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Chicken Pot Pie with a Tater Tot Crust

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 6 servings
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6 tablespoons (3/4 stick) unsalted butter

1 tablespoon chopped fresh tarragon 

4 celery stalks, chopped 

3 carrots, chopped 

1 leek, white and light green parts only, thinly sliced 

1/4 cup all-purpose flour 

2 cups chicken broth 

1 1/2 cups heavy cream 

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1 1/2 cups frozen green peas 

3 cups shredded/pulled-apart rotisserie chicken meat

One 2-pound bag frozen tater tots 


  1. Preheat the oven to 400 degrees F.
  2. Melt 2 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the tarragon, celery, carrots and leeks and cook until the vegetables are softened, 3 to 5 minutes. Transfer to a bowl and set aside. Wipe out the skillet.
  3. Add the remaining 4 tablespoons butter to the skillet over medium heat, sprinkle in the flour and whisk until a paste forms and starts to bubble. Whisk in the chicken broth and continue to cook until it begins to thicken, 3 to 5 minutes. Whisk in the cream and cook for another minute or two. Season with the salt and pepper.
  4. Add the vegetables back to the skillet along with the peas and chicken and mix together. Sprinkle the frozen tater tots all over the chicken mixture to cover completely (there will be extra tater tots; seal and place back in the freezer for another meal). Bake until the tots are golden brown and the filling is bubbling, about 30 minutes. Let cool for 5 minutes before serving.