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A roasted sweet potato sliced open and filled with creamy chicken, peas, and carrots.

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 485 kcal

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.