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Chicken Pot Pie with Tater Tots

close up overhead shot of chicken pot pie with tater tots being picked up with a spoon from a baking dish
All of the goodness of a traditional chicken pot pie topped with crispy potatoes make this chicken pot pie with tater tots the perfect choice for a busy weeknight dinner that the entire family will gobble up.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 8
Calories 432 kcal


  • 4 tablespoons salted butter, melted
  • ½ cup yellow onion, diced
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ cups whole milk
  • 1 cup chicken broth, or 1 cup water plus 1 teaspoon chicken bouillon
  • 2 ounces cream cheese
  • 1 cup peas and carrots, frozen
  • 1 cup corn
  • 2 cups chicken, cooked and diced
  • 32 ounces tater tots, frozen
  • 4 ounces Cheddar cheese, grated


  • Preheat the oven to 425°F.
  • In a medium saucepan, melt the butter over medium heat. Add the diced onions and saute until onion is translucent, about 3 to 4 minutes.
  • Add the flour, salt, and pepper. Cook, stirring constantly until the flour mixture begins to brown, about 3 to 4 minutes.
  • Slowly stir or whisk the chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.
  • Continue cooking over medium heat, stirring constantly to ensure that the milk does not burn on the bottom of the pan, cook until mixture begins to bubble and thicken slightly about 5 minutes. Remove from heat.
  • Stir in the cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly.
  • Spread the pot pie mixture into a 9x13 baking dish. Spread the tater tots evenly over the top.
  • Bake approximately 40 minutes or until the tater tots are golden brown and the casserole is bubbly.
  • Top with cheese and return to the oven for 3 to 5 additional minutes until the cheese is melted.
  • Serve immediately.


  • For best results, make sure the tater tots are spread evenly in a single layer on top.
  • As an alternative, you could make this in a cast-iron skillet instead of the 9x13 baking dish.
  • The cream cheese is optional. It provides a little extra creaminess, but the filling is rich and thick enough to set without the cream cheese.


Calories: 432kcalCarbohydrates: 41gProtein: 12gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 52mgSodium: 939mgPotassium: 522mgFiber: 4gSugar: 4gVitamin A: 2212IUVitamin C: 15mgCalcium: 181mgIron: 1mg