There’s something truly comforting about a warm, hearty casserole that brings everyone to the dinner table. This Tater Tot Chicken Pot Pie Casserole has become a favorite in my house, especially on busy weeknights when I need to whip up something filling and delicious. I remember the first time I made it, my kids were skeptical of the tater tots on top, but by the end of dinner, there wasn’t a crumb left! Now, it’s one of those meals that they ask for by name.
As a busy mom, I appreciate any recipe that lets me get a wholesome meal on the table without a ton of effort. What I love most about this recipe is how it combines classic chicken pot pie flavors with the convenience of tater tots. The cheesy, golden crust makes it feel like comfort food, while the chicken and veggies inside remind me of the cozy meals my grandmother used to make. And let’s be honest—anything topped with tater tots is bound to be a winner, right?
Whenever we have a busy day ahead, I like to prep this casserole in the morning, pop it in the fridge, and bake it when we’re ready to eat. It’s so simple but packed with flavor, and the kids get their veggies without even realizing it! If you’re looking for a dish that will please the whole family and leave you with minimal clean-up, this Tater Tot Chicken Pot Pie Casserole is a must-try. Trust me, once you make it, it will be on regular rotation in your household too!
Making Tater Tot Chicken Pot Pie Casserole
Click here to get printable version
Ingredients
- 6 tablespoons unsalted butter, separated
- 2 pounds chicken breast, cut into small pieces (about 4-5 breasts)
- 1 small yellow onion, chopped
- 3 celery stalks, sliced thin (about 1 cup)
- 4 large carrots, sliced thin (about 2 1/2 cups)
- 3 garlic cloves, minced
- 6 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 1/2 cups whole milk
- ½ teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 2 cups shredded cheddar cheese
- 32-ounce package frozen tater tots
Directions
Start by heating 2 tablespoons of butter in a large pot over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, for 7-10 minutes or until fully cooked. Remove the chicken from the pot and set it aside.
In the same pot, melt the remaining 4 tablespoons of butter. Add the chopped onions, sliced celery, and carrots. Cook the vegetables for 7-10 minutes until tender. Stir in the minced garlic and cook for another minute.
Preheat your oven to 400°F. Sprinkle the flour over the softened vegetables and stir to combine, cooking for about a minute to eliminate the raw flour taste. Slowly add the chicken stock and then the milk, stirring constantly. Let the mixture simmer for 5-7 minutes until it thickens into a gravy-like consistency.
Season the mixture with thyme, nutmeg, salt, and pepper. Stir in the cooked chicken, frozen peas, and corn kernels. Pour everything into a 9×13-inch baking dish, spreading it evenly.
Sprinkle the shredded cheddar cheese over the top of the chicken mixture. Arrange the frozen tater tots in an even layer on top of the cheese. Bake the casserole in the preheated oven for 40-45 minutes, or until the tater tots are crispy and the casserole is bubbly.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in a preheated 350°F oven for 15-20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes.
Cooking Tips
If you prefer a creamier casserole, you can substitute half-and-half for the milk. For a bit of extra flavor, try adding a pinch of smoked paprika or a splash of Worcestershire sauce to the chicken mixture before baking.
Serving Suggestions
This casserole pairs wonderfully with a simple green salad or steamed vegetables on the side. For a fun twist, serve it with a dollop of sour cream or sprinkle some freshly chopped parsley on top for added freshness.
Ingredient Substitutions
If you’re out of tater tots, feel free to use mashed potatoes as a topping instead. You can also swap out the chicken breast for cooked turkey or even ground beef if you prefer a different protein.
Seasonal Variations
In the spring or summer, feel free to use fresh corn and peas instead of frozen ones. During the fall, add diced butternut squash or sweet potatoes to the vegetable mix for a seasonal twist.
Allergen Information
This recipe contains dairy (butter, milk, cheese) and gluten (flour, tater tots). For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free tater tots.
FAQ
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and refrigerate it before baking. Just make sure to cover it tightly with plastic wrap. When you’re ready to bake, let it sit at room temperature for about 15 minutes before popping it in the oven.
Can I freeze this casserole?
Yes, you can freeze the casserole before or after baking. If freezing before baking, assemble the casserole and freeze it unbaked. To cook, thaw it overnight in the fridge and then bake as directed. If freezing after baking, allow it to cool completely, cover tightly, and freeze. Reheat in the oven until warmed through.
Can I use rotisserie chicken instead of cooking the chicken myself?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred or chop the rotisserie chicken and add it to the mixture when you would normally add the cooked chicken breast.
What can I use if I don’t have cheddar cheese?
You can substitute cheddar with any melty cheese you have on hand, like mozzarella, Monterey Jack, or even a mild gouda. It will still turn out delicious!
How can I make this dish healthier?
To make the casserole lighter, you can use low-fat milk and reduced-fat cheddar cheese. You can also cut down on the amount of cheese or skip it altogether if you’re watching your calorie intake.
How do I make this dish gluten-free?
To make this casserole gluten-free, simply swap the all-purpose flour for a gluten-free flour blend and make sure your tater tots are certified gluten-free.
Tator Tot Chicken Pot Pie Casserole
Ingredients
- 6 tablespoons unsalted butter separated
- 2 pounds chicken breast cut into small pieces (about 4-5 breasts)
- 1 small yellow onion chopped
- 3 stalks celery sliced thin (about 1 cup)
- 4 large carrots sliced thin (about 2 1/2 cups)
- 3 cloves garlic minced
- 6 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 1/2 cups whole milk
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 2 cups shredded cheddar cheese
- 32-ounce package frozen tater tots
Instructions
- In a large pot, heat 2 tablespoons of butter over medium-high heat. Add the chicken pieces and cook for 7-10 minutes, stirring occasionally, until fully cooked. Remove the chicken from the pot and set aside.
- In the same pot, melt the remaining 4 tablespoons of butter. Add the onions, celery, and carrots. Cook for 7-10 minutes until vegetables are tender. Add garlic and cook for an additional minute.
- Preheat your oven to 400°F.
- Sprinkle the flour over the cooked vegetables and stir to combine, cooking for 1 minute. Gradually pour in the chicken stock, followed by the milk. Stir and simmer over medium heat for about 5-7 minutes, until the mixture thickens to a gravy-like consistency.
- Mix in the thyme, nutmeg, salt, and pepper. Add the cooked chicken, peas, and corn to the mixture.
- Transfer the mixture to a 9 x 13-inch (or 3-4 quart) baking dish. Sprinkle the cheddar cheese over the top, then arrange the tater tots evenly on top.
- Bake for 40-45 minutes, or until the casserole is bubbly and the tater tots are golden and crispy.
