Description
This Tater Tot Chicken Pot Pie is a warm, creamy twist on a classic dish, featuring crunchy tater tots on top of a savory chicken filling.
Ingredients
Scale
- 3 Tbsp unsalted butter
- 1 small or 1/2 large yellow onion, finely chopped
- 2 medium carrots, peeled, finely chopped (about 1 cup)
- 1 large stalk celery, finely chopped (about 1 cup)
- 3 cloves garlic, finely chopped
- 2 tsp fresh thyme leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 Tbsp all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 3 cups shredded rotisserie chicken
- 1 cup frozen peas
- 1 (32-oz.) bag frozen tater tots
Instructions
- Preheat your oven to 375 degrees F. In a large, high-sided skillet over medium heat, melt the butter. Add the chopped onion, carrots, celery, garlic, and thyme. Season with salt and pepper; cook until the vegetables are softened—about 10 minutes.
- Sprinkle the flour and cook, whisking frequently for about 2 minutes. Gradually pour in the chicken broth while whisking, and bring the mixture to a boil. Reduce the heat to low, add the cream, and simmer until slightly thickened—about 5 minutes. Stir in the shredded chicken and peas; warm through and season with additional salt and pepper if needed.
- Remove the skillet from the heat and arrange the tater tots in a circular pattern over the creamy chicken mixture.
- Bake in the oven until the top is golden brown—30 to 35 minutes. Turn on the broiler and broil until the tater tots are crisp and golden brown—1 to 2 minutes.
Notes
Consider adding spices like paprika or cayenne for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg