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Baked sweet potatoes overflowing with creamy chicken and vegetable pot pie filling.

Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.