Chicken Pot Tot Hotdish

A comforting twist on classic chicken pot pie, featuring tender chicken, vegetables, and creamy sauce topped with crispy tater tots instead of traditional pastry. This hearty casserole combines the best of comfort food favorites.

6 servings

1 hr 5 min

Published October 4, 2025

Ingredients

•3 tablespoons unsalted butter
•1 large onion
•3 whole carrots
•1 to taste Kosher salt
•6 tablespoons flour
•3 cups whole milk
•3 cups chicken broth base
•¾ cup peas
•1½ pounds boneless skinless chicken thigh
•½ teaspoon dried thyme
•1 to taste Black pepper
•18 ounces frozen Tater Tots
•1 to taste Ketchup
•for serving

Cooking Instructions

1.
Preheat the oven to 400ºF.
5 min
2.
In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk. Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust seasonings if desired.
25 min
3.
Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots. Arrange them snugly and neatly. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.
35 min

Ingredients

•3 tablespoons unsalted butter

•1 large onion

•3 whole carrots

•1 to taste Kosher salt

•6 tablespoons flour

•3 cups whole milk

•3 cups chicken broth base

•¾ cup peas

•1½ pounds boneless skinless chicken thigh

•½ teaspoon dried thyme

•1 to taste Black pepper

•18 ounces frozen Tater Tots

•1 to taste Ketchup

•for serving

Cooking Instructions

Preheat the oven to 400ºF.

5 min

In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk. Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust seasonings if desired.

25 min

Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots. Arrange them snugly and neatly. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

35 min