Description

This Tater Tot Chicken Pot Pie is a comforting and delicious twist on the classic chicken pot pie, featuring a creamy chicken and vegetable filling topped with crispy, golden tater tots. Perfect for a hearty family dinner, this recipe combines tender rotisserie chicken, fresh vegetables, and a rich, flavorful sauce baked to perfection under a crispy tater tot crust.

Ingredients

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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
Sauté 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 freshly ground black pepper. Cook for about 10 minutes until the vegetables are softened and aromatic.
Add Flour: Stir in the all-purpose flour and cook for another 2 minutes, whisking frequently to create a roux and remove the raw flour taste.
Add Broth and Cream: Gradually pour in the low-sodium chicken broth while whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and stir in the heavy cream.
Simmer Filling: Let the mixture simmer for 5 minutes, allowing it to thicken slightly into a creamy sauce.
Combine Chicken and Peas: Stir in the shredded rotisserie chicken and frozen peas. Continue simmering for an additional 2 minutes to heat through and meld flavors. Adjust seasoning with more salt and pepper if needed.
Assemble Pot Pie: Remove the skillet from heat. Arrange the frozen tater tots in a circular pattern over the chicken mixture, covering the entire surface evenly.
Bake: Place the skillet in the preheated oven and bake for 30 to 35 minutes, or until the tater tots are golden brown and cooked through.
Broil for Crispiness: Turn on the broiler and broil the pot pie for 1 to 2 minutes, watching carefully to ensure the tater tots become crisp and a deep golden color without burning.
Serve: Remove from the oven, slice the pot pie, and serve immediately while hot and bubbling.

Notes

Using rotisserie chicken saves time and adds flavor, but cooked shredded chicken breast can also be used.
Fresh thyme can be substituted with 1 teaspoon dried thyme if fresh is unavailable.
For a lower-fat option, substitute the heavy cream with half-and-half or whole milk, but the filling will be less rich.
If you do not have a large oven-safe skillet, transfer the filling to a pie dish or casserole dish before topping with tater tots.
Keep an eye on the pot pie during broiling to prevent the tater tots from burning quickly.