Description
This hearty, protein-packed twist on classic chicken pot pie skips the crust and uses roasted sweet potatoes as the base. Juicy shredded chicken, creamy blended cottage cheese, and a medley of veggies come together in a savory, cozy filling. We’ve doubled the servings and added roasted garlic and fresh herbs for extra depth.
Ingredients
8 large sweet potatoes
8 cups cooked chicken breast, diced or shredded
4 cups fat-free cottage cheese (blended until smooth)
4 cups frozen mixed vegetables (corn, peas, carrots)
1 ½ cups low-sodium chicken broth
2 medium onions, diced
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon dried thyme
2 teaspoons chopped fresh rosemary (optional twist)
1 tablespoon roasted garlic or 3 cloves fresh garlic, minced
Salt and black pepper to taste
Instructions
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork. Roast for 45–55 minutes until fork-tender.
Prepare the Filling
While potatoes bake, heat olive oil in a large skillet over medium heat. Sauté onions until translucent. Add garlic, thyme, rosemary, and garlic powder. Cook 1–2 minutes more.
Add Chicken & Veggies
Stir in chicken, mixed vegetables, and chicken broth. Simmer for 5–7 minutes, allowing everything to heat through.
Creamy Cottage Blend
Blend cottage cheese until smooth, then stir into the filling until creamy and well combined. Season with salt and pepper to taste.
Assemble
Slice sweet potatoes open, fluff the insides slightly with a fork, and spoon the hot filling generously on top.
Serve Hot
Garnish with fresh herbs or a light sprinkle of parmesan or nutritional yeast (optional). Serve immediately.
- Prep Time: 10 min
- Cook Time: 55 minutes
- Category: Dinner
Nutrition
- Calories: 395
- Sugar: 9g
- Fat: 13g
- Carbohydrates: 34g
- Protein: 35g