Tater Tot Chicken Pot Pie
Instead of the traditional crust, this hearty chicken pot pie is topped off with a layer of crispy tater tots, making it a favorite of both kids and adults alike.
Servings: 6 -8 servings
Calories: 494kcal
Ingredients
- 4 tablespoons butter
- 1/2 cup diced onion
- 5 tablespoons flour
- 2 cups half and half or whole milk
- 1 1/2 cups chicken broth
- 1/2 teaspoon thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2-3 cups cooked cubed chicken
- 2 cups frozen peas and carrots thawed
- 1 cup frozen corn thawed
- 1 cup shredded cheddar cheese
- 1 18 oz. bag frozen tater tots
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425 degrees. Lightly grease a 9x13 inch baking dish.
- In a large, deep skillet or Dutch oven, melt butter. Add onions and cook until tender, 3-5 minutes. Stir in flour and cook a few minutes more.
- Slowly whisk half and half into pan, followed by the chicken broth. Bring to a simmer, whisking constantly, until mixture is thickened. Stir in thyme, onion powder, garlic powder, paprika, and salt and pepper, to taste.
- Next, stir in cooked chicken, frozen peas and carrots, and frozen corn. Stir in cheese and cook and stir until cheese is melted.
- Pour chicken mixture into prepared baking dish. Arrange frozen tater tots in a single layer on top of the chicken filling.
- Bake for 25-30 minutes, or until filling is bubbly and tater tots are golden brown. Let stand for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition
Serving: 1g | Calories: 494kcal | Carbohydrates: 21g | Protein: 33g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 535mg | Fiber: 2g | Sugar: 6g