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–+ servings
tater tochicken pot pie casserole on plate

Tater Tot Chicken Pot Pie

Liz Olberding @ Up North Nosh
This spin on classic pot pie with its creamy sauce, chunks of white meat chicken and soft veggies is held together with a crispy, golden tater tots in place of pie crust, so is a time saver on busy weeknights… and Tater Tot Chicken Pot Pie Casserole feels like a nice warm hug for our bellies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 697 kcal

Equipment

  • large pot
  • 9x13 baking dish

Ingredients
  

  • 5 T butter
  • 4 T flour
  • 1 cup carrots peeled and sliced
  • 2 cup Half and Half
  • 1 t garlic powder
  • 1/4 t onion powder
  • 1/4 t paprika
  • 1/2 T salt
  • 1/4 t pepper
  • 1.5 cups chicken broth
  • 1 lb boneless, skinless chicken breasts cooked and shredded
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup cheddar cheese shredded
  • 1 bag frozen tater tots

Instructions
 

  • Combine butter and carrots in a pan over medium heat and sauté until carrots start to soften.
  • Wisk in flour and sauce will thicken up
  • Stir in Half & Half and all the spices.
  • Add chicken broth and simmer 4-5 minutes for sauce to thicken again.
  • Stir in chicken, peas and corn. Add cheese and give everything one last stir to combine.
  • Pour mixture into a buttered 9x13 baking dish.
  • Top with the tater tots laid out in rows.
  • Bake at 425 for 25 mins or until tots are nice and golden. Let stand 5 mins before serving.

Nutrition

Serving: 6Calories: 697kcalCarbohydrates: 59gProtein: 29gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 98mgSodium: 1809mgPotassium: 1077mgFiber: 6gSugar: 3gVitamin A: 4678IUVitamin C: 30mgCalcium: 267mgIron: 2mg
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