Chicken Tot Pie is a one-pot wonder that combines two comfort foods—chicken pot pie and tater tot casserole! It blends the savory filling of a classic chicken pot pie with the golden topping of tater tots. The result is a delicious and simple dish.
Jump to:
Ingredients – Here’s What You’ll Need
- The Chicken: For this dish, I used skinless, boneless chicken breasts.
- The Tots: Frozen tater tots took the place of the traditional crust on a chicken pot pie.
- The Veggies: This delicious dish used onions, carrots, celery, and frozen green peas.
- The Creamy Sauce: The chicken and veggies were cooked in a creamy sauce that used unsalted butter, all-purpose flour, black pepper, chicken broth, Better than Bouillon Roasted Chicken Base, and heavy cream
Making the One-Pot Chicken Tot Pie: Step-by-Step
- I started by whisking together the chicken broth and Better than Bouillon Roasted Chicken Base. Then, I set this aside for later use.
- Next, I melted the butter in a medium braiser over medium heat and added the onions, carrots, and celery. I cooked the veggies, stirring occasionally until they softened, about 15 minutes.
- Then, I added the chicken. I cooked the chicken with the veggie mixture until it was no longer pink, which took five to seven minutes.
- Once the chicken was no longer pink. I added the flour and pepper. I stirred everything together and let it cook for about two minutes to eliminate the raw flour taste.
- Then, I added the chicken broth mixture. I stirred everything together and cooked it, stirring constantly until it thickened and became thickened and bubbly.
I covered the pan, lowered the heat to medium-low, and cooked the chicken and veggies until the carrots and celery were tender, about 25 minutes.
- Once the carrots and celery were tender, I added the frozen green peas and heavy cream. I stirred everything together and removed the pan from the heat.
- Starting at the outer edge, I arranged the frozen tater tots in a circular fashion, covering the filling completely.
I baked the One-Pot Chicken Tot Pie in a preheated 425°F oven for 30 to 35 minutes until it was bubbly and the tater tots were golden brown. I removed the tot pie from the oven, sprinkled it with parsley, and served it with homemade biscuits and a simple side salad.
This recipe gives a tasty touch to a traditional meal by combining easy cooking methods with a classic pie’s great flavor. The One-Pot Chicken Tot Pie is sure to become a go-to favorite, whether you aim to impress guests at a gathering or satisfy your craving for a cozy supper at home. Yum!
Recipe Tips and Tricks
- Better than Bouillon Chicken Base is generally found next to the soup in the grocery store. It adds a lot of flavor to the filling but is quite salty. Therefore, taste the filling before adding any salt.
- I made this one-pot dish in my medium 12-inch braiser. To cover the filling, 24 ounces of tater tots were needed. You can use a 12-inch ovenproof skillet instead of a braiser. You can also make the filling in a skillet and transfer it to a 3-quart casserole dish. The quantity of tater tots will likely differ depending on your casserole dish’s dimensions.
- This dish is best eaten right after it is baked. However, I will generally discard the uneaten tater tots if there are leftovers because they don’t reheat well and refrigerate just the filling. I like to serve the reheated leftover filling over rice or freshly made biscuits.
Other One-Pot Wonders
If you’re looking for other one-pot recipes, you’ve come to the right place. Check out these delicious recipes.
Did you make this recipe? We’d love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don’t forget to follow us on TikTok, Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you’ll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
One-Pot Chicken Tot Pie
Equipment
- Medium (12-inch) braiser or ovenproof skillet
Ingredients
- 2 ½ cups (20 ounces) low-sodium chicken broth (See Tip 1)
- 1 Tablespoon Better than Bouillon Roast Chicken Base (See Tip 2)
- 6 Tablespoons (3 ounces) unsalted butter
- 1 ½ cups chopped onion (1 large onion)
- 1 cup diced carrots (2 to 3 medium carrots, peeled)
- 1 cup diced celery (3 to 4 stalks)
- 1 pound (16 ounces) skinless, boneless chicken breasts, cut into 1-inch pieces
- 6 Tablespoons (1.875 ounces) all-purpose flour
- ¼ teaspoon black pepper
- 1 cup (5 ounces) frozen green peas
- 2 Tablespoons (1 ounce) heavy cream
- 16 to 24 ounces of frozen tater tots (depending on the size of your baking dish) (See Tip 3)
Instructions
- Whisk together the chicken broth and Better than Bouillon Roast Chicken Base. Set aside.
- Melt butter over medium heat in a 12-inch braiser or ovenproof skillet. Add onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 15 minutes.
- Add the chicken. Cook, stirring occasionally, until the chicken is no longer pink, 5 to 7 minutes.
- Add the flour and pepper; stir to combine. Cook for 2 minutes. Add the chicken broth mixture. Cook, stirring constantly, until thickened and bubbly.
- Reduce the heat to medium-low. Cover and cook for 25 to 30 minutes or until the carrots and celery are done. Remove the cover; add the frozen peas and the cream. Stir to combine. Remove from the heat. Chicken mixture can be prepared in advance up to this point. (See Tip 4)
- Preheat oven to 425°F.
- Starting at the outer edge, arrange the tater tots over the filling in a circular fashion. Bake uncovered in the preheated 425°F oven for 30 to 35 minutes, or until the filling is bubbly and the tater tots are golden brown.
- Yield: 6 servings. (See Tip 5)
Video
Tips/Notes
- I like to use low-sodium chicken broth, but you can use regular chicken broth.
- Better than Bouillon can be found next to the soup in the grocery store. It’s very concentrated and very salty. However, when added to a dish like this Chicken Tot Pie, it adds an amazing depth of flavor and just the right amount of salt. You could substitute 1 to 2 bouillon cubes.
- I made this one-pot dish in my medium 12-inch braiser. To cover the filling, 24 ounces of tater tots were needed. You can use a 12-inch ovenproof skillet instead of a braiser. You can also make the filling in a skillet and transfer it to a 3-quart casserole dish. The quantity of tater tots will likely differ depending on your casserole dish’s dimensions.
- I don’t like green peas that are overcooked. If you prefer your green peas to be more cooked, increase the heat to medium and cook the mixture until the peas are of the desired doneness.
- This dish is best eaten right after it is baked. However, I will generally discard the uneaten tater tots if there are leftovers because they don’t reheat well and refrigerate just the filling. I like to serve the reheated leftover filling over rice or freshly made biscuits.
Leave a Reply