Just Picture This: Savory Chicken Pot Pie Meets Sweet Potato

Alright, imagine this—it's been one of those days (you know the ones). Everyone's hungry, and you want dinner to be hearty but also not require 17 pans. This Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes mashup is where dinner dreams and 'I need protein but also comfort food' meet. Honestly, my first time making this I expected a comedy of errors. I mean, stuffing a potato with what's basically a creamy stew? But here we are. The kids ask for it, my neighbor stole the idea, and I always end up with fewer leftovers than I'd hoped. Plus, and I'm not saying this is the best part, but you don't have to fuss with pie crust (and my pie crust always tries to misbehave).

Oh! And once when I tried to make it without any fat, it did not impress. Live and learn, right?

Why You'll Love Making This One

I make this when I need to trick myself into feeling like I've cooked a serious meal—but all I really did was bake some sweet potatoes and stir things together in one pot. My family goes a bit bonkers for this because the filling is creamy, rich, and somehow tastes like you spent forever slaving over it (you absolutely did not). If you have a fridge full of bits and bobs—random veggies, leftover rotisserie chicken—this is your calling. And, maybe it’s just me, but scooping out some potato flesh and eating it with creamy chicken stew feels extra satisfying. (Except that time I used WAY too much pepper and turned it into a spicy dare.)

Honestly, there was a week when I made this three times, and nobody complained. That never happens. Well, unless I try to sneak in turnips. Pro tip: don't mention the turnips.

What You’ll Need to Grab

4 medium-ish sweet potatoes (sometimes I use those giant ones from the farmer's market, but any will work)
2 cups cooked chicken, shredded or chopped (honestly, store-bought rotisserie is my magic trick; leftover turkey does the job in a pinch)
1 cup frozen peas and carrots (or a handful of whatever veggies need using up; green beans, corn, you name it)
1 small onion, diced (white, yellow, red, in a pinch I used shallots...no one noticed)
2 cloves garlic, minced (confession: I've totally used garlic powder when I ran out—don't judge me)
1 cup chicken broth (the boxed kind, bouillon in a mug, or even veggie broth if that's your game)
½ cup Greek yogurt (helps add that protein; sour cream works, too, but yogurt gives it that little tang)
½ cup milk (whatever is in the fridge—almond, oat, cow, honestly it all works okay)
2 tablespoons butter (olive oil once by mistake. Not bad, but butter is best here)
1 tablespoon all-purpose flour (gluten-free blend works, or just skip it for a thinner sauce... which I’ve done without disaster)
Salt and pepper (eh, a generous pinch... taste as you go)
Fresh thyme or parsley for garnish, if you’re feeling fancy

Let’s Get Cooking (My Kinda Way)

Bake the sweet potatoes: Prick those beauties with a fork a few times, put them right on the oven rack (no baking sheet, I don't even bother anymore), and bake at 400°F (or 200°C if you live metric like me) for about 45-60 min. They're done when you can poke them easily with a fork, sort of like pressing on a marshmallow. Shortcut? Nuke them in the microwave for 8 min, flipping halfway. Is it as good? Maybe not, but nobody ever noticed.
Make the creamy filling: Melt the butter in a medium saucepan over medium-ish heat. Toss in the diced onion and cook until it gets soft and smells like you mean business (about 4-5 minutes). Add in the garlic—give it a stir for 30 seconds, not longer or it gets weirdly bitter. Sprinkle in the flour and stir till it vanishes (another minute, max).
Here comes the liquid: Pour in the broth and milk slowly, whisking to avoid clumps—it'll look kinda lumpy at first, but just keep whisking. Bring to a simmer and let it thicken up; shouldn’t take more than 3-4 minutes. This is when I usually sneak a taste and sometimes add more salt. Add in your chicken, veggies, and a scoop of Greek yogurt. Give it all a stir till smooth and heated through. You want this creamy, not gloopy. Too thick? Splash more milk in. Too thin? Simmer a minute more. The universe will forgive you.
Assemble the magic: Slice each sweet potato open, but don’t cut all the way through so you keep that little pocket. Gently fluff the inside with a fork (I mix in a pinch of salt and a tiny smear of butter—totally optional, but why not). Spoon generous helpings of the creamy chicken mixture inside each potato. It’s okay if it overflows; that’s the best part anyway.
Top and serve: Sprinkle with chopped herbs, maybe a touch more pepper—then serve right away. Or do what I do and eat one straight out of the pot, burning your tongue just a little because patience is mythical.

Things I Learned the Hard Way

Using only Greek yogurt (no milk) makes the filling too thick—not creamy. Actually, I find it works better if you use both.
Once tried using sweet potatoes that were underbaked; made for a wrestling match on everyone's plates. So just bake them long enough, even if you're hangry.
If you forget the salt, the whole thing just tastes...off. Salt and taste as you go. (I always forget once.)

Fun Variations (Tinker at Your Own Risk)

Sometimes I use leftover roast beef instead of chicken. A bit untraditional? Definitely. But the flavor is wild.
I've tried stirring in a spoonful of Dijon mustard—adds a subtle kick, very posh-sounding but easy.
Once I tried making this dairy free with coconut milk and coconut yogurt... let's just say my kids still talk about 'that coconut potato incident.'

The Gear (But Not a Dealbreaker)

You’ll need a baking sheet for easier cleanup, but sometimes I just put a layer of foil on the oven rack—lazy but it works. Any saucepan is fine, nothing fancy required. Oh, and if you don’t have a whisk, a fork does the job; just takes a bit more elbow grease (or patience, which I lack).

Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes

How to Store (not that we ever have leftovers)

Tuck any extras in a lidded container in the fridge. They’re fine for 2-3 days, though honestly, in my house it never lasts more than a day! Reheat in the microwave—just cover with a damp paper towel so it doesn't dry out. I think this tastes even better the next day when the flavors meld. And once I ate one cold, straight from the fridge, and it still hit the spot.

What to Serve With 'Em

I usually just pile these on a plate with a simple salad or some steamed broccoli (which I sometimes forget about steaming until the potatoes are nearly done, oops). My cousin likes a dollop of sriracha on top—go wild. And, low-key, a cold cider alongside is unbeatable.

Lessons From Oops Moments (Aka My 'Pro Tips')

Don’t rush baking the potatoes. I once tried to microwave all 4 at the same time, and they ended up weirdly hard in spots—stick to 2 at a time if you’re microwaving, trust me.
If the filling looks split or greasy, it’s probably overheated—but you can usually fix it by stirring in a splash of milk off the heat.
Sneaking a taste as you go is non-negotiable. Also, tossing in fresh herbs just before serving makes it feel restaurant-level, even if you’re wearing socks with holes (like me, right now).

Real FAQs People Have Thrown My Way

Can I make this vegetarian?: Yep! Try chickpeas or white beans instead of chicken. I actually think the texture is pretty lovely, just up the veggies a bit.
Can I use regular potatoes?: Sure, but the sweet potato adds a whole other dimension here. White potatoes work, but you might want to add a touch of sugar for balance. Or don’t. I’m not checking.
Is this freezable?: Kind of. The filling freezes great; the baked sweet potatoes get a bit mushy but still edible, just not glamorous. If you want near-perfect results, freeze the filling and make fresh potatoes. Here's a nice freezing guide I've referenced: Salt & Lavender Potato Freezing Tips.
How do I get more protein in here?: Easy—stir in extra Greek yogurt or top with toasted seeds. Sometimes I add a few spoonfuls of cottage cheese to the filling (sounds weird, works great).
What’s a good sauce alternative?: If you don't do creamy, try a tomato-based chicken stew. Here's a decent one I’ve riffed off: Budget Bytes Chunky Chicken Stew.

Oh, and real quick—if you want to nerd out on maximizing leftovers (I do, it’s kind of fun), Serious Eats has great tips.

If you end up stuffing something else with the filling, or changing it up completely, let me know. Cooking is half accident anyway, but that's what makes it good, I reckon.

Creamy High-Protein Chicken Pot Pie Stuffed Sweet Potatoes