Chicken pot pie meets tater tot casserole!! Delicious homemade pot pie filling made in one pot and loaded with chicken and vegetables then topped with cheddar cheese and tater tots and baked until the gravy is bubbly and the tater tots are crispy and golden brown! Perfect with leftover turkey, too!
2poundschicken breasts, cut into bite-size pieces (about 4-5 chicken breasts)
1small yellow onion, diced
3celery stalks, thinly sliced(about 1 cup)
4largecarrots, thinly sliced (about 2 ½ cups)
3garlic cloves, minced
32ouncebag frozen tater tots
Heat 2 tablespoons butter in a large pot over medium-high heat. Add the chicken and cook for 7-10 minutes, stirring occasionally, until no longer pink. Remove chicken from the skillet and set aside.
Melt remaining 4 tablespoons of butter in the same skillet. Add onions, celery, and carrots and cook until tender, about 7-10 minutes. Add garlic and cook another minute.
Preheat oven to 400° F.
Sprinkle flour over vegetables and mix well until combined; cook 1 minute.
While mixing, slowly pour in the chicken broth then the milk. Simmer over medium heat for about 5-7 minutes, or until thickened to gravy consistency.
Stir in ground thyme, ground nutmeg, salt and pepper, then mix in the cooked chicken, peas and corn.
Transfer mixture to a 9 x 13 inch (or 3-4 quart) baking dish. Top with cheddar cheese then tater tots. Bake for 40-45 minutes or until hotdish is bubbling and tater tots are golden and crispy.
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 skip ahead to step two in the recipe.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats