Tater Tot Chicken Pot Pie
1 h 20 min
|
intermediate
Recipe by Eunice
Introduction
Think classic chicken pot pie meets Midwestern tater tot hotdish: a creamy, garlicky, thyme and bouillon-rich filling crowned with a blanket of extra-crispy tots and a little melty mozz and Jack.
It hits the spot on weeknights, game day, or when you want comfort without fuss, delivering crunchy-on-top, saucy-underneath vibes that make everyone go back for seconds.
Ingredients (6 servings)
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Ingredients for the Chicken
- 1½ lb boneless, skinless chicken breast boneless, skinless chicken breast 1.5 lb
- 4 cups water water
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 bay leaf bay leaves 0.01 oz
- 1 tsp dried thyme dried thyme 0.02 oz
- 3 cups chicken broth chicken broth 24 fl oz
Ingredients for Filling
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 1 medium onion, diced onion 1 ct medium
- 2 cloves garlic, minced garlic 0.18 head
- 2 medium carrots, diced carrots 0.21 lb medium
- 2 fresh celery ribs, diced fresh celery 2.67 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp dried thyme dried thyme 0.02 oz
- ¼ cup all-purpose flour all-purpose flour 0.07 lb
- 2 cups reserved chicken poaching liquid, strained chicken poaching liquid reserved
- 1 cup half-and-half cream half-and-half cream 8 fl oz
- 1 cube chicken bouillon chicken bouillon 0.39 oz
- 1 cup frozen green peas frozen green peas 5.46 oz
Ingredients for Topping
- 1 bag (32 oz) frozen tater tots frozen tater tots 1 bag (32 oz)
- ½ cup shredded mozzarella cheese shredded mozzarella cheese 1.52 oz
- ½ cup shredded Monterey Jack cheese shredded Monterey Jack cheese 2 oz
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
How to Make Tater Tot Chicken Pot Pie
-
Preheat and prep
Heat oven to 425 F and set a rack in the top third for maximum tater tot crunch.
Grease a 9x13 inch baking dish and keep the tater tots frozen until assembly so they crisp properly.
-
Poach the chicken and save the good stuff
Add water, chicken broth, salt, black pepper, bay leaf, and dried thyme to a pot and bring to a gentle simmer.
Slide in the chicken breasts, keep the liquid at a lazy simmer, and cook until the thickest part hits 160 to 165 F, about 12 to 15 minutes.
Transfer chicken to a board to rest, then shred or dice into bite-size pieces.
Strain the poaching liquid, measure out 2 cups for the filling, and keep the rest handy in case you want to loosen the sauce or save it for soup like a thrifty New Yorker.
-
Build the flavor base
Melt the butter in a large skillet over medium heat and add onion, carrots, and celery.
Season with the salt, black pepper, and dried thyme, and cook until the onions are translucent and veggies are just tender, about 6 to 8 minutes.
Add the garlic and cook 30 seconds until fragrant, because burnt garlic is a nonstarter in my kitchen.
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Make the sauce silky
Sprinkle in the flour and stir for 1 to 2 minutes to form a blond roux, coating the vegetables.
Whisk in the reserved 2 cups of hot poaching liquid gradually to avoid lumps, then whisk in the half-and-half and the bouillon cube until dissolved.
Simmer, stirring, until the sauce thickly coats a spoon, about 3 to 5 minutes, and add a splash more poaching liquid if it gets too tight.
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Finish the filling
Fold in the shredded chicken and frozen peas and bring back to a gentle simmer.
Taste and adjust seasoning so it is boldly savory now, because bland filling means bland pot pie later.
Transfer the filling to the prepared baking dish and smooth the surface so the tots sit evenly.
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Top and bake
Arrange the frozen tater tots in a tight, even single layer over the filling, with no gaps if you want max crunch.
Bake until the tots are deep golden and crisp and the filling is bubbling at the edges, about 30 to 35 minutes.
Sprinkle on the mozzarella and Monterey Jack and return to the oven for 3 to 5 minutes until melted, or broil for 1 to 2 minutes for a bronzed finish if your broiler behaves.
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Rest and serve
Let the pot pie rest 10 minutes so the sauce settles and slices cleanly instead of running wild.
Shower with chopped parsley and serve hot, with a little black pepper on top if you like attitude.
Substitutions
- Chicken breasts -> boneless, skinless chicken thighs
- Thighs stay juicier and bring a richer, slightly more savory flavor that stands up to the creamy sauce and tater tots without drying out.
- Half-and-half -> evaporated milk
- Evaporated milk gives you creamy body without adding sweetness and resists curdling, keeping the sauce smooth and lush.
- All-purpose flour -> cornstarch slurry
- Stir 2 tablespoons cornstarch into 2 tablespoons cold water and whisk into the simmering sauce for a glossy, gluten-free thickener that sets cleanly as it cools.
Tips
- Keep tots frozen until they hit the oven
- Warm tots steam instead of crisp, so only open the bag when you are ready to top and bake.
- Season the topping lightly
- A pinch of paprika and a little garlic powder over the tots before baking adds color and a savory edge without overwhelming the filling.
- Roux discipline
- Cook the flour for at least a minute to remove raw flavor but do not brown it, which would muddy the creamy profile of a classic pot pie.
- Thickness test
- When a spoon dragged across the pan leaves a brief trail that slowly fills in, the sauce is thick enough to support the tots without soaking them.
- Rest is not optional
- A 10 minute rest lets starches set so servings hold together and you do not end up chasing filling across the plate.
- Use convection if you have it
- Bake at 415 to 420 F on convection to turbo-charge browning on the tots while keeping the filling bubbling hot.
Nutrition Facts *
| Energy | 476 | kcal |
|---|---|---|
| Protein | 31 | g |
| Total Fat | 22 | g |
| Carbohydrates | 41 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My filling is too runny after baking, what should I do?
- Return the dish to the oven for 5 to 10 minutes to simmer and reduce, or move the filling back to a pot and simmer 2 to 3 minutes while stirring, then rest 10 minutes so it sets.
- The tater tots are pale and soft, help?
- Make sure the rack is in the top third and the oven is fully preheated, keep the tots in a tight single layer, and finish under the broiler 1 to 2 minutes if needed.
- Can I use rotisserie chicken instead of poaching?
- Yes, use about 4 cups shredded rotisserie chicken and replace the reserved poaching liquid with 2 cups good chicken stock so you still get a flavorful sauce.
- Can I make this ahead?
- Assemble the filling and refrigerate up to 2 days, then top with frozen tots right before baking and add 5 to 10 minutes to the bake time to compensate for the cold filling.
- How do I reheat leftovers without soggy tots?
- Reheat uncovered at 375 F on the top rack until hot, about 15 to 20 minutes, and finish with 1 minute under the broiler to re-crisp the tots.
- It tastes a bit bland, how do I fix it?
- Stir in a splash of reserved broth or a pinch more bouillon, add a little salt and black pepper, and finish with fresh parsley and a quick squeeze of lemon to wake everything up.
Serving Suggestions
This is comfort with swagger, so pair it with a bright lemony arugula salad or garlicky green beans to cut the richness and keep the plate balanced.
If you want to flirt with extra flavor, add a handful of sautéed mushrooms to the filling or swap in half sharp cheddar for the topping so you get deeper bite with that crunchy tot crown.
More pairings:
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