Print

Creamy Chicken Pot Pie Stuffed Sweet Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful fusion of creamy chicken pot pie nestled inside baked sweet potatoes, offering comfort in every bite.

Ingredients

Scale
  • 2 large sweet potatoes
  • 1 pound boneless, skinless chicken breasts
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 cup chicken broth
  • 1 cup milk
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the sweet potatoes with a fork and bake them in the oven for about 45 minutes or until tender.
  3. Heat olive oil in a skillet over medium heat.
  4. Add the diced onion and minced garlic, and sauté until translucent.
  5. Add the chicken breasts and cook until no longer pink, about 6-7 minutes per side. Remove and shred the chicken.
  6. Stir in the flour in the same skillet and cook for 1 minute. Gradually whisk in the chicken broth and milk, and cook until the sauce thickens.
  7. Stir in the shredded chicken, mixed vegetables, salt, pepper, thyme, and rosemary.
  8. Cut the sweet potatoes open and fluff the insides with a fork once they are done.
  9. Spoon the chicken mixture into the sweet potatoes and serve hot.

Notes

Use fresh herbs for the best flavor and feel free to mix in your favorite vegetables.

Nutrition

Find it online: https://www.glutenfreez.com/chicken-pot-pie/