Chicken pot pie kicked up a notch and made easy with tater tots! Delicious, homemade gravy loaded with vegetables and chicken, sprinkled with cheddar cheese, and topped with tater tots then baked to bubbly perfection. Perfect with leftover turkey, too!
Summer is winding down… well, sort of. The leaves are changing colors and the weather cooled off for a bit. We’re currently experiencing temperatures that make me wish I was soaking up this last bit of warmth on a boat on a lake somewhere in Minnesota. Because my tan is fading. Fast.
You know what also comes with fall temperature though. Cleaning out the goat pen. With just a pitchfork. I’m scratching my head wondering why the pen wasn’t built with a gate large enough for a skid steer (aka skid loader aka bobcat).
The pen has been stacking up throughout winter when everything is a frozen tundra and summer when it’s too damn hot for the job. So far my mom and I cleaned out a small part of the pen, and we’re still looking at a good 3 hours of pitchforking.
P.S. Goats waste more hay than I ever knew possible. It all ends up on the ground and packs down nice and tight. BUT, I still love you, goats. You’re extra whinny, but extra cute 🙂
On a positive note, you know what else comes with fall?? Perfecting running weather! Niece dog Khloe and I have been fitting in some good jogs. She’s my favorite running partner.
And, you know why running is necessary… because of all the comfort food that I’m going to be consuming in the next 6 months. Aka this recipe! (I’m just all about the cooler temps convo today.) I am a comfort food fanatic and hotdish is my absolute FAVORITE. I mean obviously it is, I’m Minnesotan. Tater tot hotdish though is the queen of hotdishes.
Let’s go over what ingredients are required for a recipe to be labeled a hotdish. I figured if you’re not from the Upper Midwest, you might be wondering what the freak I’m talking about.
A hotdish must have four key ingredients – protein (typically ground beef or chicken), vegetables, starch (aka tots) and cream of something (usually from a can), and then it’s baked in a 9 x 13” baking dish until, you guessed it, hot! Okay and let’s not forget about cheese. It’s not really a requirement, but in my book, it is a necessity.
What you won’t find in any of my hotdishes though is cream of anything in a can. I’m all about homemade sauce. It’s easy, better for you, and has way more flavor.
So, let’s talk quickly about this Tater Tot Chicken Pot Pie Hotdish. It’s amazing. I don’t know why I haven’t been making this all my life. It’s like traditional chicken pot pie but with tots instead of pie crust. Making your life a whole lot easier. Well, that’s if you’re into homemade pie crust. I guess buying pie crust is always an option. Anyways, I’m feeling this version.
I’m all about turning any food I can into hotdish.
What’s really great about this hotdish recipe though is that it can be made with chicken breasts as the recipe calls for, shredded rotisserie chicken, or even leftover turkey! Making this a great recipe for post-Thanksgiving!
More of my favorite hotdish recipes:
- Homemade Tater Tot Hotdish (true love)
- Next-Level Cheesy Breakfast Tater Tot Hotdish (amazing!!)
- Grandma’s Ground Beef, Zucchini, and Sauerkraut Hotdish (family favorite)
Tator Tot Chicken Pot Pie Hotdish
Yield 8 servings
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!
- 2-3 tablespoons oil
- 4-5 chicken breasts, cut into bite-size pieces (about 3 1/2 cups)*
- 5 tablespoons butter
- ½ large yellow onion, diced (or 1 small)
- 1 cup celery, thinly sliced (about 3 stalks)
- 2 ½ cups carrots, sliced (about 4 large)
- 6 tablespoons flour
- 1 ½ cups chicken broth
- 2 cups milk
- 1 cup frozen peas
- 1 cup frozen corn
- ½ teaspoon ground thyme
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups cheddar cheese
- 1 ½ - 2 pounds (1 bag) frozen tator tots
- Parsley for garnish (optional)
- 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. Slowly pour in chicken broth while continuously mixing until broth thickens and no clumps remain. Then pour in milk and continue mixing 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 5-10 minutes until the sauce thickens.
- 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.