Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
