TATER TOTS™ CHICKEN POT PIE
This mashup of two favorite comfort foods is a guaranteed weeknight winner. We replaced the trusty-but-basic pie crust topper with crispy, golden-brown Tater Tots™ frozen potatoes to make a pot pie casserole that's homey, hearty and sure to please the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 510, Carbohydrate 36 g, Cholesterol 90 mg, Fat 5, Fiber 4 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g
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 POTPIE WITH CHEDDAR BISCUIT TOPPING
With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. -Sala Houtzer, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 457 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1181mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
EASY CHEDDAR CHICKEN POTPIE
My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It's delicious! -Linda Drees, Palestine, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish., Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently., Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 22g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 977mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
CHEDDAR CHICKEN POTPIE
Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g protein.
CHICKEN POTPIE WITH CHEDDAR CRUST
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
- Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
- Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
- Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.
TATER-TOPPED CHEDDAR CHICKEN POT PIE #SP5
Official Contest Entry: Simply Potatoes 5Fix. A super easy to throw together pot pie that disappears faster than it comes together!
Provided by Allison H.
Categories Pot Pie
Time 50m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350. On the stove top combine cans of soup and mixed vegetables over medium heat, add shredded chicken and stir occasionally until heated through, seasoning with salt and pepper as desired. Once warm through transfer mixture into a 2 quart casserole dish or a deep dish 9"x 9" pan, top with shredded cheese and finish topping the entire dish with Simply Potatoes Traditional Mashed Potatoes. Bake in a pre-heated 350 degree oven for 30 minutes until potatoes begin to turn golden brown and pot pie is heated through. Allow to cool for 5 minutes and Enjoy!
Nutrition Facts : Calories 441.8, Fat 20.9, SaturatedFat 9.1, Cholesterol 100, Sodium 1235.5, Carbohydrate 32.7, Fiber 5.6, Sugar 5.6, Protein 32
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- Slowly whisk half and half into pan, followed by the chicken broth. Bring to a simmer, whisking constantly, until mixture is thickened. Stir in thyme, onion powder, garlic powder, paprika, and salt and pepper, to taste.
- Next, stir in cooked chicken, frozen peas and carrots, and frozen corn. Stir in cheese and cook and stir until cheese is melted.
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