Description
These Chicken Pot Pie Stuffed Sweet Potatoes combine tender roasted sweet potatoes with a creamy chicken pot pie filling packed with peas, carrots, corn, and herbs. A cozy, satisfying weeknight dinner made with simple ingredients and no pie crust required.
Ingredients
Scale
- 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, and carrots)
- 3/4 cup chicken broth
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh thyme or parsley, optional for garnish
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F. Pierce each sweet potato several times with a fork and place directly on the oven rack. Roast for 45–55 minutes, or until very tender when pierced with a fork.
- Cook the onion: While the potatoes roast, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened and translucent.
- Add the vegetables: Stir in the frozen mixed vegetables and cook for about 5 minutes, until heated through and tender.
- Make the chicken filling: Add the cooked chicken, chicken broth, garlic powder, dried thyme, salt, and black pepper. Stir well and simmer for 5–7 minutes so the flavors can combine.
- Make it creamy: Remove the skillet from the heat. Gently stir in the blended cottage cheese until the chicken filling is smooth and creamy. Taste and adjust the seasonings as needed.
- Stuff the potatoes: Remove the sweet potatoes from the oven and carefully slice each one lengthwise through the center. Gently fluff the flesh with a fork, then spoon a generous amount of creamy chicken filling into each potato.
- Serve: Garnish with fresh thyme, parsley, or additional black pepper if desired. Serve hot.
Notes
- Blend the cottage cheese until completely smooth before adding it to the filling for the creamiest texture.
- Large sweet potatoes can vary considerably in size, so roasting time may vary.
- Leftover rotisserie or roasted chicken works well and can save preparation time.
- There’s no need to thaw the frozen vegetables before cooking.
- If the filling becomes too thick, add a splash of chicken broth.
- For meal prep, store the potatoes and chicken filling separately in airtight containers in the refrigerator, then reheat and assemble before serving.
- The original recipe is listed as 1 WW Point per serving. WW Points can vary depending on the current program and exact ingredients, so verify in the WW app if tracking points.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: ~545 kcal
- Sugar: ~14 g
- Sodium: ~620 mg
- Fat: ~8 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~58 g
- Fiber: ~8 g
- Protein: ~60 g
- Cholesterol: ~125 mg