Chicken Pot Pie Tater Tot Casserole
Servings: 16 people
Calories: 303cal
Ingredients
- 2 pie crusts 9-inch store bought frozen, thawed (if you plan to freeze it, do not bother thawing)
Filling
- ⅓ cup unsalted butter
- 1 teaspoon minced garlic optional
- ⅓ cup yellow onion chopped
- ⅓ cup all-purpose flour
- ½ teaspoon Kosher salt
- ¼ teaspoon fresh ground black pepper amount to taste
- ½ cup whole milk
- 2 ½ cups chicken cooked and shredded. you can substitute the same amount turkey
- 2 cups frozen mixed vegetables thawed
- 1 ¾ cup chicken broth
Topping
- 1 bag frozen Tater Tots 1 bag (1 pound, 12 ounces/793 grams) regular size or mini, you will not use all the tots in the bag
- ½ cup cheddar shredded 3-cheese blend (I like Cheddar) optional 1/2-1 cup
- 1 teaspoon parsley flakes amount to taste, or fresh parsley, for serving
- Kosher salt and fresh ground pepper for serving
Instructions
- Heat oven to 425 degrees F.
- In a large saucepan, melt the unsalted butter over medium heat, add the yellow onion and cook until the onions are tender. Stir in flour, salt, pepper. Stir in broth and milk and cook until thick, smooth and bubbly.
- Add Chicken, mixed vegetables and stir. Turn off heat and remove from stove top. Spoon the chicken-vegetable mixture evenly into the pie crusts. Top with tater tots in neat rows (I like the circular design). Add the optional shredded cheese to the top.
- Bake in a 425 degree preheated oven for 30 to 40 minutes until tater tots and crust is golden brown. If needed, in the last 15 to 20 minutes cover the crust edge in aluminum foil to prevent over browning or burning. When the casserole is done baking, allow to stand for 5 minutes before serving, enjoy!
Nutrition
Serving: 1serving | Calories: 303cal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 560mg | Potassium: 347mg | Fiber: 2g | Vitamin A: 1330IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1.4mg
