This Tater Tot Chicken Pot Pie is the perfect medley of two comfort food dishes – a great twist to the usual pot pie that will get everyone to the table in no time!
This dish is as easy as assembling chicken pot pie filling and layering it with evenly spaced tater tots, baked to a crispy golden brown, and then sprinkled with cheese for a melt-in-your-mouth serving. Use leftover chicken pot pie filling from making this Easy Chicken Pot Pie, Freezer Chicken Pot Pie, or Chicken Pot Pie Hand Pies.
Since you can freeze your Tater Tot Chicken Pot Pie for up to 3 months, it makes for a great meal prep recipe that you can whip out to serve the hunger hordes without having to make a wholesome meal from scratch! Serve this family favorite dish as is or alongside Homemade Dinner Rolls, Easy Italian Salad, or Air Fryer Roasted Vegetables.
What do I Need for Tater Tot Chicken Pot Pie?
- Salted butter – Melt butter.
- Yellow onion – Diced.
- All-purpose flour
- Salt and black pepper
- Whole milk
- Cream cheese
- Chicken broth – Or chicken stock. You could also combine 1 cup of water with 1 teaspoon of chicken bouillon.
- Mixed vegetables – Peas, carrots, and corn.
- Chicken – Cooked and diced. Chicken breast is best, but you can also use other cuts of cooked chicken for this chicken pot pie tater tot casserole.
- Frozen tater tots
- Cheddar cheese – Freshly grated.
Top the melted cheese with freshly chopped herbs if you like.
Large skillet or saucepan and 9×13 casserole dish.
Variations and Substitutions:
- You can cook your chicken from scratch or even use rotisserie chicken. Shredded chicken is also an option.
- If you don’t enjoy chicken, you can use turkey instead, leftover ham, or even ground beef.
- Swap out the veggies called for in this recipe for those that you know your family will love – it’s easily customizable.
- Make small versions of this hearty chicken pot pie casserole by dividing the chicken pot pie mixture and tater tot crust topping into individual serving-size ramekins or muffin tins! If you go this route, then reduce the cooking time to 25 minutes. Add grated cheese to the top of the chicken mixture and then return them to cooking for an additional 3-4 minutes.
- To replace the potato tater tots, make use of vegetable tots or make a mashed potato topping similar to how you’d assemble a Shepherd’s Pie.
PREP: Preheat the oven.
Step 1: Melt the butter in a saucepan over medium heat and saute the onions until translucent.
Step 2: Add the flour, salt, and pepper.
Step 3: Stir constantly until the mixture browns.
Step 4: Slowly whisk in the chicken broth and milk. Stir over medium heat for 4-5 minutes until it starts to bubble and thickens. Remove from heat.
Step 5: Stir in the cream cheese, mixed vegetables, and chicken.
Step 6: Pour chicken mixture into a 9×13 casserole dish.
Step 7: Add the frozen tater tots in a single layer over the chicken pot pie mixture. Bake for 40 minutes.
Step 8: Remove the casserole from the oven, top it with freshly grated cheese, and return to the oven for an additional 3-5 minutes.
SERVE: Serve this tater tot chicken pot pie casserole immediately.
- Yukon gold hash browns work the best for this recipe since they bake to a lovely golden brown.
- Make sure that you’ve kept your baked casserole at room temperature for 2 hours prior to storing otherwise moisture will collect due to condensation which can affect the texture of the tater tots.
- Serve this casserole alongside a fresh green salad, homemade dinner rolls, or a separate vegetable side dish.
Chicken pot pie dates as far back as medieval England! The pies were a common means to serve meat and veggies. While the meat first used was beef, chicken soon became a popular choice for the filling and has remained a favorite to this day!
This recipe is essentially a mixture of two delicious comfort foods – chicken pot pie and hash brown casserole.
Instead of having a traditional pot pie crust, the tater tots provide a delicious crispy topping to this chicken pot pie casserole.
Once fully assembled and cooked, you can store your Chicken Pot Pie with Tater Tots in the refrigerator for 2-3 days. If you are storing this casserole in a baking dish, simply cover it tightly with plastic wrap otherwise leftovers can also be stored in an airtight container.
You also have the option of freezing your unbaked and fully assembled casserole for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw your casserole overnight in the refrigerator and cook as directed above.
Tater Tot Chicken Pot Pie
- 4 tablespoons salted butter melted
- ½ cup diced yellow onion
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ cups whole milk
- 1 cup chicken broth or 1 cup water + 1 teaspoon chicken bouillon
- 2 ounces cream cheese
- 1 cup peas and carrots
- 1 cup corn
- 2 cups diced cooked chicken
- 32 oz. bag frozen tater tots
- 4 oz. grated Cheddar cheese
- Preheat the oven to 425°F.
- In a medium saucepan, melt butter over medium heat. Add diced onions and saute until onion is translucent (3-4 minutes).
- Add flour, salt, and pepper. Cook, stirring constantly, until flour mixture begins to brown (3-4 minutes).
- Slowly stir or whisk chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.
- Continue cooking over medium heat, stirring constantly to ensure milk does not burn on the bottom of the pan, Cook until mixture begins to bubble and thicken slightly (about 5 minutes). Remove from heat.
- Stir in cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly.
- Spread pot pie mixture into a 9×13 baking dish. Spread the tatertots evenly over the top.
- Bake approximately 40 minutes or until the tater tots are golden brown and the casserole is bubbly. Top with cheese and return to oven for 3-5 additional minutes until cheese is melted.
- Serve immediately.