Description
A hearty dish featuring sweet potatoes stuffed with chicken pot pie filling.
Ingredients
Scale
- 2 large sweet potatoes
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1/2 cup cream
- 1/4 cup flour
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Wash and pierce sweet potatoes with a fork, then bake for 45 minutes until tender.
- In a pan, heat olive oil over medium heat.
- Add mixed vegetables and cook for 5 minutes.
- Stir in flour and cook for 1 minute.
- Add chicken broth and cream, stirring until thickened.
- Mix in shredded chicken, thyme, salt, and pepper.
- Once sweet potatoes are cooked, cut them open and fluff the insides with a fork.
- Stuff the sweet potatoes with the chicken pot pie mixture.
- Serve hot.
Notes
- Feel free to use leftover chicken or rotisserie chicken.
- Adjust vegetable types based on your preference.
- Add cheese on top for extra flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Pot Pie Stuffed Sweet Potatoes