Description
Chicken pot pie stuffed sweet potatoes brings together creamy chicken filling and roasted potato shells for a comforting meal that comes together in one dish. You get all the flavor of classic pot pie with the nutty sweetness of potatoes, making dinner satisfying and simple for your table.
Ingredients
Scale
Base ingredients:
- 2 large sweet potatoes
- 2 cups cooked chicken, shredded
Filling and sauce:
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1/2 cup cream
- 1/4 cup flour
- 1 tablespoon olive oil
Seasonings:
- 1 teaspoon thyme
- salt and pepper to taste
Instructions
- Set your oven to 400°F before you begin any prep work.
- Rinse 2 large sweet potatoes under cold water, then use a fork to poke several holes all over each one.
- Place the pierced potatoes directly on your oven rack and bake for 45 minutes at 400°F until a knife slides through the flesh easily.
- While the potatoes cook, heat 1 tablespoon of olive oil in a skillet over medium heat for about 1 minute.
- Add your 1 cup of mixed vegetables (peas, carrots, and corn) to the hot oil and cook for 5 minutes at medium heat, stirring occasionally.
- Sprinkle 1/4 cup of flour over the vegetables and stir constantly for 1 minute at medium heat to cook off the raw flour taste.
- Pour in 1 cup of chicken broth and 1/2 cup of cream, stirring continuously over medium heat for 2 to 3 minutes until the mixture thickens noticeably.
- Fold in 2 cups of shredded cooked chicken, 1 teaspoon of thyme, and a pinch each of salt and pepper to your filling, then remove from heat.
- Once the sweet potatoes are tender enough to handle, cut each one lengthwise and gently rake the insides with a fork to fluff the flesh without breaking through the skin.
- Divide the warm chicken mixture evenly between your 2 stuffed potatoes and serve immediately while everything is hot.
Notes
- Pierce your sweet potatoes deeply with a fork so steam escapes evenly and they bake through without dry spots on the outside.
- When you add the flour to your vegetables, stir constantly for that full minute to cook out the raw taste and create a smooth base for your sauce.
- Let your cream sauce simmer for a couple minutes after it thickens so the flavors meld together better than if you stuff the potatoes right away.
- For a vegetarian version, replace the chicken with crispy chickpeas or extra mushrooms and use vegetable broth instead of chicken broth to keep the same hearty feel.
- If your sweet potatoes are large, bake them a few extra minutes—they’re ready when a knife slides through the center with no resistance.
- Prep Time: 6 minutes
- Cook Time: 46 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 545 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 36 g
- Cholesterol: 70 mg