Chicken Pot Pie With A Tater Tot Crust Recipes

TATER TOTS™ CHICKEN POT PIE

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.

CHICKEN TOT PIE

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.

CHICKEN TOT PIES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add chicken; cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer chicken to a large bowl.
• Reduce heat to medium. Add 1 tablespoon oil, celery, carrot, and onion to the skillet. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add garlic; cook until fragrant, about 1 minute more.
• Return chicken to skillet along with stock, butter, whipping cream, thyme, salt, and pepper. Bring to a simmer over medium-high heat, then stir in potato flakes. Cook and stir until thickened and bubbly. Stir in parsley.
• Put tots in a large microwave-safe bowl. Microwave on high, stirring once per minute, until defrosted and broken up, about 5 minutes. Stir in remaining 1/4 cup oil until incorporated.
• Set six 14- to 16-oz individual baking dishes on a large baking sheet. Divide chicken mixture among dishes. Top each with tots mixture, pressing down gently to flatten into a crust.
• Bake in the preheated oven until filling is bubbly at the edges, about 30 minutes.
• Preheat broiler to high and broil until crusts are browned and extra crisp, about 1 minute. Watch carefully to avoid burning. Let cool slightly before serving.

TATER TOT TOPPD CHICKEN POT PIE

Steps:

• 1. IN A LARGE PAN MELT BUTTER N SAUTÉ ONIONS N GARLIC PASTE (OR MINCED GARLIC) THEN ADD FROZEN VEGGIES.
• 2. ADD COOKED POTATOES ALONG WITH THYME. ADD FLOUR N COOK FOR A MINUTE OR TWO.
• 3. ADD MILK N CHICKEN BOULLION N BLACK PEPPR...STIR CONSTANTLY UNTIL MIXTURE COMES TO A SIMMER...MIX IN COOKD CHICKEN.
• 4. SPOON MIXTURE INTO A FROZEN PIE CRUST AND/OR CASSEROLE DISH (MAY HAVE ENOUGH FOR BOTH ;) TOP WITH FROZEN TATER TOTS PREHEAT OVEN TO 425 N BAKE FOR 20 MINUTES OR UNTIL TATER TOTS GET TOASTY...ENJOY ;)

CHICKEN TOT PIE

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 PIE WITH TATER TOTS

Steps:

• Preheat the oven to 425°F.
• In a medium saucepan, melt the butter over medium heat. Add the diced onions and saute until onion is translucent, about 3 to 4 minutes.
• Add the flour, salt, and pepper. Cook, stirring constantly until the flour mixture begins to brown, about 3 to 4 minutes.
• Slowly stir or whisk the chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.
• Continue cooking over medium heat, stirring constantly to ensure that the milk does not burn on the bottom of the pan, cook until mixture begins to bubble and thicken slightly about 5 minutes. Remove from heat.
• Stir in the cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly.
• Spread the pot pie mixture into a 9x13 baking dish. Spread the tater tots evenly over the top.
• Bake approximately 40 minutes or until the tater tots are golden brown and the casserole is bubbly.
• Top with cheese and return to the oven for 3 to 5 additional minutes until the cheese is melted.
• Serve immediately.

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.