Chicken Pot Pie Tater Tot Casserole Recipe - Life's Little Sweets (2024)

Chicken Pot Pie Tater Tot Casserole Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared there as Chicken Pot Pie Tater Tot Casserole.

Estimated reading time: 6 minutes

This Chicken Pot Pie Tater Tot CasseroleRecipe is a savory and comforting one-dish recipe, perfect for dinner with your family or bring to a gathering. It has chicken, pie crust, tater tots, and mixed vegetables all combined into one lovely dish! (makes 2, 9-inch round casserole pies)

Chicken Pot Pie Tater Tot Casserole Recipe

Hi Everyone, This Chicken Pot Pie Tater Tot CasseroleRecipe is a mash-up of two favorite things: Tater tots and chicken pot pie!

This recipe has comfort food and flavors everyone in the family is sure to love.

It’s amazing how a few simple ingredients can make something so delicious and perfect for cozy nights when it’s cold outside.

The nice thing is you have your veggies, protein, and carbs all in one dish which makes it a super simple dinner with easy cleanup.

Since this recipe makes 2, 9-inch round casserole pies, you can make one for dinner and give one away or freeze it for another night.

If you are going to freeze one, you don’t have to bother thawing the pie crust.

You can make a homemade pie crust if you want but if it makes it hard in any way to complete the recipe by making a homemade pie crust, just get the store-bought ones at your grocery store.

You will still get that same homemade taste in this recipe because most of the recipe is from scratch.

You can sub out the 2 cups of mixed vegetables for 2 cups of another type of frozen vegetable or even 2 cups of fresh vegetables of your choice as long as they are bite-size.

The mixed vegetables are a classic chicken pot pie ingredient and usually something one might have on hand in their freezer.

There is no condensed soup in this recipe and I feel that it really makes a difference.

The filling has butter, flour, chicken broth, and milk to name some of the ingredients which add to its thick creamy texture.

I added minced garlic to this recipe, and I feel like it adds to the flavor of the filling.

Garlic is not a traditional ingredient in chicken pot pie but this is not a traditional chicken pot pie, now, is it?

Ingredients

• 2, 9-inch store-bought pie crusts frozen, thawed (if you are freezing it, do not bother to thaw the crust)

Filling

• 1/3 cup unsalted butter
• 1 teaspoon minced garlic (optional)
• 1/3 cup yellow onion, chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon fresh ground black pepper, amount to taste
• 1/2 cup whole milk

• 2 1/2 cups shredded cooked chicken (you can substitute the same amount of turkey)
• 2 cups frozen mixed vegetables, thawed

Topping

• 1 bag of tater tots, regular size or mini (I suggest the “mini” kind if you can find them)
• 1/2-1 cup shredded 3-cheese blend (I like Cheddar), optional
• parsley flakes for serving or fresh parsley
• Kosher salt and fresh ground pepper for serving

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Kitchen Tools

• measuring spoons and cups
• wet measure
• cutting board
• chef’s knife
• 9-inch round casserole dish/pie plate (the store-bought pie crusts may already be in an aluminum pie plate which you can set in a glass or ceramic one for serving)
• spatula
• large spoon
• trivet and oven mitts
• 2 rimmed aluminum baking sheets (in case of overflow during baking)
• tin foil to make a foil tent (optional)

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You can really get creative with the tater tots designs if you want.

I opted for a simple, circular row – that seemed to fit them the easiest.

I do suggest using the mini tater tots if you can find them, that way you can fit more in and no, they do not need to be thawed before baking.

They crisp right up when they bake!

I know you will love this Chicken Pot Pie Tater Tot Casserole recipe, if you try it, let me know in the comments below!

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Yield: makes 2, 9-inch round casserole pies

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This Chicken Pot Pie Tater Tot Casserole Recipe is a savory and comforting one-dish recipe, perfect for dinner with your family or bring to a gathering. It has chicken, pie crust, tater tots, and mixed vegetables all combined into one lovely dish! makes 2, 9-inch round casserole pies

Ingredients

• 2 pie crusts, 9-inch store bought frozen, thawed (if you plan to freeze it, do not bother thawing)

Filling

• 1/3 cup unsalted butter
• 1 teaspoon minced garlic, optional
• 1/3 cup yellow onion, chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon fresh ground black pepper, amount to taste
• 1/2 cup whole milk
• 2 1/2 cups chicken, cooked and shredded. you can substitute the same amount turkey
• 2 cups frozen mixed vegetables, thawed
• 1 3/4 cup chicken broth

Topping

• 1 bag frozen tater tots, 1 bag (1 pound, 12 ounces/793 grams) regular size or mini, you will not use all the tots in the bag
• 1/2 cup cheddar, shredded 3-cheese blend (I like Cheddar) optional 1/2-1 cup
• 1 teaspoon parsley flakes amount to taste, or fresh parsley, for serving
• Kosher salt and fresh ground pepper, for serving

Instructions

1. Heat oven to 425 degrees F
2. In a large saucepan, melt the unsalted butter over medium heat, add the yellow onion, and cook until the onions are tender. Stir in flour, salt, and pepper. Stir in broth and milk and cook until thick, smooth, and bubbly.
3. Add Chicken, and mixed vegetables, and stir. Turn off the heat and remove it from the stovetop. Spoon the chicken-vegetable mixture evenly into the pie crusts. Top with tater tots in neat rows (I like the circular design). Add the optional shredded cheese to the top.
4. Bake in a 425-degree preheated oven for 30 to 40 minutes until the tater tots and crust is golden brown. If needed, in the last 15 to 20 minutes cover the crust edge in aluminum foil to prevent over-browning or burning. When the casserole is done baking, allow standing for 5 minutes before serving, enjoy!

Notes

• makes 2, 9-inch round casserole pies

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Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 723Total Fat: 44gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 127mgSodium: 982mgCarbohydrates: 50gFiber: 5gSugar: 6gProtein: 32g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

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• This post was originally posted on 11/28/2018
• Updated & republished on 4/6/2021