken mixture into each sweet potato, allowing some filling to overflow. Serve hot, garnished with thyme or your favorite herbs if desired.

Tips & Variations

• For extra creaminess, add a little sour cream or Greek yogurt instead of or in addition to cottage cheese.
• Use leftover rotisserie chicken to save time.
• Try swapping the mixed vegetables for fresh seasonal veggies like broccoli or mushrooms.
• Add a sprinkle of shredded cheese on top and broil for 2-3 minutes for a golden crust.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid overcooking to keep the filling creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of cottage cheese?

Yes, Greek yogurt or sour cream work well as alternatives to cottage cheese, adding creaminess while keeping the protein content high.

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. Assemble and bake the sweet potatoes fresh when ready to serve for best texture.

Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe

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★★★★★

5 from 61 reviews

This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes recipe combines the comfort of a classic chicken pot pie with the nutritious sweetness of roasted sweet potatoes. Loaded with diced chicken breast, blended cottage cheese, and mixed vegetables in a creamy sauce, this dish delivers a satisfying, protein-packed meal that’s perfect for a wholesome lunch or dinner.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 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 (200°C). Pierce each sweet potato several times with a fork to allow steam to escape, then place them directly on the oven rack. Roast for 45 to 55 minutes, or until the potatoes are soft and tender when pierced with a fork.
2. Prepare the Filling: While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the diced onions and sauté until translucent, about 3 to 4 minutes. Add the frozen mixed vegetables and continue to sauté for another 5 minutes until they are tender. Stir in the diced chicken breast, chicken broth, garlic powder, dried thyme, salt, and pepper. Let the mixture simmer gently for 5 to 7 minutes to blend the flavors.
3. Add Cottage Cheese: Remove the skillet from heat. Gently stir in the blended fat-free cottage cheese until the filling becomes creamy and well combined, ensuring a rich texture for your pot pie filling.
4. Assemble Stuffed 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 with a fork to create space for the filling. Spoon generous portions of the creamy chicken mixture into each sweet potato, allowing the filling to overflow slightly for a hearty serving.
5. Serve: Serve the stuffed sweet potatoes hot, garnished with fresh thyme or your preferred herbs if desired. Enjoy your protein-packed comforting meal!

Notes

• Blending the cottage cheese smooth creates a creamy texture without added fat from cream or cheese sauces.
• You can use fresh vegetables instead of frozen if preferred, just adjust sautéing time accordingly.
• The recipe makes 4 generous servings, perfect for a filling lunch or dinner.
• To make it lower in carbs, reduce the amount of sweet potato or substitute with a lower-carb vegetable.
• This dish can be prepared ahead by roasting sweet potatoes in advance and reheating before assembling.

Keywords: Chicken pot pie, Stuffed sweet potatoes, High protein, Healthy comfort food, Low fat chicken recipe