I can never resist the creamy chicken pot pie filling, golden tater tots, and family-style comfort baked into every bite. This casserole is the kind of dinner that disappears fast and leaves everyone asking for seconds.
I’m obsessed with this Chicken Pot Pie Tater Tot Casserole because it hits that messy, creamy, crispy craving without acting fancy about it. I get the rich chicken pot pie flavor I love, then frozen tater tots show up on top and make the whole thing way more fun.
The edges get crunchy, the filling stays thick and savory, and every bite has that “just one more scoop” pull. And honestly, I love a dinner that feels a little chaotic in the best way.
Creamy underneath. Crispy on top.
Totally loaded. This is the kind of casserole I keep thinking about later.
Ingredients
- Chicken makes it hearty, cozy, and totally dinner-worthy without trying too hard.
- Tater tots bring the crispy top everyone secretly picks at first.
- Mixed vegetables add color, sweetness, and a tiny “hey, it’s balanced” moment.
- Cream of chicken soup keeps the filling thick, creamy, and classic pot pie-ish.
- Milk loosens everything up so it’s creamy, not gloopy.
- Sour cream adds tang and makes the sauce taste a little richer.
- Onion gives that warm, savory base you’d miss if it disappeared.
- Garlic makes the whole casserole smell like you know what you’re doing.
- Butter adds comfort.
Basically, it’s the cozy button.
- Cheddar melts into the filling and gives the top extra snacky vibes.
- Thyme adds that pot pie flavor without making it taste fancy.
- Plus, parsley makes it look fresh, even when dinner’s pure comfort food.
Ingredient Quantities
- 3 cups cooked chicken, shredded or diced
- 1 (32 ounce) bag frozen tater tots
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 to 1 1/2 cups shredded cheddar cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley for garnish, optional
How to Make this
1. Preheat oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
2. In a large skillet heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter is melted.
3. Add the finely chopped yellow onion and cook 4 to 5 minutes until softened, then add the minced garlic and cook 30 seconds more.
4. Stir in the condensed cream of chicken soup, 1 cup milk, 1/2 cup sour cream, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme; cook and stir until the mixture is smooth and slightly warmed.
5. Add the 3 cups cooked chicken, 2 cups frozen mixed vegetables, and 1/2 to 1 cup of the shredded cheddar cheese to the skillet; stir to combine and heat through. Taste and adjust seasoning if needed.
6. Pour the chicken and vegetable mixture into the prepared baking dish and spread into an even layer.
7. Arrange the frozen tater tots in a single layer over the filling to cover completely.
8. Sprinkle the remaining shredded cheddar cheese over the tater tots.
9. Bake uncovered for 35 to 45 minutes, or until the tater tots are golden brown and the filling is bubbly. If the tops brown too quickly, tent loosely with foil.
10. Let rest 5 to 10 minutes, then garnish with 1 tablespoon chopped fresh parsley if desired and serve.
Equipment Needed
1. Oven
2. 9×13 inch baking dish
3. Large skillet or sauté pan
4. Measuring cups and measuring spoons
5. Cutting board and chef knife
6. Wooden spoon or heatproof spatula
7. Mixing bowl
8. Box grater or pre-shredded cheese container opener
FAQ
Chicken Pot Pie Tater Tot Casserole Recipe Substitutions and Variations
- Tater tots: use frozen diced potatoes or hash brown patties broken into pieces for similar texture; or use cubed roasted potatoes for a crispier, less processed option.
- Condensed cream of chicken soup: substitute 2 cups homemade white sauce with 1 cup chicken stock plus 1 cup milk thickened with 2 tablespoons flour and 2 tablespoons butter; or use cream of mushroom for a different flavor.
- Sour cream: swap with plain Greek yogurt for tang and creaminess; or use crème fraîche for richer texture.
- Shredded cheddar cheese: replace with Monterey Jack for a milder melt; or use a blend of mozzarella and Parmesan for extra stretch and savory depth.
Pro Tips
1. Get the filling as hot and well seasoned as you can before it goes into the dish. A piping hot, seasoned filling reduces sogginess under the tots and gives better flavor in every bite.
2. Pat the frozen vegetables dry if they have any ice crystals. Excess moisture = a watery filling. If your chicken is cold from the fridge, warm it and let it absorb some of the sauce so the casserole bakes evenly.
3. For extra crispiness, bake the casserole until the tots are deep golden, then move it under the broiler for 1 to 2 minutes while watching closely. If the edges brown too fast, tent loosely with foil for a few minutes, then finish crisping.
4. This is great for make ahead. Assemble up to the point of baking, cover tightly, and refrigerate. Add 10 to 15 minutes to the baking time if you bake it straight from chilled, and let it rest 10 minutes before serving so the filling sets.
Chicken Pot Pie Tater Tot Casserole Recipe
I can never resist the creamy chicken pot pie filling, golden tater tots, and family-style comfort baked into every bite. This casserole is the kind of dinner that disappears fast and leaves everyone asking for seconds.
8
servings
674
kcal
Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large skillet or sauté pan
4. Measuring cups and measuring spoons
5. Cutting board and chef knife
6. Wooden spoon or heatproof spatula
7. Mixing bowl
8. Box grater or pre-shredded cheese container opener
Ingredients
-
3 cups cooked chicken, shredded or diced
-
1 (32 ounce) bag frozen tater tots
-
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
-
1 (10.5 ounce) can condensed cream of chicken soup
-
1 cup milk
-
1/2 cup sour cream
-
1 small yellow onion, finely chopped
-
1 clove garlic, minced
-
2 tablespoons butter
-
1 tablespoon olive oil
-
1 to 1 1/2 cups shredded cheddar cheese, divided
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon dried thyme
-
1 tablespoon chopped fresh parsley for garnish, optional
Directions
- Preheat oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
- In a large skillet heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter is melted.
- Add the finely chopped yellow onion and cook 4 to 5 minutes until softened, then add the minced garlic and cook 30 seconds more.
- Stir in the condensed cream of chicken soup, 1 cup milk, 1/2 cup sour cream, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme; cook and stir until the mixture is smooth and slightly warmed.
- Add the 3 cups cooked chicken, 2 cups frozen mixed vegetables, and 1/2 to 1 cup of the shredded cheddar cheese to the skillet; stir to combine and heat through. Taste and adjust seasoning if needed.
- Pour the chicken and vegetable mixture into the prepared baking dish and spread into an even layer.
- Arrange the frozen tater tots in a single layer over the filling to cover completely.
- Sprinkle the remaining shredded cheddar cheese over the tater tots.
- Bake uncovered for 35 to 45 minutes, or until the tater tots are golden brown and the filling is bubbly. If the tops brown too quickly, tent loosely with foil.
- Let rest 5 to 10 minutes, then garnish with 1 tablespoon chopped fresh parsley if desired and serve.
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: 316g
- Total number of serves: 8
- Calories: 674kcal
- Fat: 38g
- Saturated Fat: 15g
- Trans Fat: 0.2g
- Polyunsaturated: 3.8g
- Monounsaturated: 10g
- Cholesterol: 76mg
- Sodium: 415mg
- Potassium: 917mg
- Carbohydrates: 50g
- Fiber: 5.1g
- Sugar: 5.6g
- Protein: 28g
- Vitamin A: 1000IU
- Vitamin C: 8.8mg
- Calcium: 161mg
- Iron: 2mg
