EASY Chicken Pot Pie Stuffed Sweet Potatoes
Healthy Chicken Pot Pie Stuffed Sweet Potatoes made with lean chicken, creamy cottage cheese, and vegetables. A high-protein comfort food dinner that's easy to prepare and perfect for meal prep.
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 corn, peas, carrots
- ¾ cup chicken broth
- 1 medium onion diced
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce each sweet potato several times with a fork and place directly on the oven rack.
- Roast for 45–55 minutes, or until the potatoes are fork-tender.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the mixed vegetables and cook for another 5 minutes.
- Add the cooked chicken, chicken broth, garlic powder, thyme, salt, and pepper.
- Simmer for 5–7 minutes until everything is heated through and the broth slightly reduces.
- Remove the skillet from the heat and gently stir in the blended cottage cheese until smooth and creamy.
- Slice each roasted sweet potato down the center and fluff the inside with a fork.
- Fill each potato generously with the creamy Chicken Pot Pie Stuffed Sweet Potatoes filling.
- Garnish with fresh thyme or parsley if desired and serve immediately.
Notes
- Substitute turkey breast for chicken if desired.
- Fresh vegetables may be used instead of frozen.
- Top with chopped parsley or fresh thyme for extra flavor.
- Serve with a fresh green salad or roasted broccoli for a complete meal.