There is something magical about the smell of roasting vegetables on a crisp autumn evening. You are tired and you want a meal that feels like a hug. These chicken pot pie stuffed sweet potatoes are exactly what you need right now.
This recipe delivers all the comfort of a classic pie without the heavy crust. It is a fresh, nutrient-dense dinner that your whole family will love. You get the creamy, savory filling you crave in a vibrant, healthy package.
Why You’ll Love This Recipe
This recipe is a total game-changer for your healthy reset. It swaps the traditional pastry for a nutrient-dense, roasted sweet potato base. You get a high-protein meal that keeps everyone full and satisfied.
It is perfect for busy fall weeknights when you want something wholesome. The prep is minimal but the flavor is impressive. Your family will feel like they are eating a special gourmet treat.
Simple Method
Making this is surprisingly simple and very rewarding. You just roast the potatoes while you whip up the creamy filling. Using frozen veggies saves you so much valuable chopping time.
The sauce thickens quickly and stays silky smooth thanks to the Greek yogurt. Even if you are a beginner, you can master this dish easily. You will feel like a pro in your kitchen.
Simple Ingredients
Most of these items are likely already in your pantry or freezer. Fresh, simple ingredients make the best family meals.
- 4 large sweet potatoes
- 2 cups cooked chicken breast, shredded
- 1 cup frozen peas and carrots blend
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken bone broth
- 1/2 cup non-fat plain Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Step-by-Step
- Preheat oven to 400°F (200°C).
- Scrub sweet potatoes and pierce multiple times with a fork. Place on a baking sheet and roast for 45 to 50 minutes until tender.
- While potatoes roast, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent.
- Add minced garlic, frozen peas, and carrots. Cook for an additional 3 minutes.
- In a small bowl, whisk cornstarch into the cold chicken bone broth until no lumps remain.
- Pour the broth mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens.
- Reduce heat to low. Fold in the shredded chicken, thyme, rosemary, salt, and pepper.
- Remove skillet from heat and stir in the Greek yogurt until well incorporated and creamy.
- Slice the roasted sweet potatoes lengthwise and fluff the interior with a fork. Divide the chicken pot pie filling equally among the four potatoes and serve immediately.
Best Ways to Enjoy It
Serve these warm for a cozy night in. Add a simple side salad for a fresh, crunchy balance. This dish is also great for weekday lunches if you prep ahead.
Set the table, light a candle, and enjoy this with your family. It is a complete meal all on its own. Every bite is creamy, tender, and deeply satisfying.
Keep It Fresh
Store leftovers in an airtight container for up to four days. The flavors actually get better the next day. Reheat in a 350°F oven for 10 minutes to keep the skin perfectly crisp.
You can also use the microwave for a quick, healthy lunch. This recipe is very meal-prep friendly for busy schedules. Simply assemble the filling and potatoes right before you eat.
Recipe Tips
- Don’t skip piercing the potatoes with a fork to let steam escape.
- Use a rotisserie chicken to save extra time on busy nights.
- Whisk the cornstarch into cold broth to avoid any lumps.
- For a seasonal touch, add a handful of fresh chopped sage.
- Avoid overcooking the yogurt or it might curdle in the pan.
- Choose potatoes that are similar in size for even roasting.
- Double the batch of filling for easy meal prep later.
Ways to Switch It Up
- Swap carrots for zucchini for a fresh summer variation.
- Use leftover holiday turkey instead of chicken for a festive twist.
- Try a dairy-free Greek yogurt to keep it vegan-friendly.
- Add a pinch of red pepper flakes for a little heat.
FAQs
Can I make the filling ahead of time?
Yes, you can make the filling a day early. Store it in the fridge and reheat it gently on the stove. This makes holiday entertaining much easier for you.
How do I know when the potatoes are done?
The potatoes should feel soft when you squeeze them gently. A fork should slide into the center with no resistance at all. This usually takes about 50 minutes.
Will my picky eaters enjoy this?
Most kids love the natural sweetness of roasted sweet potatoes. The creamy chicken filling is very kid-approved and familiar. It is a great way to serve more vegetables.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
High Protein Chicken Pot Pie Stuffed Sweet Potatoes
Ingredients
- 4 large sweet potatoes
- 2 cups cooked chicken breast, shredded
- 1 cup frozen peas and carrots blend
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic , minced
- 1 cup low -sodium chicken bone broth
- 1/2 cup non -fat plain Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons cornstarc h
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Scrub sweet potatoes and pierce multiple times with a fork. Place on a baking sheet and roast for 45 to 50 minutes until tender.
- While potatoes roast, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent.
- Add minced garlic, frozen peas, and carrots. Cook for an additional 3 minutes.
- In a small bowl, whisk cornstarch into the cold chicken bone broth until no lumps remain.
- Pour the broth mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens.
- Reduce heat to low. Fold in the shredded chicken, thyme, rosemary, salt, and pepper.
- Remove skillet from heat and stir in the Greek yogurt until well incorporated and creamy.
- Slice the roasted sweet potatoes lengthwise and fluff the interior with a fork. Divide the chicken pot pie filling equally among the four potatoes and serve immediately.
