TATER TOTS™ CHICKEN POT PIE
This mashup of two favorite comfort foods is a guaranteed weeknight winner. We replaced the trusty-but-basic pie crust topper with crispy, golden-brown Tater Tots™ frozen potatoes to make a pot pie casserole that's homey, hearty and sure to please the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. Stir in onions, grill seasoning and thyme. Cook 4 to 6 minutes, stirring frequently, until onion softens. Stir in flour; cook and stir 1 to 2 minutes or until mixture is deep golden brown. Stir in broth. Heat to boiling over high heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in cream cheese until melted. Stir in chicken and frozen mixed vegetables.
- Pour chicken mixture into baking dish. Top mixture with frozen potatoes. Bake 35 to 40 minutes or until golden brown and mixture is at least 165°F in center.
- Top with Cheddar cheese. Bake 2 to 4 minutes or until melted.
Nutrition Facts : Calories 510, Carbohydrate 36 g, Cholesterol 90 mg, Fat 5, Fiber 4 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g
CHICKEN TOT PIE
Chicken Tot Pie is an easy fun twist on classic pot pie. Tender chicken, corn, peas, green beans and carrots in a creamy sauce with crispy tater tot crust.
Provided by Sabrina Snyder
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix the cream of chicken soup, sour cream, milk, mixed vegetables, thyme, salt, pepper, chicken and cheese in a large bowl.
- Pour into baking dish then top with tater tots, lined up neatly in rows.
- Bake for 45-50 minutes until top is browned and crispy.
Nutrition Facts : Calories 433 kcal, Carbohydrate 38 g, Protein 24 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 1105 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CHICKEN TOT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Place a large skillet over a medium heat and add the butter. When the butter has melted, add the onion and saute until translucent, 3 to 5 minutes.
- Add the chicken, cream of celery soup, 1/2 can of water and the frozen mixed vegetables. Stir well and cook until just heated through, 3 to 5 minutes. Season with salt and pepper. Pour the mixture into a 9-by-13-inch baking dish.
- Arrange the tater tots in tightly packed rows to completely cover the top. Do not press the tots into the mixture; just let them sit on top. Bake until the tot topping is browned and the chicken mixture is bubbly, about 30 minutes, then serve.
CHICKEN POT TOT HOTDISH
My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close examination reveals that the only real differences are the subbing of chicken for ground beef and the use of a homemade cream of chicken soup instead of mushroom soup. I don't think this will offend a hotdish purist.
Provided by Molly Yeh
Categories Casserole/Gratin Dinner Potluck Potato Chicken Pot Pie Pea
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400ºF.
- In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk. Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust seasonings if desired.
- Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots. Arrange them snugly and neatly. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.
CHICKEN POT PIE WITH A TATER TOT CRUST
Steps:
- Preheat the oven to 400 degrees F.
- Melt 2 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the celery, carrots, leeks and tarragon, and cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes. Transfer to a bowl and set aside. Wipe out the skillet.
- Add the remaining 4 tablespoons butter to the skillet over medium heat, sprinkle in the flour and whisk until a paste forms and starts to bubble. Whisk in the chicken broth and continue to cook until it begins to thicken, 3 to 5 minutes. Whisk in the cream and cook until it thickens, 1 to 2 minutes. Stir in the salt and pepper.
- Return the vegetables to the skillet; add the peas and chicken and stir to combine. Sprinkle the frozen tater tots all over the filling to cover completely (there will be extra tater tots; reserve for another use). Bake until the tots are golden brown and the filling is bubbling, about 30 minutes. Let cool for 5 minutes before serving.
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