Casserole/ Chicken

Chicken and Tater Tot Hotdish

On the menu tonight – Chicken and Tater Tot Hotdish! What’s a hot dish? It’s a mid-west casserole that contains a protein, starch, a creamed soup, and a vegetable. In this version, think chicken pot pie but the crust is tater tots!

If you like chicken pot pie, but are intimidated by making the crust, this is the one to try! Start by giving the tots a pre-cook in the oven. I like really crispy tots and since they won’t be fried, this your chance to get them crispy.

While the tots are in the oven, sauté the onion until translucent, about 4-5 minutes. Then add some flour and butter to the pan to make the roux. Let the flour cook 2-3 minutes and begin adding the milk, whisking as you go to avoid clumps.

Instead of chopping carrots, I used a pea and carrot mix from the frozen section to save a little time. Add that to the mix along with the chicken, bouillon, and other seasonings. Let everything simmer 10-15 minutes, until the chicken cooks through.

Transfer the mix to a baking dish and cover with the tots. Put the baking dish in the oven and bake for about 30 minutes. Let me know how your version of this hot dish turns out!

Chicken and Tater Tot Hotdish

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By Patrick Dulmage Serves: 8-10
Prep Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour 15 minutes

Chicken and Tater Tot Hotdish


  • 2 Tbsp Butter
  • 1lb chicken thighs, cut into bite-sized pieces
  • 1 Vidalia Onion, finely diced
  • 1 16 oz pkg frozen peas and carrots
  • 1/4 cup all purpose flour
  • 2 cups milk, room temp
  • 1 tsp Better Than Bouillon, Chicken broth
  • 1 tsp dried Thyme
  • 1 tsp dried (or fresh) Rosemary, finely chopped
  • 1 bag Tater Tots



Pre-heat the oven to 400 degrees


Put the tater tots on an oiled baking sheet, bake for about 20-25 minutes to make sure they are crispy


While the tots bake, pre-heat a large skillet with some butter and the onions. Cook about 5 minutes


Add the flour to the pan along with some more butter to make the roux


Stir the flour, butter, and onions around for 2-3 minutes, then slowly whisk in the milk


Continuously stir to avoid clumps in the sauce


Add the chicken, bouillon, carrot/pea mix, thyme, and rosemary to the sauce


Simmer for about 10-12 minutes to cook the chicken through, then transfer to a baking dish (13x9)


Cover the mixture with the tater tots and put in the oven for about 30 minutes

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