Description
Easy Chicken Pot Pie Stuffed Sweet Potatoes Recipe
Ingredients
Scale
- 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
- 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.
- In a large skillet, heat the olive oil over medium heat. Add the frozen mixed vegetables and sauté for about 5 minutes until heated through.
- 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.
- Stir in the cooked chicken, garlic powder, onion powder, thyme, salt, and pepper. Cook for an additional 2–3 minutes until everything is heated through.
- Once the sweet potatoes are done baking, carefully slice them open lengthwise and fluff the insides with a fork. Spoon the chicken filling into each sweet potato.
- Garnish with fresh parsley if desired. Serve warm and enjoy.
Notes
- This recipe takes about 1 hour to prepare and cook.
- Feel free to customize the vegetables based on your preference.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg