Chicken pot pie kicked up a notch and made super easy with tator tots! Delicious, homemade gravy loaded with vegetables and chicken, sprinkled with cheddar cheese, and topped with tator tots then baked to bubbly perfection. Perfect with leftover turkey, too!
Heat oil in a large pot over medium-high heat. Cook chicken for 7-10 minutes, stirring occasionally, until no longer pink. Remove chicken from skillet and set aside.
Melt butter in the same skillet. Add onions, celery, and carrots and cook until tender, stirring occasionally, for about 10 minutes.
Preheat oven to 400° F.
Sprinkle flour over vegetables and mix well until combined; cook 1 minute. Pour in chicken broth while continuously whisking until broth thickens and no clumps remain. Then pour in milk and continue whisking until combined and sauce starts to bubble. At this point, sauce should resemble a gravy consistency. Reduce heat to medium-low and stir in cooked chicken, peas, corn, thyme, garlic powder, salt, and pepper. Simmer 10 minutes then remove from heat.
Transfer mixture to a 9 x 13” (3 or 4-quart) baking dish. Top with cheddar cheese then tator tots. Bake for 40-45 minutes or until hotdish is bubbling and tator tots are golden and crispy.
If desired, garnish with parsley and serve with your favorite hot sauce (Frank's for me)!
*Instead of chicken breasts, you can also use shredded rotisserie chicken or leftover shredded turkey! If you go this route (meaning the meat is already cooked) then you can obviously skip step one in the recipe.
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/chicken-pot-pie-tator-tot-hotdish/