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Chicken Pot Pie Stuffed Sweet Potatoes loaded with creamy chicken filling on white plate

Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes

A healthier, high-protein twist on classic chicken pot pie featuring tender roasted sweet potatoes stuffed with creamy chicken and vegetables. Comfort food that is actually good for you.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large sweet potatoes about 8-10 ounces each
  • 4 cups cooked chicken breast diced or shredded
  • 2 cups fat-free cottage cheese blended until 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 or 1 1/2 tsp fresh thyme, chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Oven
  • Large skillet (12-inch)
  • Fork
  • Blender or food processor
  • Knife
  • Oven mitts

Method
 

  1. 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.
  2. 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.
  3. Add frozen mixed vegetables to the skillet and sauté for about 5 minutes, until tender and any ice has evaporated.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes or microwave for 2-3 minutes. Add a splash of chicken broth if the filling seems dry. The chicken filling can be prepared up to 2 days ahead and stored separately. These stuffed sweet potatoes freeze well for up to 2 months when wrapped individually in foil.