Description
This comforting Tater Tot Chicken Pot Pie combines tender shredded rotisserie chicken and a medley of vegetables in a creamy savory sauce, all topped with crispy golden tater tots. Perfect for a hearty family dinner, this dish is baked until bubbly and finished under the broiler for an irresistible crunchy topping.
Ingredients
Scale
For the Filling:
- 3 tbsp unsalted butter
- 1 small or 1/2 large yellow onion, finely chopped
- 2 medium carrots, peeled and 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 and 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
For the Topping:
- 1 (32-oz) bag frozen tater tots
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s hot enough to bake the pot pie evenly once the filling is ready.
- Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the finely chopped onion, carrots, celery, garlic, and fresh thyme. Season with kosher salt and black pepper to taste. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add flour to thicken: Sprinkle in the all-purpose flour and cook for an additional 2 minutes, whisking frequently to prevent lumps and create a roux.
- Incorporate liquids: Gradually pour in the low-sodium chicken broth while whisking constantly to keep the mixture smooth. Bring it to a boil, then reduce the heat to low. Stir in the heavy cream and let the sauce simmer gently for 5 minutes until it thickens slightly.
- Combine chicken and peas: Stir in the shredded rotisserie chicken and frozen peas. Let the mixture simmer for another 2 minutes. Taste and adjust seasoning with more salt and pepper if necessary.
- Arrange tater tots: Remove the skillet from the heat. Evenly arrange the frozen tater tots in a single circular layer over the chicken and vegetable filling, covering it completely.
- Bake the pot pie: Place the skillet into the preheated oven and bake uncovered for 30 to 35 minutes, or until the tater tots are cooked through and golden brown on top.
- Broil for crispiness: Switch your oven to broil. Broil the tater tots for 1 to 2 minutes, watching very carefully to avoid burning, until the tots are crisp and have a beautiful golden color.
- Serve: Remove from the oven, slice into portions, and serve the Tater Tot Chicken Pot Pie immediately while hot and bubbly.
Notes
- Using rotisserie chicken saves time and adds flavorful convenience.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour or cornstarch.
- Make sure to watch closely during broiling to prevent the tater tots from burning.
- This recipe can be prepared ahead by assembling the filling and topping separately, then assembling and baking right before serving.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven.
