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Chicken and Tater Tot Casserole

Prep Time
30 min
Cook Time
40 min
Yields
4 servings

Pulsing potato tots in a food processor keeps their crispy texture and turns them into a crunchy topping in this Chopped Dinner Challenge recipe for pot pie.

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ingredients

4
tbsp unsalted butter
2
carrots, cut into 1/2" thick rounds
2
stalk celery, cut into 1/4" half-moons
1
onion, chopped
Kosher salt and freshly ground black pepper
¼
cup all-purpose flour
2
cups chicken broth
1
cup whole milk
4
cups shredded cooked chicken
3
cups frozen tater tots, thawed
1
tsp fresh thyme leaves
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directions

Step 1

Preheat the oven to 450ºF.

Step 2

Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.

Step 3

Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.

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