Chicken Tot Pie
Published
Published
This Chicken Tot Pie casserole is one of my favorite easy and hearty weeknight comfort meals. It’s cozy, creamy, cheesy, and topped with golden tater tots instead of pie crust. My family devours it every single time. I love that it has all the nostalgic flavors of chicken pot pie without the fuss.
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Yep, I took cozy chicken pot pie and gave it a crispy tater tot topping. It’s the ultimate comfort food mash-up. Sometimes I just don’t want to deal with a pie crust and dare I say, I like the tots even better. I first made this when I had leftover rotisserie chicken and a bag of frozen tater tots I wasn’t sure what to do with. It’s been a dinner regular ever since, especially on chilly nights when we just want something warm and satisfying.
Helpful Tips
- Shred your own cheese. Using freshly shredded cheese makes a difference. Pre-shredded bags are super convenient, but they’re often coated with anti-caking agents that keep them from melting smoothly. I always shred from a block for this recipe. It melts like a dream and gives you that creamy, cheesy finish on top.
- Keep the tots crispy. Nobody wants soggy tots. To get that golden, crispy top, make sure to bake the casserole uncovered. Only tent with foil during the last 10 minutes if they’re getting too dark. This helps them stay crisp while the filling bubbles away underneath.
- Use small chicken pieces. For the best bite every time, chop your cooked chicken into small ½-inch cubes, so they’re just slightly larger than the peas and carrots. It makes a big difference in how the filling feels and tastes. You get a little bit of everything in every spoonful.
Chicken Tot Pie
Equipment
- 9"x9" baking dish
Ingredients
- 5 tablespoons butter
- 1 small sweet onion, diced small
- 1 celery rib, trimmed and diced small
- 1 & 3/4 cups frozen peas and carrots, (no need to thaw first)
- 2 cloves garlic, minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 1 & 3/4 cups low-sodium chicken broth
- 2/3 cups whole milk
- 1 & 1/2 cups cooked chicken breast, cut into very small ½-inch cubes
- 1/3 cup freshly shredded cheddar cheese
- 28 ounce bag frozen tater tots, (you won't use them all, see note)
- fresh chopped parsley, for garnish
Instructions
- Preheat oven to 400°F. Coat a deep 9×9 baking dish with nonstick spray.
- In a large nonstick skillet, melt the butter over medium-high heat. Stir in the onion, celery, and peas and carrots; season with the salt, pepper, garlic powder, and thyme. Cook for about 3 minutes until vegetables are tender and onions are soft and translucent. Add in the garlic and cook until fragrant, 20 seconds.
- Stir in the flour until dissolved and no white patches remain.
- Slowly pour in the chicken broth and the milk. Simmer over medium-low heat, stirring frequently, until thick, about 5 minutes.
- Add in the cooked chicken pieces. Remove from the heat.
- Pour the mixture into the prepared baking dish. Sprinkle the cheddar cheese on top.
- Top with frozen tater tots (you may only need half the bag.)
- Transfer to the oven and bake, uncovered, until the tater tots are golden brown and the filling is bubbly, 30 to 35 minutes. (Watch carefully and tent with foil the last 10 minutes of baking only if the tots are over-browning.)
- Remove from oven and garnish with a bit of fresh chopped parley.
- Allow to cool for 10 minutes or so before digging in. Serve and enjoy!
Video
Notes
Possible Variations
- Use monterey jack or colby jack cheese instead of cheddar
- Sub cooked and diced turkey for the chicken
- Swap peas and carrots for corn, green beans, or broccoli
- Add sautéed mushrooms for extra umami flavor
- Toss in crumbled bacon for a smoky twist
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chicken Tot Pie Step by Step
Sauté the veggies. Melt 5 tbsp butter in a skillet over medium-high heat. Add 1 small diced onion, 1 diced celery rib, and 1¾ cups frozen peas and carrots. Season with ½ tsp salt, ¼ tsp pepper, ¼ tsp garlic powder, and ¼ tsp dried thyme. Cook until tender, about 3 minutes. Add 2 minced garlic cloves and cook 20 seconds more.
Add the flour: Stir in 1/3 cup all-purpose flour until no white patches remain.
Make the sauce: Slowly pour in 1¾ cups low-sodium chicken broth and 2/3 cup whole milk, whisking constantly. Simmer until thickened, about 5 minutes.
Add the chicken: Stir in 1½ cups cooked diced chicken. Remove from heat.
Assemble the casserole: Pour the mixture into a greased 9×9 baking dish. Sprinkle 1/3 cup shredded cheddar cheese on top.
Add the tater tots: Arrange tater tots in a single layer (you’ll need about half the bag).
Bake: Bake at 400°F uncovered for 30–35 minutes until the tots are golden and the filling is bubbly. Tent with foil for the last 10 minutes if needed.
Rest & garnish. Let rest for 10 minutes. Garnish with chopped parsley before serving.
Serving Suggestions
This Chicken Tot Pie is a complete comfort meal on its own, but if you’re looking to round things out, a few simple sides pair perfectly. I like to serve it with a crisp green salad tossed in vinaigrette to balance the richness, or roasted green beans or asparagus for something warm and fresh. It’s a great option for cozy weeknights, weekend family dinners, or even a casual get-together.
How to Store & Make Ahead
- Fridge. Once cooled, store any chicken tot pie leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm individual portions in the microwave or place the whole dish back in a 350°F oven until heated through.
- Freeze. To freeze, assemble the casserole but don’t bake it. Wrap it tightly in foil and freeze for up to 2 months. When you’re ready to cook, bake straight from frozen at 400°F, adding 10–15 minutes to the bake time. You can also prep the filling up to 2 days ahead, store it in the fridge, then assemble and bake with the tots when you’re ready.
More Chicken Pot Pie Recipes
- Chicken Pot Pie Cobbler
- Chicken Pot Pie Noodles
- Easy Chicken Pot Pie
- Chicken Pot Pie Soup
- Chicken Pot Pie Crescent Rolls Ups
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