Quick and Easy Tater Tots Chicken Pot Pie
Tater Tots add crunch, flavor, and texture to make a tastier chicken pot pie!
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Servings: 8 SERVINGS
Calories: 546kcal
Equipment
- Large pot or Dutch oven
- 9x13-inch baking dish
- Oven
Ingredients
- ½ stick of butter
- 1 cup onions, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp all-purpose flour
- 2 cups chicken broth
- 4 oz cream cheese, softened
- 3 cups leftover rotisserie chicken, chopped (or cooked chicken)
- 1-12 oz package frozen mixed vegetables
- 1-23 oz bag frozen Tater Tots
- 1 cup shredded cheddar
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 400 F.
- In a large pot or Dutch oven, melt the butter and saute the chopped onion until translucent, about 4-5 mins. Add the paprika, garlic powder, onion powder, dried oregano, dried thyme, and dried parsley.
- Sprinkle the flour over the onions and cook until golden brown, about 2 mins.
- Whisk in the chicken broth until no lumps remain. Bring to a boil, reduce the heat, and simmer until thickened, about 3 minutes.
- Remove from heat, and mix in the softened cream cheese until melted, chopped chicken, and frozen veggies.
- Spoon the mixture evenly into the prepared baking dish, and top with the frozen tater tots. Bake for 35-40 minutes until the tater tots are golden brown and crispy.
- Top the tater tots with the shredded cheddar and cook for 3-4 minutes more or until the cheese is melted.
Nutrition
Calories: 546kcal | Carbohydrates: 34g | Protein: 33g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 704mg | Potassium: 333mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 6mg