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Chicken Pot Pie Sweet Potatoes

Name: Chicken Pot Pie Sweet Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 Large Sweet Potatoes; 4 Cups Cooked Chicken Breast, Diced or Shredded; 2 Cups Fat Free Cottage Cheese (Blended Smooth); 2 Cups Frozen Mixed Vegetables (Corn, Peas, Carrots); 3/4 Cup Chicken Broth; 1 Medium Onion, Diced; 1 Tsp Garlic Powder; 1/2 Tsp Dried Thyme; 1 Tbl Olive Oil; Salt to Taste; Pepper to Taste

Warm, comforting, and utterly satisfying, Chicken Pot Pie Sweet Potatoes combine the rich, creamy goodness of a classic chicken pot pie with the subtle sweetness of roasted sweet potatoes. This innovative twist on a traditional favorite is perfect for cozy family dinners, impressing friends at gatherings, or simply indulging your cravings. Prepare to enchant your taste buds with every bite of this guilt-free and nutritious dish!

Why Make This Recipe

It’s a healthier alternative to the classic chicken pot pie, using sweet potatoes instead of crust.
Packed with protein and veggies, this dish is a complete meal in one.

This recipe’s versatility makes it a great choice for those looking to shake up their weeknight dinners while treating themselves to something truly delicious.

Easy Method for Chicken Pot Pie Sweet Potatoes

Crafting Chicken Pot Pie Sweet Potatoes from scratch is not only fun but allows you to revel in a culinary masterpiece at home. There’s something inherently satisfying about blending comfort food with nutritious ingredients, and making this dish is no exception. Follow the steps outlined below to create a dish that will warm your home and your heart.

Ingredients

4 Large Sweet Potatoes
4 Cups Cooked Chicken Breast, Diced or Shredded
2 Cups Fat Free Cottage Cheese (Blended Smooth)
2 Cups Frozen Mixed Vegetables (Corn, Peas, Carrots)
3/4 Cup Chicken Broth
1 Medium Onion, Diced
1 Tsp Garlic Powder
1/2 Tsp Dried Thyme
1 Tbl Olive Oil
Salt to Taste
Pepper to Taste

Directions

Prepare Sweet Potato Topping

To start, peel and cut the 4 large sweet potatoes into 1-inch chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil, then reduce the heat to medium-low, allowing the sweet potatoes to simmer for 15-20 minutes until they are fork-tender. Drain the sweet potatoes thoroughly and mash them until smooth, seasoning with salt and pepper to taste. Set this creamy topping aside for later.

Sauté Aromatics for Filling

Next, heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and sauté for approximately 5-7 minutes, stirring occasionally. The goal is to soften the onion until it becomes translucent and fragrant.

Create the Creamy Filling Base

Into the pot with the sautéed onions, whisk in 3/4 cup of chicken broth, 2 cups of fat-free cottage cheese (blended until smooth), 1 teaspoon of garlic powder, and 1/2 teaspoon of dried thyme. As you mix, bring this delicious concoction to a gentle simmer, stirring frequently so everything melds together seamlessly.

Add Chicken and Vegetables

With the filling base bubbling away, it’s time to incorporate the star ingredients. Stir in the 4 cups of diced or shredded cooked chicken breast alongside the 2 cups of frozen mixed vegetables, which can include delightful combinations of corn, peas, and carrots. Continue to simmer for another 5-7 minutes. You want the filling to be heated through and the vegetables to retain a tender-crisp texture. Don’t forget to taste your filling and adjust the seasonings of salt and pepper as needed.

Assemble the Pot Pie

Now, preheat your oven to 375°F (190°C). While the oven warms, lightly grease a 9×13-inch baking dish (or an equivalent oven-safe casserole dish with approximately 3-quart capacity) with butter or cooking spray. Carefully spoon the hot chicken and vegetable filling evenly into the prepared baking dish, making sure every bite will be packed with flavor.

Top and Bake

Here comes the delightful part. Gently spoon the creamy mashed sweet potato topping over the chicken filling. Using the back of a spoon or a spatula, spread the sweet potatoes evenly to completely cover the filling. Pop your creation into the oven and bake for 25-35 minutes. Look for the filling to bubble around the edges and the sweet potato topping to achieve a light golden brown color, with some areas slightly caramelized.

Rest and Serve

Once baked to perfection, carefully remove the Chicken Pot Pie Sweet Potatoes from the oven. Allow it to rest for about 5-10 minutes before digging in. This resting time lets the filling set slightly for easier serving, which means more time for you to enjoy this comforting meal!

Keeping Chicken Pot Pie Sweet Potatoes Fresh

If you find yourself with leftovers (which is almost impossible given how tasty this dish is), here’s how to store them properly:

Refrigerate leftovers in an airtight container for up to 3-4 days at 40°F.
For longer storage, feel free to freeze portions in freezer-safe containers for up to 2 months. Just be sure the containers are well sealed to avoid freezer burn.
To reheat, thaw in the refrigerator overnight, then warm in the oven or microwave until heated through.

Best Ways to Serve Chicken Pot Pie Sweet Potatoes

This dish stands wonderfully on its own, but there are some delightful accompaniments that elevate your meal to the next level.

Salad: Pair the Chicken Pot Pie Sweet Potatoes with a light side salad topped with a citrus vinaigrette to cut through the creamy richness.
Bread: Crusty artisan bread or warm dinner rolls are perfect for sopping up any leftover filling in your bowl.
Beverages: A crisp white wine or a refreshing lemon-infused iced tea provides a nice balance to the dish.

Finally, always provide some fresh herbs or a sprinkle of your favorite cheese on top of the sweet potato layer for an extra touch of flavor.

Tips to Make Chicken Pot Pie Sweet Potatoes

Use freshly cooked chicken breast to enhance the flavor of your filling. Rotisserie chicken is also a wonderful shortcut.
For a spicy kick, consider adding a dash of cayenne pepper or some diced jalapeños to the filling.
To make this dish even creamier, you can mix in a little Greek yogurt along with the cottage cheese.

If you prefer a heartier texture, try adding chopped mushrooms or broccoli into the filling.

Variations or Substitutions

While the original recipe is fantastic, feel free to experiment according to your taste preferences!

Different Proteins: If chicken isn’t your thing, shredded rotisserie turkey or even firm tofu can work beautifully as substitutes.
Vegetable Choices: Swap the frozen mixed vegetables for any seasonal veggies you enjoy, like sautéed zucchini or fresh green beans.

If you want to kick up the nutrition level, consider adding fresh spinach or kale to the filling before baking.

FAQs

Q: Can I make this ahead?
A: Yes, you can prepare the filling and the sweet potato topping ahead of time. Just assemble everything and allow it to bake when you’re ready to serve.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs add more flavor and can make your pot pie even juicier.

Q: How do I make it spicier?

Add red pepper flakes or hot sauce to the filling before baking.
Incorporate fresh jalapeños or serrano peppers for a zesty boost.

Q: Is it possible to use fresh sweet potatoes?
A: Yes! Although sweet potatoes are typically available year-round, using fresh ones may require longer cooking times to ensure they achieve the right texture.

Q: Can I add dairy-free options?

For a dairy-free variant, use cashew cream or tofu blended until smooth instead of cottage cheese.
Opt for vegetable broth instead of chicken broth for added depth.

As you dive into this yummy Chicken Pot Pie Sweet Potatoes recipe, remember that cooking is all about creativity and personal delight. Not only will you satisfy your cravings, but you’ll also gather loved ones around the table, where warm meals and laughter abound. Enjoy your culinary journey of comfort and flavor!