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Tater Tot Topped Chicken Pot Pie

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Tater Tot Topped Chicken Pot Pie is a fun and delicious twist on classic Chicken Pot Pie. From scratch gravy mixed with shredded chicken breast, mixed vegetables, and finished off with cheese and crispy tater tots. Bonus points for being very family friendly!

Finished photo of Tater Tot  Topped Chicken Pot Pie

Let me just put in on record here that I love tater tots. A whole heck of’a lot! I believe they’re God’s gift to the frozen food aisle. I choose to make’m work with my healthier lifestyle because life without tater tots isn’t something that I wanna be a part of.

Over the past couple weeks Fall went ahead and hit us hard here in the Midwest. Fall weather means that I’m back in the kitchen constantly cooking up old favorites and creating new favorites too! I was thinking of my fav foods from my childhood. I immediately thought about my mom’s tater tot hot dishes. My mama happens to be a born n’ bred Minnesotan so the term hot dish was always used in my house. It wasn’t until I started this here blog that I realized that the term “hot dish” was actually Minnesota thing. Anyway, I’m babbling about nothing of too much importance I just love tater tot hot dish. Tastes like my childhood and I thought I’d create something that reminds me of this with a skinnyish twist!

Tater Tot Topped Chicken Pot Pie is officially our favorite “hot dish” right now and I’m preeeeeetty positive y’all are going to love it too! I actually have to fight off Eric for leftovers of this one!

Tater Tot Topped Chicken Pot Pie (try saying that one three times super fast.. ha!) is made with an easy peasy homemade gravy and filled with vegetables and shredded chicken.

Let’s get into the kitchen!

First, In a large pot or dutch oven melt 2 tbsp light butter over medium heat. Add onions, celery, and sprinkle with a pinch of salt and pepper. Cook until soft and stir from time to time.

When the celery and onions are softened add in garlic and cook until fragrant (aaaabout 30 seconds).

Sprinkle 1/4 cup of flour over the vegetables and stir well until combined. Cook for about a minute.

Pour in one and a half cups of chicken broth and whisk consantly until a gravy starts to form.

Now, add in two cups of unsweetened plain almond milk and continue to whisk until bubbly. At this point, it should be a thick gravy.

Pssst.. you can totally use regular milk with no problem, but just remember that’ll change up the points/calories if you care about that kind’a thing.

Reduce your heat to low and add everything into this chicken pot pie party. Two cups cooked chicken, two cups of frozen mixed vegetables, and 1 tsp thyme and 1-1/2 tsp of your favorite all purpose seasoned salt (my favorite is Lawry’s. Forever and ever, amen).

For the chicken part you can use leftover grilled chicken chopped finely, rotisserie chicken breast, chopped Easy Baked Chicken, or my newest favorite Instant Pot Shredded Chicken (pictured above)!

Now, stir together and let it cook for a minute or two. Be sure to Salt & Pepper to your own taste! I definitely add a bit.

Spray a 9×13 casserole dish with some cooking spray and pile the chicken pot pie filling in!

Finally! It’s time for my favorite part. TATER TOTS! Line up 60 tots and throw a little reduced fat shredded sharp cheddar under there for good measure. Remember.. skinny-ish. Ha!

Pop in a preheated 400 degree oven for about 35 minutes until the tater tots are crispy on top and then chicken pot pie part is bubbling.


Drool some more. Just grab a spoon and dig in!

This dish just screams comfort to me. I hope y’all enjoy it so much! Let me know how it goes on Instagram, Facebook, or leave me comment below!

With love from my kitchen to yours,


4.88 from 50 votes

Tater Tot Topped Chicken Pot Pie

A delicious twist on classic Chicken Pot Pie. From scratch gravy mixed with shredded chicken breast, mixed vegetables, and finished off with cheese and crispy tater tots.
Prep Time5 minutes
Active Time55 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, chicken pot pie, tater tot topped chicken pot pie, tater tots
Yield: 8
Author: Star @ the skinny-ish dish


  • 1 cup diced celery (about 4 ribs of celery)
  • 1 large yellow or white onion
  • 4 cloves minced garlic
  • 2 tbsp light butter i use land o' lakes brand
  • 1/4 cup white all purpose flour
  • 1-1/2 cups chicken broth low sodium if available
  • 2 cups unsweetened & plain almond milk
  • 2 cups shredded/diced cooked chicken breast
  • 2 cups frozen mixed veggies lightly thawed
  • 1 tsp thyme, dried
  • 1/4 tsp pepper
  • 1-1/2 tsp all purpose seasoned salt i prefer lawry's, but use your favorite!
  • 2/3 cup reduced fat shredded sharp cheddar
  • 60 frozen tater tots
  • salt and pepper to taste
  • cooking spray


  • Preheat oven to 400 degrees.
  • Melt butter in a large pot or dutch oven. Add onions and celery and cook over medium-high heat until tender. When they are cooked stir in garlic and cook until fragrant.
  • Sprinkle flour over onions, celery, and garlic. Stir very well and cook for one minute.
  • Add chicken broth while whisking constantly until the broth thickens like gravy. Then pour in almond milk and continue to whisk until combined and the gravy starts to bubble. It should be thick and remind you of gravy.
  • Reduced heat to low and add cooked chicken, mixed vegetables, thyme, seasoned salt, and pepper. Simmer for just a few minutes all together.
  • Pour Chicken Pot Pie mixture into a 9×13 casserole dish that's been sprayed wth cooking spray. Top with shredded cheese and tater tots and bake for about 35 minutes or until tater tots are golden cripy perfection.


serving size: 1/8 of casserole dish 
240 calories Fat: 11g, Saturated fat; 4g, Carbohydrates: 18g, Fiber: 3g, Sugar: 2.5g, Added Sugars: 0g, Protein: 11g 
WeightWatchers Points: 6 Points

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  1. 5 stars
    This was like I died and went to pot pie heaven . So, so good. I’ll be making this again. Thanks for sharing.

    1. Thanks so much! It’s a Pioneer Woman dish from Walmart. I got it probably 3-4 years ago and I can’t remember if she still has this specific style for sale, but they might still carry something like it!

  2. 5 stars
    This was super good! We left the tots off, but served it over biscuits. Thank you for a recipe the whole family loved!

  3. Hi there! I’ve been following you for quite a few years, and have tried MANY recipes, and they have all been amazing, and they all have been so good! My question is this…this recipe calls for plain unsweetened almond milk. I don’t care for it, and I’d like to substitute something else if possible? would would you suggest, and point difference?

    Thanks so much, Anne

    1. Hi Anne if it matters at all, you can’t tell that it’s unsweetened almond milk at all, but i get it! I use unsweetened almond milk mostly just to keep the points and calories down a bit since I can’t personally taste a difference. You can use milk too! I’ve used 1% in it, but I’m sure skim/2%/whole would all work just as well. I’m so happy you’re here (and for so long too!) enjoying the recipes. Thank you!

  4. Just starting to cook w/ tater tots! Never thought of them as anything but a side, but they are great in casseroles, etc. Going to try this pot pie. i like that the tots are on top, as no one likes a soggy tot, ha ha! thx!

  5. I made this but increased the chicken stock to 2 cups and I used a can of cream of mushroom instead of almond milk. (Almond milk and I have a love/hate relationship.) It was delicious. Thanks for the recipe.

    1. Sorry, I don’t have that info. Sodium content can fluctuate a lot depending on specific ingredients used so I don’t include that in the nutritional information. I would suggest inputing your specific ingredients into a nutrition calculator. I use the MyfitnessPal app, but I’m sure there’s other great ones out there. I hope that helps a lil. Have a great day, Vicki!

  6. I made this last night to help clean out our freezer. I did not have an onion or almond milk. I used regular milk. It was super yummy and perfect for a cold night. Thank you for such a tasty recipe. I can’t wait to have the leftovers today!

  7. I made this last night and it was absolutely delicious. Star you have a real talent for “skinnifying” dishes. Your site is my recent go-to. This dish didn’t make me feel like I was sacrificing anything. Both the men in the house loved it too!

  8. Deeeeeelicious!! Comfort food at it’s finest! This will definitely be made over and over and with Thanksgiving coming up, I’m pretty sure leftover turkey will taste equally as good as the chicken. My only problem with it is sticking to one serving. So Good!!!!

  9. 5 stars
    This was amazingly simple and good – thank you! Will definitely keep this in regular rotation

  10. I can’t wait yo try this! My wife told me last night, “Just stick with that lady that makes the Creamy White Chicken Chili. She knows what she’s doing in the kitchen! Thank you for all of your tasty recipes and the work you do to make them available to the rest of us!

    1. I love it! I’m so happy y’all are enjoying them so much. I hope you love this one too!

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