Loading Video...

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.
Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
35m Easy 94%
CLASS
18m Easy 100%
CLASS
28m Easy 96%
CLASS
18m Easy 99%
CLASS

28m Easy 98%
CLASS
39m Intermediate 100%
CLASS
30m Easy 100%
CLASS