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Chicken Pot Pie with a Tater Tot Crust

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  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 6 servings
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6 tablespoons (3/4 stick) unsalted butter

4 celery stalks, chopped 

3 carrots, chopped 

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

1 tablespoon chopped fresh tarragon

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 peas 

3 cups shredded 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 celery, carrots, leeks and tarragon, and cook, stirring occasionally, 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 until it thickens, 1 to 2 minutes. Stir in the salt and pepper.
  4. Return the vegetables to the skillet; add the peas and chicken and stir to combine. Sprinkle the frozen tater tots all over the filling to cover completely (there will be extra tater tots; reserve for another use). Bake until the tots are golden brown and the filling is bubbling, about 30 minutes. Let cool for 5 minutes before serving.
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