Description
A healthy and comforting twist on classic chicken pot pie, featuring tender sweet potatoes filled with a creamy chicken and vegetable mixture.
Ingredients
Scale
- 2 large sweet potatoes
- 1 pound cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for about 45-60 minutes until they’re tender and fluffy.
- Heat olive oil in a pan over medium heat. Add the flour and stir to create a roux.
- Whisk in the chicken broth and milk, bringing the mixture to a gentle simmer.
- Stir in the shredded chicken, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Cook until heated through.
- Cut the baked sweet potatoes in half lengthwise and scoop out a bit of the flesh.
- Fill the sweet potatoes with the chicken and vegetable mixture.
- Garnish with fresh parsley and serve warm.
Notes
You can prep the filling ahead of time and store it in the fridge. Substitute chicken with turkey or black beans for variations.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 370
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg