Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes

This easy Chicken Pot Pie Stuffed Sweet Potatoes recipe combines savory chicken, creamy cottage cheese, and nutritious vegetables in baked sweet potatoes. It’s a high-protein, healthier alternative to traditional chicken pot pie, perfect for weeknight dinners. Enjoy a delicious Chicken Pot Pie with Sweet Potato Crust or Chicken Pot Pie Twice Baked Potatoes tonight!

Course Main Course

Cuisine American

Keyword healthy comfort foods, high protein, weeknight dinners

Prep Time 10

Cook Time 55

Servings

Calories 400kcal

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 Tsp Garlic Powder
1/2 Tsp Dried Thyme
1 Tbl Olive Oil
Salt/Pepper to Taste

Instructions

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.
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). Next, add mixed vegetables and sauté for about 5 minutes, until tender. Add diced chicken breast, chicken broth, garlic powder, thyme, salt, and pepper. Stir well and simmer for 5-7 minutes, letting flavors combine. Remove the skillet from heat, and gently stir in the blended cottage cheese until creamy and well combined.
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 your stuffed sweet potatoes hot, garnished with thyme or other favorite herbs as desired.
This makes 4 servings. Each serving on WW is 1 WW Point. Enjoy!

Nutrition