Chicken Pot Pie Stuffed Sweet Potatoes: Cozy Comfort Food Made Healthy
These Chicken Pot Pie Stuffed Sweet Potatoes transform a comfort food favorite into a healthy delight that satisfies both cravings and dietary goals.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hr 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Bake, Skillet
- Cuisine: American
Ingredients
- 4 medium sweet potatoes (can substitute with butternut squash)
- 2 cups cooked chicken breast (can substitute with ground turkey or shredded rotisserie chicken)
- 1 cup fat-free cottage cheese (Greek yogurt can be an alternative)
- 2 cups frozen mixed vegetables (or fresh veggies like spinach or green beans)
- 1 cup chicken broth (vegetarian option: vegetable broth)
- 1 medium diced onion (shallots can be a substitute)
- 1 teaspoon garlic powder (use fresh garlic for bolder taste)
- 1 teaspoon dried thyme (Italian seasoning or fresh thyme are alternatives)
- 1 tablespoon olive oil (canola oil or butter can work)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes multiple times with a fork and roast 45-55 minutes until tender.
- Heat olive oil in a large skillet over medium heat and sauté onion 3-4 minutes until translucent.
- Stir in frozen mixed vegetables, cooking 5 minutes until heated through.
- Add cooked chicken, chicken broth, garlic powder, thyme, salt, and pepper. Simmer 5-7 minutes.
- Remove from heat and fold in cottage cheese until blended.
- Slice roasted sweet potatoes lengthwise and fluff insides with a fork.
- Scoop creamy chicken mixture into each sweet potato. Serve hot, garnished with fresh herbs.
Notes
- Can substitute sweet potatoes with butternut squash.
- Vegetables can be fresh instead of frozen.
- Use Greek yogurt instead of cottage cheese for a creamier texture.
- Serve immediately for best flavor and texture.