Description
A healthier twist on classic chicken pot pie, featuring sweet potatoes and a creamy filling packed with protein and vegetables.
Ingredients
Scale
- 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
Instructions
- Peel and cut the sweet potatoes into 1-inch chunks. Boil in salted water for 15-20 minutes until fork-tender. Drain and mash.
- In a large Dutch oven, heat olive oil and sauté onion for 5-7 minutes until translucent.
- Add chicken broth, cottage cheese, garlic powder, and thyme, bringing to a gentle simmer.
- Stir in chicken and mixed vegetables, simmering for another 5-7 minutes. Season to taste.
- Preheat oven to 375°F (190°C). Grease baking dish and add chicken filling.
- Spoon mashed sweet potatoes over the filling, spreading evenly. Bake for 25-35 minutes until filling bubbles and topping is golden brown.
- Let rest for 5-10 minutes before serving.
Notes
Feel free to experiment with different proteins and seasonal vegetables. Serve with a side salad and crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken, pot pie, sweet potatoes, healthy, family dinner