One-Pot Chicken Tot Pie

5 from 1 vote

One-Pot Chicken Tot Pie

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.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Main Course

Servings: servings.

Calories: 437kcal

Author: Chula King

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

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.

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