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Chicken Pot Pie Sweet Potato Bowl with golden roasted sweet potatoes, chunks of chicken in creamy herb gravy, green peas, carrots, and spinach. Served in a matte black bowl on a rustic wooden table with roasted sweet potatoes in the background.

Chicken Pot Pie Sweet Potato Bowl

Nesting Lane
Chicken Pot Pie Sweet Potato Bowl is a healthy, high protein dinner with creamy chicken pot pie filling and roasted sweet potatoes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Large Skillet
Cutting Board
Sharp Knife
Wooden Spoon
Whisk
Small Bowl

Ingredients
 

For the Sweet Potatoes:

For the Chicken Pot Pie Filling:

For the Bowls:

  • 2 cups baby spinach

Instructions
 

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Place the cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Toss until evenly coated.
  • Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
  • Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
  • Transfer the chicken to a plate and set aside.
  • Add the diced onion to the same skillet. Cook for 3 minutes, stirring occasionally, until softened.
  • Add the frozen peas and carrots, thyme, and ½ teaspoon garlic powder. Cook for 2 minutes, stirring occasionally.
  • Sprinkle the flour over the vegetables and stir until evenly coated.
  • Slowly pour in the chicken broth, stirring constantly to prevent lumps.
  • Add the milk and Dijon mustard. Stir with a wire whisk until smooth. Cook for 3 to 5 minutes, stirring frequently, until the sauce thickens.
  • Return the cooked chicken to the skillet. Stir until coated in the sauce and heated through.
  • Divide the baby spinach and roasted sweet potatoes evenly among 4 serving bowls.
  • Spoon the creamy chicken pot pie filling over each bowl and serve warm.

Notes

Estimated WW Points: 6  (Check official WW app for exact points)
 

Tips and Tricks

Cut Even Pieces - Keep the sweet potato cubes close to the same size so they roast evenly.
Leave Room on the Baking Sheet - Spread the sweet potatoes out so they brown instead of steam. Use two baking sheets if necessary.
Keep the Chicken Tender - Avoid overcooking the chicken. It should reach an internal temperature of 165°F.
Adjust the Sauce - If the filling becomes too thick, stir in a little additional chicken broth until it reaches your preferred consistency.
Use Fresh Spinach - Add the spinach when assembling the bowls so it stays bright green and only wilts slightly from the warm filling.
For a Thicker Filling - Let the sauce simmer for another minute or two before returning the chicken to the skillet.

Storing and Reheating

Refrigerator - Store the chicken filling and roasted sweet potatoes in separate airtight containers for up to 3 to 4 days. Keep the spinach separate until serving.
Freezer - Freeze the chicken filling for up to 2 to 3 months. The sauce may separate slightly when thawed. Roasted sweet potatoes can also be frozen separately, although their texture may soften.
Microwave - Reheat individual portions in a microwave-safe bowl in 30 to 60-second intervals, stirring between intervals, until heated through.
Stovetop - Warm the chicken filling in a skillet over medium-low heat, stirring occasionally. Add a splash of chicken broth if the sauce has thickened during storage.
Oven - Reheat the sweet potatoes on a baking sheet at 350°F until warmed through. This helps maintain a better texture than microwaving.

Nutrition

Calories: 347kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 75mgSodium: 855mgPotassium: 1093mgFiber: 6gSugar: 7gVitamin A: 20834IUVitamin C: 14mgCalcium: 112mgIron: 3mg
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