This Tator Tot Chicken Pot Pie Casserole combines the creamy comfort of chicken pot pie with the crispy, golden goodness of tater tots for a hearty meal the whole family will love!
2poundschicken breastcut into small pieces (about 4-5 breasts)
1small yellow onionchopped
3stalkscelerysliced thin (about 1 cup)
4largecarrotssliced thin (about 2 1/2 cups)
3clovesgarlicminced
6tablespoonsall-purpose flour
2cupschicken stock
2 1/2cupswhole milk
1/2teaspoondried thyme
1/8teaspoonground nutmeg
1/2teaspoonsea salt
1/4teaspoonblack pepper
1cupfrozen peas
1cupfrozen corn kernels
2cupsshredded cheddar cheese
32-ouncepackagefrozen 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.