High Protein Chicken Pot Pie Stuffed Sweet Potatoes
High Protein Chicken Pot Pie Stuffed Sweet Potatoes combine baked sweet potatoes with creamy chicken, vegetables, and cottage cheese. This healthy comfort food is easy to make, meal-prep friendly, and packed with protein.
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.
- Place directly on the oven rack and bake for 45–55 minutes until fork tender.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add diced onion and cook for 3–4 minutes until softened.
- Stir in the frozen mixed vegetables and cook for another 5 minutes.
- Add the cooked chicken breast, chicken broth, garlic powder, dried thyme, salt, and pepper.
- Simmer for 5–7 minutes until everything is hot and well combined.
- Remove the skillet from the heat and stir in the blended cottage cheese until smooth and creamy.
- Carefully remove the baked sweet potatoes from the oven.
- Slice each potato down the center and gently fluff the inside with a fork.
- Spoon the creamy High Protein Chicken Pot Pie Stuffed Sweet Potatoes filling generously into each potato.
- Garnish with fresh thyme or parsley if desired and serve immediately.
Notes
- Leftover turkey works beautifully instead of chicken.
- Add a sprinkle of reduced-fat cheddar for extra richness.
- Serve with a crisp green salad or steamed broccoli.
- Fresh herbs brighten the finished dish.