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.
Servings: 8
Ingredients
- 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
Instructions
- 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 9x13 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.