Tater Tot Chicken Pot Pie
Are you a pot pie fan? How about making a fun twist on the usual pot pie and and make this Tater Tot Chicken Pot Pie! Kid approved!
A FUN TWIST ON POT PIE
I love pot pies! Growing up I mostly ate the frozen kind that had to be heated up in the oven. Then as I progressed into adulthood and started cooking more, I started making my own homemade version. Of course, I still love a good frozen pot pie every now and then! Tater tots are another favorite of mine and I thought one night, “Why not combine the two?” Thats usually how most good recipes are created. You just throw together food that you enjoy eating and keep your fingers crossed that it works! Today I give you this absolutely delicious Tater Tot Chicken Pot Pie. It’s made from a chicken pot pie filling that is layered with tater tots and cheese then baked. This was a huge hit with us!
FREQUENTLY ASKED QUESTIONS:
Nope! These can go in frozen just like you would if you were making a regular Tater Tot Casserole.
If you would rather have this with beef, that should work. Cook and crumble the ground beef and then remove from pan. Use the grease from the beef instead of the butter to help make the cream sauce. Also maybe use beef stock instead of the chicken stock.
We are huge lovers of cheddar cheese so that is what is always my default. But you can use any of your favorite cheeses. Colby Jack, Monterey Jack, Mexican Blend, etc. all should work fine.
If you like the potato rounds better than tater tots, I say go for it! You will still have the same delicious outcome.
It makes the recipe easier, but you can use any cooked and shredded chicken that you like. This is a wonderful recipe for leftover chicken.
In full disclosure, I have not tried to freeze this yet. However, it seems like it should be okay to freeze. Just make sure you wrap it up really well to protect it from freezer burn.
This can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat just stick it in the microwave until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- butter
- onion
- all-purpose flour
- chicken stock
- paprika (optional)
- onion powder
- garlic powder
- dried thyme
- cream cheese
- milk
- frozen mixed vegetables
- rotisserie chicken
- frozen tater tots
- cheddar cheese
HOW TO MAKE TATER TOT CHICKEN POT PIE:
Heat the oven to 400F degrees and spray a 9×13-inch baking dish with nonstick cooking spray, set aside. In a large skillet over medium high heat, melt the butter. Add in the onions and cook for 3-4 minutes, or until the onions are softened and translucent. Stir in the seasonings and cook for another minute until fragrant. Next, add in the flour and cook for 1-2 minutes or until the flour reaches a very light golden brown color. Pour the chicken stock into the flour and bring it to a boil. Turn the heat down and allow it to simmer, stirring frequently for another 1-2 minutes until the mixture has thickened and is well combined.
Turn the heat down to the lowest heat then mix in the cream cheese cubes and milk until well blended. Stir constant until the cream cheese has melted and is fully combined.
Stir in the vegetables and chicken and stir to coat.
Spread the mixture into the bottom of the prepared baking dish.
Place tater tots in a single layer on top of the chicken mixture. Bake in the preheated oven for 35 minutes, or until the tater tots are cooked through and a golden brown color.
Spread a layer of the shredded cheese over the top of the tater tots.
Bake for another 4-5 minutes to melt the cheese, or place under the broiler for 1-2 minutes for a crispier cheese topping.
Garnish with chopped parsley (optional) and serve immediately.
WANT MORE DELICIOUS RECIPES?
- Crock Pot Chicken Tater Tot Casserole
- Tater Tot Casserole
- Tater Tot Enchilada Bake
- Tater Tot Breakfast Casserole
- Tachos (Tater Tot Nachos)
- Jalapeño Popper Tater Tot Chicken Casserole
- Shepherd’s Pie Tater Tot Casserole
- Chicken Pot Pie Bubble Up
- Poppy Seed Chicken
- Loaded Tater Tot Cups
Tater Tot Chicken Pot Pie
Ingredients
- 4 Tablespoons butter
- 1 small yellow onion, diced
- 4 Tablespoons all purpose flour
- 2 cups chicken stock or broth
- ½ teaspoon onion powder
- ½ teaspoon paprika (optional)
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 ounces (1/2 block) cream cheese, cubed and softened to room temperature (optional, see notes below)
- ¼ cup milk
- 10 ounce bag frozen mixed vegetables
- 3 cups diced rotisserie chicken
- 32 ounce bag frozen tater tots
- 1 ½ cups shredded cheddar cheese (for topping)
Instructions
- Preheat the oven to 400F degrees and spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet over medium high heat, melt 4 Tablespoons butter. Add in 1 small yellow onion, diced and cook for about 3-4 minutes, or until the onions are softened and translucent.
- Next, whisk in 4 Tablespoons all purpose flour and keep stirring while it cooks for about 1-2 minutes.
- Slowly pour 2 cups chicken stock or broth into the flour mixture (whisking constantly) along with ½ teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon garlic powder, ½ teaspoon dried thyme, 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
- You want to whisk to get out any lumps. Bring to a boil, then turn down the heat and allow the mixture to gently simmer. Whisk frequently for another 1-2 minutes until the mixture has thickened and is well combined.
- Turn the heat all the way down to low then stir in 4 ounces (1/2 block) cream cheese, cubed and softened to room temperature and ¼ cup milk until well blended. Whisk constantly until the cream cheese has melted and is combined.
- Turn off the heat then add in 10 ounce bag frozen mixed vegetables and 3 cups diced rotisserie chicken and stir to coat.
- Spread the mixture into the bottom of the prepared baking dish.
- Place 32 ounce bag frozen tater tots in a single layer on top of the chicken mixture (it's okay if you don't use them all). Bake in the preheated oven for about 35 minutes, or until the tater tots are cooked through and a golden brown color.
- Finally, sprinkle 1 ½ cups shredded cheddar cheese shredded cheese evenly over the top of the tater tots.
- Bake for another 4-5 minutes for the cheese to melt (or place under the broiler for 1-2 minutes for a crispier cheese topping.)
- Garnish with a little parsley (optional) then serve.
Notes
- Tater tots do not need to be defrosted for this.
- If you don’t like cream cheese (or you don’t have it on hand), just leave it out. You don’t need to replace it with anything. This just adds creaminess to the mixture.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was very good. The whole family loved it and the kids devoured it (as did my wife – ha!) Will definitely make again, thank you!
This was so incredibly good!
Love your recipes, and you are so good looking!!! Your husband is a lucky man!!!
Do you think that this would freeze well? Since there are only 2 of us, I am thinking of making this in two 8”square pans – one for now and one to freeze.
Hi Carol! I’ll be honest, I haven’t personally tried but I think it should freeze well. Just let the filling cool completely before topping with tater tots. And of course wrap it really well to avoid freezer burn. 🙂
Can you freeze this?