Chicken and Tater Tot Casserole

Pulsing potato tots in a food processor keeps their crispy texture and turns them into a crunchy topping in this Chopped Dinner Challenge[ recipe for pot pie. Chopped Basket Ingredient: Tater Tots* *tater tot is a registered trademark of Ore-Ida]

Total Time:
1 hr 20 min
30 min
10 min
40 min

4 servings

  • 4 tablespoons unsalted butter
  • 2 carrots, cut into 1/2-inch thick rounds
  • 2 stalks celery, cut into 1/4-inch half-moons
  • 1 onion, chopped
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 4 cups shredded cooked chicken
  • 3 cups frozen tater tots, thawed
  • 1 teaspoon fresh thyme leaves
  • Preheat the oven to 450 degrees F.

  • Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.

  • Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.

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4.9 9
This was amazing. I did a few changes though! I cooked my chicken with Italian herbs and olive oil first in the pan. Then instead of celery I did broccoli. In the cream base I also added fresh rosemary and thyme and put my tots on the bottom of the dish. Topped it off with sharp cheddar. So delicious will definitely make again.  item not reviewed by moderator and published
Really delicious and easy to make! I made it gluten and dairy free by using canola oil, almond milk and gluten free flour.  item not reviewed by moderator and published
Finally, a chicken pot pie without all that pie crust.  I had a very large rotisseried chicken in the frig that needed to be used.  I increased the amount of carrots and celery and also added mushrooms and peas.  I doubled the amount of sauce and increased the depth of flavor by simmering a quart of chicken broth with a bay leaf and a sliced garlic clove before starting the recipe. Of course, I strained the broth before using.   While the sauce and veggies were simmering together I also added 1/4 teaspoon of poultry seasoning.  It was a big hit with the family and  I'll make again for sure.<br /> item not reviewed by moderator and published
It came out quite good. I didn't use the food processor, just crumbled up the tots, and threw in some leftover corn. Crust came out crispy and light. item not reviewed by moderator and published
For some reason this recipe looked really good and it was. I like chicken pot pie filling, but I'm not a crust person. I added mushrooms and peas to amp up the vegies. loved it - and the leftovers were even better. item not reviewed by moderator and published
This was SOOOOOOOO GOOOOD! The only changes I made was to rough chop the tots because I don't have a processor and put that on the bottom of my baking dish. I used one can of broth instead of two cups and then I put as many full tots as I could on top with some shredded really good white cheddar. YUM! item not reviewed by moderator and published
This was tasty, my family and I really liked it. I made it two weeks ago and they want it again. item not reviewed by moderator and published
The filling is delicious! I use it with the tots and sometimes in a regular pie shell for chicken pot pie. item not reviewed by moderator and published
I made this for dinner and everyone thought it was delicious. I was a little skeptical about using the tater tots, but it added a delicious crunch. I will definitely be making this a comfort food for those cold winter days. item not reviewed by moderator and published

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