Chicken Tot Pie (Tater Tot Pot Pie) Recipe

I topped classic chicken and vegetable pot pie filling with a layer of golden tater tots to make a Chicken Pot Pie Casserole that begs a second look.

I never thought a pot pie could get so cheeky until I dunked my fork into a Chicken Tot Pie. It’s where Chicken Pot Pie crashes into Tater Tots and somehow becomes more fun than either alone.

The shredded chicken keeps it honest while those tots turn every bite into a little crispy surprise. People ask me if it’s a casserole or a pot pie and I just laugh because it happily refuses to choose.

It’s the kind of dinner that makes you curious enough to taste it twice, and yeah you might end up scraping the pan like I always do.

Ingredients

• Chicken: Lean protein, builds muscles, keeps you full, adds savory homey flavor
• Tater tots: Starchy comfort food, carbs for energy, crispy top, not very nutrient dense
• Condensed soup: Creamy binder, adds sodium and fat, gives rich gravy like texture
• Mixed vegetables: Adds color fiber and vitamin A and C, makes it feel lighter
• Onion and garlic: Provide sweet sharp aromatics, depth of flavor, some antioxidants too
• Butter or olive oil: Fat for flavor and browning, helps carry seasonings, use less if watching calories
• Thyme and poultry seasoning: Herbs boost savory notes, small amounts add big flavor without salt
• Cheddar cheese: Adds melty richness and a salty tang, brings comfort food vibes
• Parsley: Fresh herb lift, a bright finish and little extra color

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts or thighs cooked and shredded or cut into bite sized pieces
• 1 (32 ounce) bag frozen tater tots, about 6 to 8 cups
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 1/2 cup milk
• 2 cups frozen mixed vegetables (peas, carrots, corn and/or green beans)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning, optional
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
• 1 cup shredded cheddar cheese, optional but tasty

How to Make this

1. Preheat oven to 400°F and grease a 9×13 baking dish with a little butter or oil.

2. In a large skillet melt 2 tablespoons butter or heat 2 tbsp olive oil over medium heat, add 1 small chopped yellow onion and cook till soft about 4-5 minutes, add 2 cloves minced garlic and cook 30 seconds.

3. Add 1 1/2 pounds cooked shredded or chopped chicken to the skillet, sprinkle in 1 teaspoon dried thyme, 1/2 teaspoon poultry seasoning if using, 1 teaspoon salt and 1/2 teaspoon black pepper, stir to combine and heat through.

4. Stir in 2 (
10.5 ounce) cans condensed cream of chicken soup and 1/2 cup milk until smooth, then fold in 2 cups frozen mixed vegetables and 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley. If using, stir in 1 cup shredded cheddar now for extra cheesiness.

5. Taste the filling and adjust salt and pepper if needed, then pour the hot chicken mixture into the prepared 9×13 dish and spread it into an even layer.

6. Arrange about 6 to 8 cups (1 32 ounce bag) frozen tater tots in a single layer over the filling, try to cover most of it so the tots crisp evenly; sprinkle remaining cheese on top if you like.

7. Bake uncovered at 400°F for 35 to 40 minutes until the filling is bubbly and the tots are golden brown and heated through.

8. If the tots arent as crispy as you want, put the casserole under the broiler for 2 to 4 minutes watching closely so they dont burn.

9. Let the Chicken Tot Pie rest 8 to 10 minutes before serving so it sets up, and tip: use rotisserie chicken to save time or pre-bake the tots 10 minutes on a sheet for extra crispness.

Equipment Needed

1. 9×13 baking dish, greased
2. Large skillet (10 to 12 inch)
3. Cutting board
4. Chef’s knife
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Can opener
8. Mixing bowl
9. Baking sheet for pre-baking tots or catching drips
10. Oven mitts, theyll save your hands when you pull it out of the oven

FAQ

Chicken Tot Pie (Tater Tot Pot Pie) Recipe Substitutions and Variations

• Chicken (1 1/2 pounds): use 1 1/2 pounds rotisserie chicken or cooked shredded turkey, or 2 (12 oz) cans chunk chicken drained for a faster shortcut; canned versions are saltier so taste before adding extra salt.
• Tater tots (32 ounce): swap for 6 to 8 cups frozen hash brown cubes or shredded potatoes, or thinly sliced Yukon Golds tossed with 1 tbsp oil and roasted until crisp; baking time might be a bit longer.
• Condensed cream of chicken soup (2 cans): replace with 2 cans condensed cream of mushroom, or make a quick homemade sauce with 3 tbsp butter, 3 tbsp flour, 2 1/2 cups chicken broth and 1/2 cup milk whisked until thick, season to taste.
• Shredded cheddar (1 cup, optional): use Monterey Jack, Colby, or a mild mozzarella for a less sharp flavor, or Pepper Jack if you want some heat; if using a stronger cheese cut back on added salt.

Pro Tips

1) let the filling cool for 5 minutes before you place the tots on top, hot filling makes the tots steam and get soggy. if the filling still seems loose stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water, heat a minute to thicken, then top.

2) for extra crispness air fry or bake the tots on a sheet until just golden before you arrange them on the casserole. a light brush or spray of oil and a sprinkle of fine salt before baking helps too.

3) boost the flavor by browning the onions a little longer, add 1 teaspoon Dijon or a splash of white wine when you deglaze the pan, and finish with a squeeze of lemon or a tablespoon of sour cream to brighten the whole dish.

4) make ahead and reheating tips: assemble and refrigerate up to 24 hours, or freeze unbaked in foil for up to 2 months. if baking from frozen add 15 to 25 minutes to the bake time and tent the edges with foil so the tots dont burn. to re-crisp leftovers reheat in a 375°F oven or in an air fryer rather than the microwave.

Chicken Tot Pie (Tater Tot Pot Pie) Recipe

Recipe by James Level

0.0 from 0 votes

I topped classic chicken and vegetable pot pie filling with a layer of golden tater tots to make a Chicken Pot Pie Casserole that begs a second look.

Pin

Servings

6

servings

Calories

859

kcal

Equipment: 1. 9×13 baking dish, greased
2. Large skillet (10 to 12 inch)
3. Cutting board
4. Chef’s knife
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Can opener
8. Mixing bowl
9. Baking sheet for pre-baking tots or catching drips
10. Oven mitts, theyll save your hands when you pull it out of the oven

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts or thighs cooked and shredded or cut into bite sized pieces

• 1 (32 ounce) bag frozen tater tots, about 6 to 8 cups

• 2 (10.5 ounce) cans condensed cream of chicken soup

• 1/2 cup milk

• 2 cups frozen mixed vegetables (peas, carrots, corn and/or green beans)

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons butter or olive oil

• 1 teaspoon dried thyme

• 1/2 teaspoon poultry seasoning, optional

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon black pepper

• 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley

• 1 cup shredded cheddar cheese, optional but tasty

Directions

• Preheat oven to 400°F and grease a 9×13 baking dish with a little butter or oil.
• In a large skillet melt 2 tablespoons butter or heat 2 tbsp olive oil over medium heat, add 1 small chopped yellow onion and cook till soft about 4-5 minutes, add 2 cloves minced garlic and cook 30 seconds.
• Add 1 1/2 pounds cooked shredded or chopped chicken to the skillet, sprinkle in 1 teaspoon dried thyme, 1/2 teaspoon poultry seasoning if using, 1 teaspoon salt and 1/2 teaspoon black pepper, stir to combine and heat through.
• Stir in 2 (
• 5 ounce) cans condensed cream of chicken soup and 1/2 cup milk until smooth, then fold in 2 cups frozen mixed vegetables and 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley. If using, stir in 1 cup shredded cheddar now for extra cheesiness.
• Taste the filling and adjust salt and pepper if needed, then pour the hot chicken mixture into the prepared 9×13 dish and spread it into an even layer.
• Arrange about 6 to 8 cups (1 32 ounce bag) frozen tater tots in a single layer over the filling, try to cover most of it so the tots crisp evenly; sprinkle remaining cheese on top if you like.
• Bake uncovered at 400°F for 35 to 40 minutes until the filling is bubbly and the tots are golden brown and heated through.
• If the tots arent as crispy as you want, put the casserole under the broiler for 2 to 4 minutes watching closely so they dont burn.
• Let the Chicken Tot Pie rest 8 to 10 minutes before serving so it sets up, and tip: use rotisserie chicken to save time or pre-bake the tots 10 minutes on a sheet for extra crispness.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 475g
• Total number of serves: 6
• Calories: 859kcal
• Fat: 32.8g
• Saturated Fat: 13.8g
• Trans Fat: 0.25g
• Polyunsaturated: 2.5g
• Monounsaturated: 6.7g
• Cholesterol: 136mg
• Sodium: 1100mg
• Potassium: 1420mg
• Carbohydrates: 48g
• Fiber: 5.3g
• Sugar: 5.2g
• Protein: 46.8g
• Vitamin A: 2000IU
• Vitamin C: 8mg
• Calcium: 195mg
• Iron: 1.5mg