Easy Chicken Pot Pie Stuffed Sweet Potatoes Recipe
Introduction
This Easy Chicken Pot Pie Stuffed Sweet Potatoes recipe combines the comfort of classic chicken pot pie with the natural sweetness of baked sweet potatoes. It’s a hearty, one-dish meal perfect for busy weeknights or cozy dinners.
Ingredients
- 4 medium sweet potatoes (washed and scrubbed)
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 cup chicken broth
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet and poke a few holes in each with a fork. Bake for 40–45 minutes or until tender.
- Step 2: While the sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add the frozen mixed vegetables and sauté for about 5 minutes until heated through.
- Step 3: Sprinkle the flour over the vegetables and stir to combine. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 3–5 minutes.
- Step 4: Stir in the cooked chicken, garlic powder, onion powder, dried thyme, salt, and pepper. Cook for another 2–3 minutes until everything is heated through.
- Step 5: When sweet potatoes are done, carefully slice them open lengthwise and fluff the insides with a fork. Spoon the chicken filling evenly into each sweet potato.
- Step 6: Garnish with fresh parsley if desired. Serve warm and enjoy.
Tips & Variations
- Use leftover rotisserie chicken or pre-cooked chicken to save time.
- Swap mixed vegetables for fresh seasonal veggies for added freshness.
- For a richer sauce, add a tablespoon of butter when preparing the filling.
- Try adding shredded cheese on top before serving for extra flavor.
Storage
Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The filling may thicken upon cooling; add a splash of milk when reheating if needed for creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling in advance?
Yes, you can make the chicken filling a day ahead and refrigerate it. Warm it up when ready to assemble the dish.
Can I use a different protein instead of chicken?
Absolutely. Cooked turkey, ham, or even cooked tofu can be used to customize this recipe to your preference.
PrintEasy Chicken Pot Pie Stuffed Sweet Potatoes Recipe
This Easy Chicken Pot Pie Stuffed Sweet Potatoes recipe combines the comforting flavors of classic chicken pot pie with the natural sweetness and nutrition of baked sweet potatoes. Tender sweet potatoes are baked to perfection, then loaded with a creamy chicken and vegetable filling made from scratch with simple pantry staples. It’s a hearty, wholesome one-dish meal that’s easy to prepare and perfect for a cozy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes (washed and scrubbed)
Chicken Filling
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 cup chicken broth
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Bake the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the washed and scrubbed sweet potatoes on a baking sheet. Poke a few holes in each sweet potato using a fork to allow steam to escape while baking. Bake them in the preheated oven for 40 to 45 minutes, or until they are tender when pierced with a fork.
- Prepare the Chicken Filling: While the sweet potatoes bake, heat the olive oil in a large skillet over medium heat. Add the frozen mixed vegetables and sauté for about 5 minutes until they are heated through. Sprinkle the flour over the vegetables and stir well to coat everything evenly. Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps. Cook the mixture for 3 to 5 minutes until it thickens to a creamy sauce consistency. Stir in the cooked chicken, garlic powder, onion powder, dried thyme, salt, and pepper. Continue cooking for another 2 to 3 minutes ensuring all ingredients are heated through and flavors meld.
- Assemble the Dish: Once the sweet potatoes are done baking and cool enough to handle, carefully slice each one lengthwise down the center. Use a fork to fluff the inside flesh gently, making space for the filling. Spoon the prepared chicken and vegetable filling generously into each opened sweet potato.
- Serve: Garnish the stuffed sweet potatoes with fresh parsley if desired for a pop of color and freshness. Serve immediately while warm for a comforting meal experience.
Notes
- You can substitute the chicken with turkey or use pre-cooked rotisserie chicken for convenience.
- For a dairy-free version, use plant-based milk such as almond or oat milk.
- The frozen vegetable mix can be customized to your preference or seasonal availability.
- To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer a thicker sauce, cook it a bit longer or add a bit more flour next time.
Keywords: chicken pot pie, stuffed sweet potatoes, easy dinner, one dish meal, baked sweet potatoes, comfort food, chicken recipe, healthy dinner
