One-Pan Chicken Pot Pie Tater Tot Topper

• 1 tablespoon olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 small diced onion
• 2 cloves minced garlic
• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups frozen tater tots

Steps

1. 1 Preheat oven to 425°F.
2. 2 Heat olive oil in a large oven-safe skillet over medium heat.
3. 3 Add carrots, celery, onion, and garlic, sauté until softened.
4. 4 Season chicken with salt and pepper, add to skillet, and cook until browned.
5. 5 Stir in flour, then slowly pour in chicken broth while whisking.
6. 6 Add peas, corn, thyme, and bring to a simmer.
7. 7 Arrange tater tots evenly over the top.
8. 8 Transfer skillet to the oven and bake for 20-25 minutes, until tots are golden and filling is bubbly.
9. 9 Let stand 5 minutes before serving.

Equipment

• Oven-safe skillet
• Whisk

Variations

• Add shredded cheddar cheese over the tater tots before baking for extra cheesiness.

Substitutions

• Substitute chicken thighs with chicken breasts for a leaner option.

Pairings

• Pairs well with a cold glass of lemonade or a crisp lager.

Nutrition

Tips

• For extra flavor, use homemade or low-sodium chicken broth.
• Feel free to add diced potatoes to the mix for a heartier version, just extend cooking time by 10 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of steamed green beans or a crisp garden salad.

FAQ