These Chicken Pot Pie Stuffed Sweet Potatoes deliver all the cozy comfort of classic pot pie with a healthy twist that actually keeps you full. Think tender roasted sweet potatoes loaded with creamy chicken filling that tastes indulgent but packs serious protein.
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Ingredients for Chicken Pot Pie Stuffed Sweet Potatoes
I always choose firm, evenly-sized sweet potatoes (about 8-10 ounces each) so they roast at the same rate and create perfect little vessels for the filling. The cottage cheese trick is honestly my secret weapon for that signature creamy pot pie texture without heavy cream.
- 4 large sweet potatoes
- 4 cups cooked chicken breast (diced or shredded) – I recommend using rotisserie chicken to save time, or try this method from our garlic herb chicken with mashed potatoes
- 2 cups fat-free cottage cheese (blended until smooth) – My preference is to blend it for a full minute so it’s completely silky
- 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 – In my experience, fresh thyme works beautifully too, about 1 1/2 tsp chopped
- 1 tbsp olive oil
- Salt and pepper to taste – I usually start with 1/2 tsp of each and adjust
Step-by-Step Instructions
I recommend having a large skillet (at least 12-inch) ready for the filling, and check your sweet potatoes around the 45-minute mark since oven temperatures vary.
Step 1: Preheat your oven to 400°F. Use a fork to pierce each sweet potato 6-8 times all over (this prevents them from bursting), then place them directly on the middle oven rack. Roast for 45-55 minutes until they feel soft when gently squeezed with an oven mitt and the skin looks slightly wrinkled. They should yield easily to light pressure.
Step 2: While the potatoes roast, heat olive oil in a large skillet over medium heat. Add the diced onions and cook for 3-4 minutes, stirring occasionally, until they turn translucent and smell fragrant. Toss in the frozen mixed vegetables and continue cooking for another 5 minutes until the vegetables are tender and any ice has completely evaporated. You’ll know they’re ready when they start to get a slight golden color on the edges.
Step 3: Add your cooked chicken, chicken broth, garlic powder, thyme, salt, and pepper to the skillet. Stir everything together and let it simmer for 5-7 minutes, allowing the flavors to blend and the liquid to reduce slightly. The mixture should look moist but not soupy. Remove from heat (this is important so the cottage cheese doesn’t curdle) and gently fold in the blended cottage cheese, stirring until the mixture becomes creamy and everything is well combined. If you love creamy chicken dishes, you’ll also enjoy our quick chicken pot pie pasta.
Step 4: Carefully remove the roasted sweet potatoes from the oven using oven mitts (they’ll be very hot). Slice each one lengthwise down the center, being careful of the steam. Use a fork to gently fluff and mash the insides slightly, creating a generous pocket for your filling. Spoon heaping portions of the chicken mixture into each potato, letting it overflow for that beautiful loaded look. Serve immediately while hot, garnished with extra thyme or fresh parsley if desired.
Perfect Pairings for Your Stuffed Sweet Potatoes
These loaded sweet potatoes are already a complete meal, but the right side dish elevates the entire dinner experience and adds variety to your plate.
Simple Green Salad: A crisp salad with mixed greens, cucumber, and a tangy vinaigrette cuts through the richness of the creamy filling and adds refreshing crunch that balances every bite. The acidity helps cleanse your palate between bites.
Roasted Brussels Sprouts: The caramelized, slightly bitter notes from roasted Brussels sprouts complement the sweet potato’s natural sweetness beautifully while adding extra fiber and nutrients. Try roasting them alongside the potatoes for easy timing.
Garlic Green Beans: Our chicken with mixed vegetable stir-fry inspired me to serve these with quickly sautéed green beans with garlic, which provide a light, fresh contrast that won’t weigh you down.
Crusty Whole Grain Bread: A slice of warm bread or these garlic bread rolls are perfect for soaking up any extra creamy filling, turning this into an even more satisfying comfort meal.
Autumn Wild Rice Soup: For cooler evenings, pair these with a small bowl of our autumn wild rice soup for a truly cozy dinner spread. The soup adds warmth and makes this feel like a special occasion meal.
Make-Ahead and Storage Tips
Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. The filling may absorb some moisture from the potatoes overnight, but they’ll still taste delicious. I use individual glass containers with lids for easy grab-and-go lunches.
For reheating, place them in a 350°F oven for about 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes on high power. The oven method keeps the sweet potato skin slightly crispy while the microwave is faster for busy nights. I recommend adding a splash of chicken broth to the filling before reheating if it seems dry. Pro tip: reheat uncovered in the microwave for the last 30 seconds to prevent sogginess.
You can prep the chicken filling up to 2 days ahead and store it separately from the potatoes in the fridge. Roast the sweet potatoes fresh when you’re ready to serve for the best texture. This recipe also freezes beautifully. Wrap cooled stuffed potatoes individually in aluminum foil, then place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use regular white potatoes instead of sweet potatoes?
Absolutely! Russet or Yukon gold potatoes work great and create a more traditional pot pie flavor. Just adjust cooking time to 50-60 minutes since they may take slightly longer to become fork-tender. The filling pairs wonderfully with either option.
What’s the best way to blend cottage cheese smooth?
Use a regular blender or food processor and blend for 45-60 seconds until completely smooth with no lumps visible. A high-powered blender like a Vitamix works fastest, but any blender gets the job done. You want it to look like thick cream.
Can I make this dairy-free?
Yes! Swap the cottage cheese for blended silken tofu or a cashew cream mixture. Use the same amount and blend until smooth for similar creamy texture. The flavor will be slightly different but still delicious and comforting.
Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F. Pierce each sweet potato 6-8 times with a fork and place them directly on the oven rack. Roast for 45-55 minutes, until soft and tender when gently squeezed.
- While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
- Add frozen mixed vegetables to the skillet and sauté for about 5 minutes, until tender and any ice has evaporated.
- Add diced chicken breast, chicken broth, garlic powder, thyme, salt, and pepper to the skillet. Stir well and simmer for 5-7 minutes, allowing flavors to combine and liquid to reduce slightly.
- Remove the skillet from heat and gently stir in the blended cottage cheese until creamy and well combined. Removing from heat prevents the cottage cheese from curdling.
- When sweet potatoes are finished roasting, carefully remove them from the oven. Slice each potato down the center and fluff the insides gently with a fork to create space for filling.
- Spoon generous amounts of the chicken filling into each potato, allowing the filling to overflow slightly. Serve hot, garnished with thyme or fresh herbs as desired.
Notes
