Creamy Chicken Pot Pie Stuffed Sweet Potatoes (High Protein!)

There is something magical about roasting potatoes on a crisp autumn evening. You have had a long day and want something warm. These Chicken Pot Pie Stuffed Sweet Potatoes are the perfect solution.

They deliver all the cozy flavors you crave right now. This recipe is a fresh take on a classic favorite. It is nutritious, filling, and so simple to make for your family.

Why This Recipe Is a Winner

This dish is a total winner for your healthy reset. You get the creamy taste of pot pie without the heavy crust. It uses Greek yogurt to keep things light and high in protein.

It is also a great choice for busy fall weeknights. The oven does most of the hard work for you. Your family will love the sweet and savory flavor combination.

Simple Method

Making this meal is incredibly easy and doable. You simply bake the potatoes until they are tender. While they roast, you stir the filling together on the stove. It is a fail-proof way to get dinner on the table.

Ingredients You’ll Need

This recipe uses simple pantry staples and fresh produce. Everything is easy to find at your local grocery store.

• 4 large sweet potatoes
• 2 cups cooked chicken breast, shredded
• 1 cup frozen peas and carrots blend
• 1/2 cup non-fat plain Greek yogurt
• 1/4 cup low-sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Step-by-Step

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Pierce sweet potatoes multiple times with a fork.
3. Bake for 45 to 50 minutes until tender throughout.
4. Combine chicken, vegetables, and broth in a skillet over medium heat.
5. Simmer for 5 minutes until vegetables are heated through.
6. Reduce heat to low and stir in Greek yogurt and seasonings.
7. Do not allow the yogurt to boil.
8. Slice potatoes lengthwise and fluff the interior with a fork.
9. Spoon the chicken mixture into each potato cavity.
10. Return to the oven for 5 minutes to heat through.
11. Garnish with fresh parsley and serve immediately.

Best Ways to Enjoy It

Serve these potatoes piping hot right out of the oven. They look beautiful on a large serving platter. You can pair them with a crisp green side salad.

Set the table and enjoy a satisfying family meal. These are also great for a healthy lunch the next day. Just pack them into containers for easy meal prep.

Storage & Reheating

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place them in a 350°F oven. Heat for about 10 minutes until warmed through. This keeps the potato skin nice and firm.

Recipe Tips

• Pierce the potatoes well so they do not burst.
• Use a rotisserie chicken to save extra time.
• Do not skip the dried thyme for that classic flavor.
• Avoid boiling the yogurt to prevent curdling.
• Choose potatoes that are similar in size for even cooking.
• Add a handful of fresh spinach for extra greens.
• Double the batch if you are feeding a larger group.

Ways to Switch It Up

• Swap chicken for shredded turkey after the holidays.
• Use dairy-free yogurt to make this recipe dairy-free.
• Add a sprinkle of parmesan cheese on top for richness.
• Swap the peas and carrots for green beans if preferred.

Common Questions

Can I make the filling ahead of time?

Yes, you can prepare the filling a day early. Store it in the fridge until you are ready. Just heat it gently before stuffing the potatoes.

How do I know when the potatoes are done?

The potatoes should feel very soft when squeezed. A fork should slide into the center with no resistance. This ensures a creamy texture inside.

I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!

— Lidia

Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Calories 420 kcal

Ingredients

  

• 4 large sweet potatoes
• 2 cups cooked chicken breast, shredded
• 1 cup frozen peas and carrots blend
• 1/2 cup non -fat plain Greek yogurt
• 1/4 cup low -sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sal t
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Pierce sweet potatoes multiple times with a fork and bake for 45 to 50 minutes until tender throughout.
• While potatoes bake, combine shredded chicken, frozen peas and carrots, and chicken broth in a medium skillet over medium heat.
• Simmer the mixture for approximately 5 minutes until vegetables are fully heated through and broth is slightly reduced.
• Reduce heat to low and stir in Greek yogurt, garlic powder, onion powder, dried thyme, salt, and pepper until the mixture is creamy and well combined; do not allow the yogurt to boil.
• Slice the baked sweet potatoes lengthwise and gently fluff the interior flesh with a fork.
• Spoon a generous portion of the chicken pot pie mixture into each sweet potato cavity.
• Return stuffed potatoes to the oven for an additional 5 minutes to ensure internal temperature consistency.
• Garnish with fresh parsley and serve immediately.