This mashup of two favorite comfort foods is a guaranteed weeknight winner. We replaced the trusty-but-basic pie crust topper with crispy, golden-brown Tater Tots™ frozen potatoes to make a pot pie casserole that's homey, hearty and sure to please the whole family.
Tater Tots™ Chicken Pot Pie
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 8
- Ingredients 11
Ingredients
- 4 tablespoons butter
- 1 cup chopped onions
- 1 tablespoon Montreal chicken grill seasoning
- 1/2 teaspoon dried thyme leaves
- 1/4 cup Gold Medal™ all-purpose flour
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 4 oz (half of 8-oz package) cream cheese, cut into cubes and softened
- 3 cups chopped cooked chicken
- 1 package (12 oz) frozen mixed vegetables
- 1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
- 1 cup shredded sharp Cheddar cheese (4 oz)
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
-
Step2In 4-quart saucepan, melt butter over medium heat. Stir in onions, grill seasoning and thyme. Cook 4 to 6 minutes, stirring frequently, until onion softens. Stir in flour; cook and stir 1 to 2 minutes or until mixture is deep golden brown. Stir in broth. Heat to boiling over high heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in cream cheese until melted. Stir in chicken and frozen mixed vegetables.
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Step3Pour chicken mixture into baking dish. Top mixture with frozen potatoes. Bake 35 to 40 minutes or until golden brown and mixture is at least 165°F in center.
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Step4Top with Cheddar cheese. Bake 2 to 4 minutes or until melted.
Nutrition
510
Calories
30g
Total Fat
23g
Protein
36g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 270
- Total Fat
- 30g
- 47%
- Saturated Fat
- 12g
- 62%
- Trans Fat
- 1/2g
- Cholesterol
- 90mg
- 30%
- Sodium
- 1110mg
- 46%
- Potassium
- 590mg
- 17%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 4g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 15%
- 15%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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