Tater Tot Chicken Pot Pie
A delicious twist on the classic pot pie, topped with crispy tater tots.
Equipment
- 9x13-inch baking dish For assembling the pot pie.
Ingredients
Main Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced
- 4 tablespoons all-purpose flour
- 2 cups chicken stock or broth
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika (optional)
- 0.25 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 4 ounces cream cheese, cubed softened to room temperature (optional)
- 0.25 cup milk
- 10 ounces frozen mixed vegetables
- 3 cups diced rotisserie chicken
- 32 ounces frozen tater tots
- 1.5 cups shredded cheddar cheese for topping
Instructions
- Preheat the oven to 400°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, melt 4 tablespoons of butter. Add the diced yellow onion and cook for 3-4 minutes until softened.
- Whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux.
- Slowly pour in 2 cups of chicken stock or broth while whisking constantly. Add onion powder, paprika, garlic powder, dried thyme, kosher salt, and black pepper. Whisk until smooth and bring to a boil.
- Simmer for 1-2 minutes until thickened. Reduce the heat to low and stir in the cream cheese and milk until melted and well combined.
- Remove from heat and add the frozen mixed vegetables and diced rotisserie chicken, stirring to coat.
- Spread the chicken mixture into the prepared baking dish.
- Arrange the frozen tater tots in a single layer on top of the chicken mixture. Bake for about 35 minutes until golden brown.
- Sprinkle shredded cheddar cheese evenly over the tater tots and bake for an additional 4-5 minutes until the cheese melts.
Notes
Feel free to customize this casserole with your favorite vegetables or by adding different seasonings for extra flavor.