Description
Chicken Pot Pie Stuffed Sweet Potatoes: Cozy Comfort with a Smart Twist. A lighter, gluten-free take on classic chicken pot pie flavors.
Ingredients
Scale
- 4 medium sweet potatoes
- Olive oil
- Salt
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 2 tablespoons flour (or gluten-free flour)
- 1 cup milk or half-and-half
- 1/2 cup chicken broth
- 1/2 teaspoon thyme
- Salt and pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with a little olive oil and salt, and bake for 45–50 minutes until soft.
- Make the Filling: In a skillet, melt butter over medium heat. Add onions and carrots, cooking until softened. Stir in flour and cook for 1 minute. Slowly add milk and broth, whisking to form a creamy sauce.
- Add Chicken & Peas: Stir in shredded chicken, peas, thyme, salt, and pepper. Simmer for a few minutes until thickened.
- Stuff the Potatoes: Slice sweet potatoes open and fluff the insides with a fork. Spoon the creamy chicken mixture over each one.
- Serve Warm: Garnish with parsley or cracked pepper if desired.
Notes
- Great for meal prep or weeknight dinners.
- Feel free to adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Chicken Pot Pie Stuffed, Sweet Potatoes, Comfort Food