Description
A delightful twist on traditional pot pie featuring a rich and creamy filling nestled in tender sweet potatoes. Perfect for a cozy meal any day of the week.
Ingredients
Scale
- 2 large sweet potatoes
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/4 cup onion, diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the sweet potatoes in half lengthwise and scoop out some of the flesh to create a boat.
- In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent (3-4 minutes).
- Add mixed vegetables, shredded chicken, garlic powder, thyme, salt, and pepper, and cook for an additional 2-3 minutes.
- In a separate pot, melt the butter and stir in flour to create a roux. Gradually add chicken broth and milk, whisking until smooth and thickened (about 5 minutes).
- Combine the chicken and vegetable mixture with the sauce, mixing well.
- Spoon the chicken mixture into the hollowed-out sweet potato halves.
- Place the filled sweet potatoes in a baking dish and bake for 25-30 minutes until heated through and tops are golden.
Notes
Serve warm; consider pairing with a refreshing salad for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 30mg