Chicken Pot Pie Sweet Potatoes

Chicken Pot Pie Sweet Potatoes

Author: Chef Elsa Prep Time: 20 min
Cook Time: 40 min Total Time: 60 min
Yield: 4 servings Category: Dishes Cuisine: American Diet: Gluten-Free

Description

Description A healthier twist on classic chicken pot pie, featuring sweet potatoes and a creamy filling packed with protein and vegetables.

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
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Instructions

  1. Peel and cut the sweet potatoes into 1-inch chunks. Boil in salted water for 15-20 minutes until fork-tender. Drain and mash.
  2. In a large Dutch oven, heat olive oil and sauté onion for 5-7 minutes until translucent.
  3. Add chicken broth, cottage cheese, garlic powder, and thyme, bringing to a gentle simmer.
  4. Stir in chicken and mixed vegetables, simmering for another 5-7 minutes. Season to taste.
  5. Preheat oven to 375°F (190°C). Grease baking dish and add chicken filling.
  6. Spoon mashed sweet potatoes over the filling, spreading evenly. Bake for 25-35 minutes until filling bubbles and topping is golden brown.
  7. Let rest for 5-10 minutes before serving.

Notes

  1. Notes
  2. Feel free to experiment with different proteins and seasonal vegetables. Serve with a side salad and crusty bread for a complete meal.