Tater Tot Chicken Pot Pie
×Category: Main Course Ingredients | Type: Chicken | Servings: 8 | By: The Mikey
Protein 20g • Carbs 35g • Fat 20g • 400 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Picture a creamy and comforting chicken pot pie filling, all topped with a crown of crispy potato tots, and you've got this easy weeknight dinner.
Ingredients
- Unsalted Butter: 3 TBSP
- Yellow Onion (Chopped, Small, small): 1/2 Large
- Carrots (Chopped, Peeled, about 1 c about 1 c): 1 Cup
- Celery (Chopped, about 1 c about 1 c): 1 Cup
- Garlic (Chopped): 3 Clove
- Fresh Thyme Leaves: 2 TSP
- Kosher Salt
- Freshly Ground Black Pepper
- All-Purpose Flour: 3 TBSP
- Low-Sodium Chicken Broth: 2 1/2 Cup
- Heavy Cream: 1/4 Cup
- Shredded Rotisserie Chicken: 3 Cup
- Frozen Peas: 1 Cup
- Frozen Tater Tots
Instructions
- Preheat oven to 375°.
- In a large, high-sided skillet over medium heat, melt butter. Add onion, carrots, celery, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
- Add flour and cook, whisking frequently, until vegetables are coated, about 2 minutes.
- Slowly add broth, whisking frequently, and bring to a boil. Reduce heat to low, add cream, and cook, stirring occasionally, until slightly thickened, about 5 minutes more.
- Add chicken and peas and simmer until peas are warmed through, about 2 minutes more; season with salt and pepper, if needed.
- Remove from heat. Arrange tater tots in a circular pattern over chicken mixture.
- Bake pot pie until top is golden brown, 30 to 35 minutes.
- Turn on broiler. Broil, watching closely, until tater tots are crisp and golden brown, 1 to 2 minutes.
Open this recipe in Recipe Gadget to save, organize, and cook it.