I swapped flaky crust for a blanket of crispy golden tater tots and the result is a spoon-stopping Chicken Tot Pie you won’t believe until you see it.
I am obsessed with Chicken Tot Pie because it hits dinner at full throttle: a saucy chicken filling and a crown of crispy tater tots that refuse to be ignored. I love the contrast, the creamy filling studded with cooked chicken, shredded or diced (rotisserie works great) and bright pockets of peas and carrots, then that avalanche of golden tots on top.
But the best part is the crunch meeting gravy, every forkful a salty, chewy, slightly sweet celebration. No frills, just seriously satisfying comfort food that makes me plan leftovers before the pan even cools and I sleep better.
Ingredients
- Cooked chicken: hearty protein, keeps it filling and homey.
- Tater tots: crunchy top that’s ridiculously comforting and nostalgic.
- Yellow onion: sweet, savory base that warms the whole dish.
- Garlic: little punch of savory that you’ll notice in every bite.
- Butter: adds richness and that silky mouthfeel you want.
- All purpose flour: thickens the sauce so it clings to everything.
- Chicken broth: savory liquid backbone, keeps it from tasting flat.
- Milk: creamy binder that makes the filling smooth and cozy.
- Mixed vegetables: color, tiny bites of sweetness and veggie texture.
- Kosher salt: brings out flavors, so don’t skip it entirely.
- Black pepper: mild heat that wakes up the whole pie.
- Dried thyme: herb note that’s homey and not fussy.
Basically comforting.
- Cheddar cheese: melty, gooey yum that makes it extra decadent.
- Fresh parsley: bright finish, makes it look like you tried.
Ingredient Quantities
- 3 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 (32 oz) bag frozen tater tots, thawed slightly
- 1 cup diced yellow onion (about 1 medium)
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 2 cups low sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme or poultry seasoning
- 1/2 to 1 cup shredded cheddar cheese, optional but yummy
- 1 tablespoon chopped fresh parsley for garnish, optional
How to Make this
1. Preheat oven to 400 F and let the slightly thawed tater tots sit on the counter so they crisp more easily when baked.
2. Melt 3 tablespoons butter in a large skillet over medium heat, add 1 cup diced yellow onion and cook until softened, about 5 minutes. Stir in 2 cloves minced garlic for 30 seconds until fragrant.
3. Sprinkle 1/3 cup all purpose flour over the onion mixture, stir constantly for 1 to 2 minutes to cook the raw flour taste and make a roux.
4. Slowly whisk in 2 cups low sodium chicken broth and 1 cup milk until smooth and thickened, scraping the pan so nothing sticks. Simmer 2 to 3 minutes until you have a creamy gravy.
5. Stir in 3 cups cooked chicken (shredded or diced), 1 cup thawed frozen mixed vegetables, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme or poultry seasoning. Taste and adjust seasoning.
6. If using cheese, mix in 1/2 to 1 cup shredded cheddar now for a richer filling. Let the filling cool for 5 minutes so it is hot but not scalding; this helps keep the tater tots from getting soggy.
7. Spoon the filling into a 9×13 inch baking dish and spread into an even layer. Arrange the tater tots in a single snug layer on top, pointed-side up if possible, for maximum crispness.
8. Bake in the preheated oven 25 to 35 minutes, until the filling is bubbly and the tots are golden and crisp. If the tots need extra browning, broil on low for 1 to 3 minutes while watching closely.
9. Let the pie rest 5 minutes, sprinkle with 1 tablespoon chopped fresh parsley if desired, then serve hot. Leftovers reheat well in the oven to keep tots crispy.
Equipment Needed
1. 9×13 inch baking dish
2. Large ovenproof skillet or sauté pan
3. Wooden spoon or heatproof spatula
4. Whisk
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Can opener or packet opener (for broth if needed)
8. Oven mitts or potholders
FAQ
Chicken Tot Pie (Tater Tot Pot Pie) Recipe Substitutions and Variations
- Chicken (3 cups): swap with shredded rotisserie turkey, diced ham, or 2 cups cooked ground beef or turkey (same volume, maybe adjust salt if meat is cured).
- Tater tots (32 oz bag): use 2 pounds frozen diced hash browns, or 6 cups small roasted diced potatoes, or 1 sheet of frozen puff pastry cut into squares for a flakier top (bake a little longer).
- All purpose flour (1/3 cup): replace with 3 tablespoons cornstarch (mix with cold liquid first), or 1 to 1 GF baking flour for gluten free, or arrowroot powder same amount as cornstarch.
- Milk (1 cup): use 1 cup half and half for richer filling, or 1 cup unsweetened almond milk or oat milk for dairy free, or 3/4 cup heavy cream plus 1/4 cup water to keep richness without being too thick.
Pro Tips
– Let the filling cool a bit before you add the tots on top. If it is too hot the tots will steam and get soggy, so wait 4 to 6 minutes, not forever though or it’ll be hard to spread evenly.
– Arrange the tots pointed-side up and give them some space. They crisp way better if they are not smooshed together, so leave tiny gaps, and rotate the pan halfway through baking for even browning.
– Don’t skip seasoning the filling as you go. Taste the gravy before adding the chicken, you may need more salt or pepper. A splash of worcestershire or a little dijon mustard can boost the flavor if it tastes flat.
– If you want extra gooey cheese, stir some into the filling and sprinkle more on top for the last 5 minutes of baking. For super-crispy tops, broil for 30 to 90 seconds while watching it closely, cause it goes from perfect to burnt fast.
Chicken Tot Pie (Tater Tot Pot Pie) Recipe
I swapped flaky crust for a blanket of crispy golden tater tots and the result is a spoon-stopping Chicken Tot Pie you won't believe until you see it.
6
servings
613
kcal
Equipment: 1. 9×13 inch baking dish
2. Large ovenproof skillet or sauté pan
3. Wooden spoon or heatproof spatula
4. Whisk
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Can opener or packet opener (for broth if needed)
8. Oven mitts or potholders
Ingredients
-
3 cups cooked chicken, shredded or diced (rotisserie works great)
-
1 (32 oz) bag frozen tater tots, thawed slightly
-
1 cup diced yellow onion (about 1 medium)
-
2 cloves garlic, minced
-
3 tablespoons unsalted butter
-
1/3 cup all purpose flour
-
2 cups low sodium chicken broth
-
1 cup milk (whole or 2%)
-
1 cup frozen mixed vegetables (peas, carrots, corn), thawed
-
1 teaspoon kosher salt, adjust to taste
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon dried thyme or poultry seasoning
-
1/2 to 1 cup shredded cheddar cheese, optional but yummy
-
1 tablespoon chopped fresh parsley for garnish, optional
Directions
- Preheat oven to 400 F and let the slightly thawed tater tots sit on the counter so they crisp more easily when baked.
- Melt 3 tablespoons butter in a large skillet over medium heat, add 1 cup diced yellow onion and cook until softened, about 5 minutes. Stir in 2 cloves minced garlic for 30 seconds until fragrant.
- Sprinkle 1/3 cup all purpose flour over the onion mixture, stir constantly for 1 to 2 minutes to cook the raw flour taste and make a roux.
- Slowly whisk in 2 cups low sodium chicken broth and 1 cup milk until smooth and thickened, scraping the pan so nothing sticks. Simmer 2 to 3 minutes until you have a creamy gravy.
- Stir in 3 cups cooked chicken (shredded or diced), 1 cup thawed frozen mixed vegetables, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme or poultry seasoning. Taste and adjust seasoning.
- If using cheese, mix in 1/2 to 1 cup shredded cheddar now for a richer filling. Let the filling cool for 5 minutes so it is hot but not scalding; this helps keep the tater tots from getting soggy.
- Spoon the filling into a 9×13 inch baking dish and spread into an even layer. Arrange the tater tots in a single snug layer on top, pointed-side up if possible, for maximum crispness.
- Bake in the preheated oven 25 to 35 minutes, until the filling is bubbly and the tots are golden and crisp. If the tots need extra browning, broil on low for 1 to 3 minutes while watching closely.
- Let the pie rest 5 minutes, sprinkle with 1 tablespoon chopped fresh parsley if desired, then serve hot. Leftovers reheat well in the oven to keep tots crispy.
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: 454g
- Total number of serves: 6
- Calories: 613kcal
- Fat: 34g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 13g
- Cholesterol: 104mg
- Sodium: 720mg
- Potassium: 542mg
- Carbohydrates: 46.5g
- Fiber: 3g
- Sugar: 3.5g
- Protein: 48g
- Vitamin A: 250IU
- Vitamin C: 5mg
- Calcium: 87mg
- Iron: 1.3mg