Chicken Pot Pie With A Tater Tot Crust Food

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 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.

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 LOADED TATER TOTS®

Steps:

• Heat oven to 425ºF.
• Bake TATER TOTS as directed on package, placing pan on bottom oven rack.
• Meanwhile, unroll pie crust onto lightly floured surface. Cut into shapes with star-shaped cookie cutter, rerolling scraps as necessary; place in single layer on baking sheet. Place on top oven rack; bake 8 to 9 min. or until edges are lightly browned. Remove to wire racks; cool completely.
• Melt butter in large skillet on medium heat. Add onions and thyme; cook 4 min., stirring frequently. Add chicken; cook and stir 1 min. Stir in flour until blended. Gradually stir in chicken broth. Bring to boil, stirring constantly; simmer on medium-low heat 2 to 3 min. or until slightly thickened, stirring constantly. Add vegetables and cream; stir. Cook 3 to 5 min. or until heated through, stirring constantly.
• Spoon TATER TOTS into serving dish; top with chicken mixture and pastry cutouts.

CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Crust: This is for just a top crust.
• if you would like a top and bottom, double the recipe.
• Combine dry ingredients and cut in butter until it resembles small peas.
• Add milk all at one and stir just to moisten.
• Pour out onto a floured surface and knead about 8 times.
• Roll into desired shape, depending if you are using a round or square casserole dish.
• If you are making two crusts, make sure you roll the bottom one larger.
• Filling: Melt butter over low heat in a large saucepan.
• Stir in flour, chopped onions, salt and pepper.
• Cook until mixture is bubbly, stirring constantly.
• Remove from heat and whisk in broth and milk.
• Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
• (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
• Add chicken and frozen peas and carrots into the mixture and combine.
• Remove from heat.
• Putting it together: Preheat oven to 425 degrees.
• Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
• Lay crust over mixture and press into the inside edges of dish.
• Make a couple slits in the center of crust with a sharp knife.
• If you are doing a top and bottom crust, crimp edges to seal.
• Bake for about 30 minutes, until golden brown.

TATER TOT CHICKEN PIE

Steps:

• Preheat oven to 375°.
• In large skillet, cook onion and pressed garlic in butter or olive oil over medium high heat until onion is tender.
• Add cooked chicken, frozen veggies, undiluted soup, milk, thyme and pepper.
• Stir ingredients together and cook over medium heat until hot and bubbly. Stirring occasionally.
• Cover and cook an additional 5 minutes; stirring frequently.
• Spoon chicken mixture into ungreased 2-quart casserole dish.
• Arrange frozen tater tots on top.
• Bake 40 minutes or until bubbly and tater tots are slightly browned.
• Note: This recipe easily doubles and you can make two. I freeze the extra one with the tater tots on top and then remove and thaw in fridge. Bake as directed above. Also, I sometimes add an extra can of soup and an extra 1/4 cup of milk for a thinner consistency. This would be a personal preference. Also, I add approximately 1/2 tsp of dried thyme and 1/2 tsp of black pepper for one casserole - adaptable to your taste.