Tater Tot Chicken Pot Pie Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I made this for Randy the other night and he went nuts over it. Just a simple meal but OMG he just loved it and went back for seconds and thirds.  It’s quick to make and so comforting.  Creamy and cheesy delicious!

 Tater Tot Chicken Pot Pie Casserole

    5 tablespoons butter

1 small sweet onion, diced small

1 celery rib, trimmed and diced small

1 cup frozen veggies (any combo)

2 cloves garlic, minced

1/2 teaspoon coarse salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme

1/3 cup all-purpose flour

1 & 3/4 cups low-sodium chicken broth

2/3 cups whole milk

1 & 1/2 cups cooked chicken breast, cut into very small ½-inch cubes

1/3 cup freshly shredded Monterrey Jack or Colby Jack

1 bag frozen tater tots

 

Preheat oven to 400° degrees.  Spray a deep 9×9 baking dish with nonstick spray.

 

 

 

 

 

 

 

 

 

 

 

 

In a large nonstick skillet, melt the butter over medium-high heat. Stir in the onion, celery, and mixed vegetables… no need to thaw first. Season with the salt, pepper, garlic powder, and thyme. Cook for about 3 minutes until vegetables are tender and onions are soft and translucent. Add in the minced garlic and cook until fragrant, 20 seconds.

 

 

 

 

 

 

 

 

 

 

 

Stir in the flour until completely dissolved. Then slowly pour in the chicken broth and the milk. Simmer over medium-low heat, stirring frequently, until thick, about 5 minutes.

Add in the cooked chicken pieces. Remove from the heat. Pour the mixture into the prepared baking dish. 

  

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the cheese on top. 

 

 

 

 

 

 

 

 

 

 

 

 

Add the tater tots on top arranging them side by side and close to each other. Add a little salt and pepper on top.  I like to spray a little non-stick spray on the tots before putting them in the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in the oven, uncovered, until the tater tots are golden brown and the filling is bubbly, 30 to 35 minutes. If the tots are getting too brown, tent with foil for the last 10 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and allow to cool for 10 minutes or so before digging in. 

Serve and enjoy!

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

My Sheet Pan Chicken Pot Pie

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

One of my favorite recipes to make when the temps are falling and the sky is cloudy and I want something warm and cozy that takes no time to make and satisfy that comfort food craving.  Oh sure, I could make your standard chicken pot pie, but I like this one so much better.  Creamy homemade sauce with a few veggies with that beautiful puffed pastry top!  Talk about comfort! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My Sheet Pan Chicken Pot Pie

 

5 tablespoons butter

1 medium onion, diced fine

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup all-purpose flour

1/2 cup chicken broth

1 cup heavy cream

4 cups Tyson’s chopped cooked chicken

16 ounces frozen mixed vegetables

¼ teaspoon dried thyme

1 sheet from (17.3 ounce) box puff pastry, thawed  

1 egg and a tablespoon of water for egg wash

fresh parsley for garnish if desired

 

Preheat the oven to 400 degrees. Heat butter in a large deep skillet over medium heat. Add onion and cook until tender, about 4 minutes. Add salt and pepper and garlic powder and cook for 1 minute.   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in frozen vegetables and cook 2 minutes. 

 

Add flour and cook, stirring constantly for about 2 minutes. 

 

 

 

 

 

 

 

 

 

 

 

Whisk in broth and cream and bring mixture to a light boil. Then turn the heat to simmer and stir often as sauce thickens. Cook, stirring occasionally, about 5 minutes. Sauce will thicken nicely.

 

 

 

 

 

 

 

 

 

 

 

Add in the chicken and mix to blend. Keep the heat on simmer while you prepare your puff pastry.

Lightly grease a 9 x 13 rimmed baking sheet. Pour chicken mixture into the prepared baking sheet. Set aside.

 

Remove one pastry sheet from container and unfold. Using a rolling pin, roll out the dough large enough to fit the baking sheet.

 

 

 

 

 

 

 

 

 

 

 

 

Lay rolled out pastry sheet on top to completely cover the chicken mixture. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Cut small vent holes on top of pastry so steam can escape. Then brush entire top with the egg wash you made from beaten egg and water.

 

 

 

 

 

 

 

Bake in oven until pastry is puffy, golden brown and bubbly, 25 to 30 minutes. 

 

 

 

 

 

 

 

  

 

 

Allow to cool for about 15 minutes and then slice into squares.   

Serve warm. Enjoy!

Photography is the property of and copyrighted to Welcome Home