Description
Tater Tot Chicken Pot Pie is a comforting, family-friendly casserole that replaces the traditional pastry crust with a layer of crispy, golden-brown potato tots. Filled with a velvety, herb-infused gravy, tender shredded chicken, and a vibrant medley of vegetables, this dish offers the perfect balance of creamy texture and satisfying crunch. It is an approachable, nourishing meal designed for busy weeknights, delivering hearty, soul-warming flavors that both children and adults will love.
Ingredients
1/4 cup unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup chicken broth
3 cups cooked chicken, diced or shredded
2 cups frozen mixed vegetables
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
4 cups frozen tater tots
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat.
Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the flour and cook for 1-2 minutes to create a roux, ensuring it does not brown.
Slowly whisk in the milk and chicken broth, stirring constantly until the sauce thickens into a creamy gravy.
Stir in the cooked chicken, frozen vegetables, dried thyme, rosemary, salt, and pepper.
Transfer the mixture to a 9×13 inch baking dish.
Arrange the tater tots in a single, even layer over the top of the chicken mixture.
Bake for 25-30 minutes, or until the gravy is bubbling and the tater tots are crispy and golden brown.
Let rest for 5 minutes before serving.
Notes
You can customize this recipe by adding extra seasonal vegetables like peas, corn, or diced carrots. For a cheesier version, sprinkle a half-cup of shredded cheddar cheese over the top of the tots during the last 5 minutes of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 large scoop
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg