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Creamy Chicken Pot Pie Stuffed Sweet Potatoes

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A healthier twist on classic chicken pot pie, featuring creamy filling stuffed in tender sweet potatoes.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes thoroughly, then poke them with a fork. Roast for 45–50 minutes.
  3. Heat olive oil in a skillet and sauté fresh chopped veggies for about 5 minutes.
  4. Add shredded chicken, chicken broth, garlic powder, onion powder, salt, and pepper. Simmer for 5–7 minutes.
  5. Incorporate heavy cream and simmer for another 2–3 minutes.
  6. Slice sweet potatoes in half and scoop out some flesh. Mix it with the filling.
  7. Stuff the sweet potato halves with the creamy filling.
  8. Return to the oven for an additional 10 minutes.
  9. Garnish with fresh parsley and serve warm.

Notes

For a lighter recipe, substitute heavy cream with evaporated milk or coconut milk. Leftover filling can be stored for up to 3 days.

Nutrition

Keywords: chicken pot pie, sweet potatoes, comfort food, healthy recipes, family dinner

Find it online: https://sweetladle.com/meal-prep-creamy-chicken-pot-pie-sweet-potatoes/