Tator Tot Chicken Pot Pie Casserole
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!
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.