Introduction

This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes recipe offers a comforting twist on classic pot pie flavors while keeping the dish nutritious and packed with protein. Roasted sweet potatoes serve as a delicious edible bowl filled with a creamy chicken and vegetable mixture, perfect for a satisfying weeknight meal.

A stuffed baked sweet potato sitting on a white plate with a white marbled texture background, the sweet potato skin is brownish and slightly cracked, with the inside bright orange and carved out to hold the filling. The filling is a creamy mixture with visible chunks of cooked chicken, green peas, orange carrot pieces, and yellow corn, all mixed in a light creamy sauce. The top of the filling is slightly browned and sprinkled with chopped green herbs. The dish is garnished with extra chopped green herbs scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

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 tbsp olive oil
Salt and pepper to taste

Instructions

Step 1: 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.
Step 2: 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. Add the frozen mixed vegetables and cook for another 5 minutes until tender.
Step 3: Stir in the diced chicken breast, chicken broth, garlic powder, dried thyme, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to combine.
Step 4: Remove the skillet from heat and gently fold in the blended cottage cheese until the mixture is creamy and well combined.
Step 5: When the sweet potatoes are done roasting, carefully remove them from the oven. Slice each potato down the center and fluff the insides with a fork to create space for the filling.
Step 6: Spoon generous amounts of the creamy chicken filling into each sweet potato, letting the filling overflow slightly.
Step 7: Serve the stuffed sweet potatoes hot, optionally garnished with fresh thyme or your favorite herbs. Enjoy!

Tips & Variations

Try substituting Greek yogurt for cottage cheese to vary flavor and texture while keeping protein content high.
Add chopped mushrooms or celery to the vegetable mix for extra depth.
Use rotisserie chicken for quicker preparation.
For a dairy-free option, replace cottage cheese with a creamy plant-based alternative.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F for 15-20 minutes or microwave until heated through. Stir the filling before reheating if it has settled.

How to Serve

A baked sweet potato cut in half acts as the base layer with its rough brown skin and soft orange flesh inside. On top is a thick creamy mixture filled with chunks of white chicken, bright green peas, yellow corn, and orange carrot pieces, all coated in a pale sauce with a slightly browned top. Small green herb pieces are sprinkled over the filling and around the white plate beneath the potato. The dish is set on a white marbled surface with soft lighting highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can roast the sweet potatoes and make the filling ahead of time. Store them separately and assemble just before reheating and serving to keep the potatoes from becoming soggy.

What can I use if I don’t have cottage cheese?

Plain Greek yogurt or cream cheese can be good substitutes for cottage cheese to maintain creaminess and protein content, though the flavor and texture will vary slightly.

Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes recipe offers a comforting, nutritious twist on classic chicken pot pie by using roasted sweet potatoes as the vessel. Filled with tender chicken breast, sautéed mixed vegetables, and a creamy cottage cheese sauce, this meal is both rich in protein and bursting with flavor—perfect for a wholesome dinner that satisfies craving and nutrition alike.

Author: Lena
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Sweet Potatoes

4 Large Sweet Potatoes

Chicken Filling

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 Tbsp Olive Oil
Salt and Pepper to Taste

Instructions

Roast Sweet Potatoes: 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 the sweet potatoes are soft and tender when pierced with a fork.
Prepare Chicken Filling: While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the diced onions and sauté until translucent, approximately 3-4 minutes. Add the frozen mixed vegetables to the skillet and cook for an additional 5 minutes until tender. Stir in the cooked chicken breast, chicken broth, garlic powder, dried thyme, salt, and pepper. Simmer the mixture for 5-7 minutes to allow the flavors to meld together. Remove the skillet from heat and gently fold in the blended cottage cheese until the filling is creamy and evenly combined.
Stuff Sweet Potatoes: When the sweet potatoes have finished roasting, carefully remove them from the oven. Slice each sweet potato lengthwise down the center and use a fork to fluff the insides, creating space for the filling. Generously spoon the creamy chicken mixture into each sweet potato, allowing the filling to overflow slightly for a hearty presentation.
Serve: Serve the stuffed sweet potatoes hot, optionally garnished with fresh thyme or your favorite herbs for added aroma and flavor.
Enjoy: This recipe yields 4 servings, making it a perfect protein-packed meal for the family or meal prepping.

Notes

For a smoother texture, ensure the cottage cheese is blended until completely creamy before adding.
Feel free to substitute mixed vegetables with your favorites, such as green beans or mushrooms.
Leftover stuffed sweet potatoes can be reheated in the oven at 350°F for 15-20 minutes or microwaved until heated through.
Adjust seasoning with salt and pepper according to taste preferences.
This recipe is suitable for a low-fat diet due to the use of fat-free cottage cheese and lean chicken breast.

Keywords: chicken pot pie, stuffed sweet potatoes, high-protein dinner, healthy chicken recipes, cottage cheese sauce, low fat meals