Chicken Tot Pie
Submitted by ldlewis21
Chicken pot pie topped with crispy golden Tater Tots instead of pastry! Creamy chicken, broccoli, cauliflower, and thyme bubble underneath a crunchy potato crust the whole family will love.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsPot pie just got a serious upgrade for the kid (and kid-at-heart) in your life.
Creamy chicken, mixed vegetables, and thyme simmer in a quick sauce of cream of chicken soup and milk, then get poured into a casserole dish.
Instead of fussy pastry dough, a single layer of Tater Tots goes right on top.
Forty-five minutes in the oven and those tots crisp up golden brown while the filling bubbles around the edges. It’s comfort food at its most fun.
Pro Tips
- Arrange the Tater Tots in a tight single layer for the crispiest, most even topping
- Leftover turkey works just as well as chicken here, making this a great post-Thanksgiving dinner
- Use any frozen veggie blend you like; broccoli, cauliflower, and red pepper is just one option
Ingredients
Directions
Heat oven to 375℉ (190℃).
Melt butter in a large skillet over medium- high heat.
Add onion; cook 5 minutes or until onions are tender.
Add vegetables, chicken, soup, milk and thyme; bring to a simmer, stirring frequently.
Pour mixture into an ungreased 11 X 17-inch baking dish or 1½-quart round casserole.
Arrange Tater Tots in a single layer over chicken mixture.
Bake about 45 minutes or until potatoes are golden brown and mixture is bubbly.
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