Tater Tot Chicken Pot Pie
This Tater Tot Chicken Pot Pie recipe is a delicious spin on the traditional chicken pot pie with crispy tater tots instead of a pie crust!
Servings 8
Calories 251kcal
Ingredients
- 2 cups cooked, cubed chicken
- 2 cups mixed veggies corn, carrots, peas and green beans
- 10.5 oz condensed cream of chicken soup
- ¼ cup milk
- 1 teaspoon minced onion
- ½ teaspoon dried thyme
- ½ teaspoon coarse ground black pepper
- 40-45 frozen tater tot crowns about half of a 30 ounce bag
Instructions
- Preheat oven to 425˚F. Add the chicken, veggies, soup, milk, onion, thyme, and pepper to a 10-inch round cast iron skillet or baking dish. Stir until combined and spread it out evenly.
- Cover with tater tots.
- Bake at 425° for 25-30 minutes, until the tater tots are golden and the chicken pot pie filling is hot and bubbling.
Video
Notes
Store cooled leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to four weeks.
Nutrition
Serving: 1/8 of pie | Calories: 251kcal | Carbohydrates: 26g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 523mg | Fiber: 4g | Sugar: 4g
