Easy Chicken Pot Pie Stuffed Sweet Potatoes.

There are certain nights when you crave the soul-warming flavors of a classic chicken pot pie, but you don’t necessarily want to deal with the labor of a pie crust or the heavy, flour-laden results of a traditional pastry. These Chicken Pot Pie Stuffed Sweet Potatoes are the solution. They take the creamy, savory filling we all love—tender chicken, peas, carrots, and a velvety sauce—and tuck it inside a roasted sweet potato “bowl.”

The natural sweetness of the potato acts as a brilliant foil to the salty, herby chicken mixture. It is a complete meal in a single vegetable skin, trading the refined carbs of a crust for the complex carbohydrates and vitamins of a root vegetable. It feels like a hug in a bowl, but leaves you feeling energized rather than ready for a nap. This is a practical, modern take on comfort food that fits perfectly into a busy weeknight schedule.

Ingredients

This recipe is designed for efficiency, utilizing a few time-saving shortcuts like rotisserie chicken to get dinner on the table in under an hour.

Medium Sweet Potatoes: 4, scrubbed and dried.
Cooked Chicken: 2 cups, shredded or cubed (Rotisserie chicken works beautifully here).
Chicken Bone Broth or Stock: 1 cup.
Full-Fat Coconut Milk or Heavy Cream: 1/2 cup for that signature creaminess.
Frozen Peas and Carrots: 1 cup.
Yellow Onion: 1 small, finely diced.
Garlic: 2 cloves, minced.
Arrowroot Powder or Cornstarch: 1 tablespoon (to thicken the sauce).
Dried Thyme and Rosemary: 1/2 teaspoon each.
Olive Oil or Ghee: 1 tablespoon.¹
Salt and Black Pepper: To taste.
Fresh Parsley: For garnish.

Instructions

Roasting the Sweet Potatoes

Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape. Place them directly on a baking sheet lined with parchment paper. Bake for 45 to 55 minutes, or until the potatoes are tender when pierced with a knife.

Pro Tip: If you are short on time, you can “power-roast” them by microwaving them for 5 minutes first, then finishing them in the oven for 15 minutes to get that slightly caramelized skin.

Preparing the Pot Pie Filling

While the potatoes are roasting, heat your oil or ghee in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

In a small jar or bowl, whisk the arrowroot powder into the cold chicken broth until dissolved. Pour this mixture into the skillet, followed by the coconut milk (or cream), thyme, and rosemary. Bring the liquid to a gentle simmer, stirring frequently. As the starch heats up, the sauce will begin to thicken into a rich gravy.

Combining the Flavors

Once the sauce has thickened enough to coat the back of a spoon, stir in the shredded chicken and the frozen peas and carrots. The heat from the sauce will thaw the vegetables in just a couple of minutes. Season generously with salt and pepper. Let the mixture simmer on low for 3 to 5 minutes so the flavors can meld. If the sauce becomes too thick, add a splash more broth.

Stuffing the Potatoes

Once the sweet potatoes are out of the oven, let them cool for a minute. Slice each potato down the center lengthwise, being careful not to cut all the way through. Use a fork to gently fluff the internal orange flesh, creating a “well” for the filling.

Generously ladle the chicken pot pie mixture into each potato. The sauce will soak into the fluffed potato, creating a delicious mash right inside the skin. Top with fresh parsley and a final crack of black pepper.

Flavor and Texture Notes

The first bite is a study in balance. You get the savory, umami-rich gravy and the punch of herbs like thyme and rosemary, which immediately signals “pot pie.” Then, the creamy sweetness of the potato kicks in, rounding out the saltiness of the chicken.

Texture-wise, it avoids the sogginess sometimes found in bottom pie crusts. Instead, you have the soft, buttery interior of the potato and the slight “bite” of the peas and carrots. Using a rotisserie chicken adds a nice variety of textures, with some shredded bits and some larger chunks that hold up well against the sauce.

Tips and Variations

This recipe is incredibly forgiving and can be tweaked to fit various dietary needs or flavor preferences.

The Vegetarian Version: Swap the chicken for sautéed mushrooms or chickpeas, and use vegetable broth. The mushrooms provide a similar “meaty” depth.
Lower Fat Option: Use a light coconut milk or even a splash of unsweetened almond milk thickened with a bit more arrowroot.
Extra Veggie Boost: Stir in some chopped kale or baby spinach at the very end. The residual heat will wilt the greens without overcooking them.
The Crunch Factor: If you miss the crust, top the finished potatoes with a sprinkle of crushed grain-free crackers or toasted breadcrumbs before serving.
Curry Twist: Swap the thyme and rosemary for a tablespoon of mild curry powder for an Indo-British fusion pot pie.

Storage and Make-Ahead

These stuffed potatoes are excellent for meal prep. You can roast the potatoes and prepare the filling up to 3 days in advance. Store them in separate airtight containers in the fridge.

When you are ready to eat, simply reheat the filling on the stove and the potato in the oven or microwave. Once hot, assemble and serve. This prevents the potato from getting too soft or absorbing all the sauce before you are ready to enjoy it. I do not recommend freezing the assembled potatoes, as the texture of the sweet potato can become somewhat grainy upon thawing.

Serving Suggestions

Since this is quite a hearty, all-in-one meal, you don’t need much to go with it. However, a few side ideas include:

A Simple Green Salad: A crisp arugula or spinach salad with a sharp lemon vinaigrette helps cut through the richness of the creamy filling.
Roasted Broccoli: For even more fiber, some charred broccoli florets on the side add a nice bitter note that complements the sweet potato.
Cranberry Sauce: A small dollop of tart cranberry sauce on top gives it a festive, “Thanksgiving-any-day” feel.

FAQ

Can I use white potatoes instead of sweet potatoes?

Absolutely. Russet or Yukon Gold potatoes work very well. The flavor will be more traditional and less sweet, leaning into the “meat and potatoes” vibe.

Is this recipe Paleo/Whole30?

Yes, as long as you use coconut milk instead of dairy cream and ensure your chicken broth has no added sugars or non-compliant additives. Use arrowroot powder as your thickener.

How do I prevent the filling from being too runny?

The key is the “slurry”—whisking the starch into cold liquid before adding it to the pan. If you add it to hot liquid, it will clump. If it’s still too thin after simmering, let it sit off the heat for 2 minutes; it will continue to thicken as it cools slightly.

Can I make this in a slow cooker?

You can make the filling in a slow cooker (low for 3–4 hours), but the sweet potatoes are much better roasted in the oven. Slow-cooked potatoes tend to be very wet, which makes them harder to stuff.

What if I don’t have arrowroot powder?

You can use cornstarch (if not Paleo), tapioca flour, or even a tablespoon of flour (if not gluten-free). Each provides a slightly different gloss to the sauce, but all will thicken it effectively.

Conclusion

This Chicken Pot Pie Stuffed Sweet Potato recipe is proof that comfort food can be both nourishing and uncomplicated. It strips away the fuss of pastry making while keeping the core flavors that make pot pie a perennial favorite. It’s a warm, inviting dish that works just as well for a solo Tuesday night as it does for a casual dinner with friends.