This Chicken Tater Tot Casserole is the ultimate comfort food! It has a delicious and savory chicken pot pie base with a crispy tot topping. What more could you want?
Ok. This recipe is having a bit of an identity crisis. Is it a pot pie? Or is it technically a tater tot casserole? I have no idea. And what about the name? I really debated calling it a “Chicken Tot Pie”. Should I have?!? Regardless, I’m going to let it all go and just enjoy this dish, because it is oh so amazing.
And…award winning.
“What? Really?!” you might ask. Yes! (I mean, not on a national scale, but a win is a win.)
My husband and I had a tater tot casserole showdown. He made the classic version and I made this beauty which I tweaked from this recipe by Molly Yeh. We let our kids and my husband’s family vote and voila, I won! I hate to type it, but it was a landslide. (Actually, I didn’t mind that one bit. Sorry hon.)
Make this recipe this week. So delicious.
Happy cooking,
-Brittany
Need more family, friendly casserole ideas? Check out our list of our Top Ten Family Favorites!
Preheat oven to 400 degrees.
In a dutch oven or large skillet, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt. Cook until vegetables are soft, stirring occasionally.
Stir in the flour to coat the vegetables and cook for one minute, stirring constantly. Add half the milk and whisk continually until thickened, about 5 minutes. Repeat with rest of milk. Mix in the chicken soup mix, chicken, peas, thyme and some pepper. Simmer and stir occasionally until chicken is cooked through, about 10-15 minutes. Adjust seasonings as needed.
Carefully pour mixture into a 9x13 casserole dish. Cover top with tater tots. Bake for 30 minutes or until tater tots are golden brown.
Tip: If you have extra tater tots, bake them and serve them to your favorite child. (Joking! Serve them alongside the casserole.)
Cool slightly and enjoy!
Ingredients
Directions
Preheat oven to 400 degrees.
In a dutch oven or large skillet, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt. Cook until vegetables are soft, stirring occasionally.
Stir in the flour to coat the vegetables and cook for one minute, stirring constantly. Add half the milk and whisk continually until thickened, about 5 minutes. Repeat with rest of milk. Mix in the chicken soup mix, chicken, peas, thyme and some pepper. Simmer and stir occasionally until chicken is cooked through, about 10-15 minutes. Adjust seasonings as needed.
Carefully pour mixture into a 9x13 casserole dish. Cover top with tater tots. Bake for 30 minutes or until tater tots are golden brown.
Tip: If you have extra tater tots, bake them and serve them to your favorite child. (Joking! Serve them alongside the casserole.)
Cool slightly and enjoy!
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