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Chicken Pot Pie with a Tater Tot Crust

May 7, 2020 By lovecheflaura 4 Comments

chicken pot pie with a tater tot crust

Yes, Chicken Pot Pie with a Tater Tot Crust is as good as it sounds! Who doesn’t love chicken pot pie and tater tots? The tater tots in this recipe replace the traditional pie crust keeping it grain-free and gluten-free. This recipe is also dairy-free. Instead of cream which you would typically find in a pot pie, it is thickened using a pureed potato.

I know what you’re thinking. Why is she posting a recipe for chicken pot pie in May? The reason I’m posting this recipe should be self explanatory because well, its chicken pot pie, but I’ll tell you why. It’s easy to make, it’s delicious, it’s full of good chicken and veggies and it makes great leftovers!

two cooked chickens in a dutch oven
feeding my dog some chicken scraps
chicken pot pie filling
chicken pot pie with tater tot crust

How to make Chicken Pot Pie:

This recipe starts out by cooking chicken. I used two whole chickens since that’s what I had in my fridge. Don’t worry, the recipe does not call for this much chicken. I was making one large pot pie topped with frozen tater tots and then another with my homemade tater tots. I just loved the color of the birds after they were roasted so I took a few pictures and wanted to share.

The second part of this recipe involves sautéing onion with carrots, garlic, fresh thyme and rosemary. A cooked and pureed potato and some coconut milk are added at the end for thickening. Right before cooking, frozen green peas are folded in to give the dish some bright color.

Homemade Tater Tots:

The homemade tots seem intimidating but are honestly very easy to make! They start off by peeling some russet potatoes, parboiling them and then grating them with a cheese grater. Second, you take a small scoop of the grated potatoes and roll them into a tot shape. At this point you can top the chicken pot pie with them or bake them in the oven and eat! Easy!

grated potatoes
homemade tater tots
topping a chicken pot pie with frozen tater tots

If you are not feeling very ambitious and don’t want to make homemade tator tots, you can absolutely use frozen tator tots. In the picture above I am using frozen Alexia Potato Puffs. This makes for a quick meal that is still grain-free and delicious!

Looking for more easy dinner recipes? Make sure to check out:

  • Beef Picadillo
  • Chicken, Artichoke and Lemon Soup
  • Chicken Piccata

SAVE TO PINTEREST!

Print Recipe
5 from 4 votes

Chicken Pot Pie with Homemade Tater Tots

A grain-free take on the classic chicken pot pie. A homemade tater tot layer replaces the pie crust in this recipe
Prep Time1 hr 30 mins
Cook Time1 hr
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: dairy-free, gluten-free, grain-free, Paleo

Ingredients

For the Chicken Pot Pie:

  • 1.5 # chicken, cooked and chopped breast, thighs, or any cut you like!
  • 1 large yellow onion, small diced
  • 2 medium carrots, peeled and small diced
  • 2 large garlic cloves, minced
  • 1 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • 1/2 cup coconut milk lite or full-fat I like to use lite coconut milk
  • 1 1/2 cup chicken stock or broth
  • 1 large russet potato, peeled
  • 1 1/2 cups frozen peas
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 recipe homemade tator tots or 2 bags frozen tots

For the Homemade Tater Tots:

  • 5-6 large russet potatoes or 12 small
  • 1 tbsp salt

Instructions

For the Chicken Pot Pie:

  • Place a small pot of water on the stove and bring to a boil. Peel the russet potato and cook in the water. Once soft and cooked through, remove from the water and place in a blender and blend until smooth. Set aside while you continue on with the recipe
  • In a large skillet or dutch oven like I used, add the chopped onion and carrot and saute until the onion is soft, about ten minutes. Once soft, add the minced garlic and chopped thyme and rosemary. Saute until the garlic is softened, about five more minutes
  • Once the garlic is soft, add the cooked chicken, pureed potato, coconut milk, chicken stock or broth and frozen peas and mix well. Pour into the 9 x 13 pan and spread out into an even layer

For the Homemade Tater Tots:

  • Place a large pot of water on the stove and bring to a boil. While the water is boiling, peel the potatoes and place in the water. Parboil the potatoes. You want to be able to slide a knife throguh them, but it should take some effort. Once they are parboiled, remove from the water and allow to cool for a few minutes before handling
  • If cooking the tater tots alone, preheat the oven to 425. Drizzle some avocado oil on a baking tray and set aside. Once the potatoes are cooled, grate using a cheese grater and sprinkle with the salt. Mix well. Take a small scoop, about one tablsepoon and roll into a ball and then into a little cyclinder or a tot shape. Place on the greased baking tray and continue with the remaining potatoes. Once you have used up all the potatoes and have the tots formed, drizzle them with a little avocado oil and place in the oven. Bake for about 15-20 minutes or until golden brown. Once golden brown, remove from the oven and enjoy!
  • If you are making the tater tots for the chicken pot pie, make tots using all the grated potatoes. Instead of placing them on a tray, place them side by side on top of the chicken pot pie filling. Once the pot pie is covered, drizzle with a small amount of avocado oil and sprinkle with sea salt. Place in a 350 degree oven for about 45 minutes or until the tots are golden brown and the pot pie is bubbling away. If the tots are not browning as fast as you would like, place under the broiler and broil until they are crispy. Allow to cool before enjoying!

Updated on 05/18/2020

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Filed Under: Main dish, Recipes Tagged With: Dairy free, Gluten free, Grain free, Main dish, Paleo

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Reader Interactions

Comments

  1. Geri says

    May 8, 2020 at 9:24 pm

    5 stars
    This chicken pot pie is as delicious as it is beautiful to look at! Everyone loved it and the leftovers disappeared quickly the next day! Another great recipe:)

    Reply
  2. Margaret says

    November 9, 2020 at 8:30 pm

    5 stars
    This was a hit with my whole family. I always love finding recipes like that! I used storebought Alexia tater tots to save time. I also used whole milk (we’re not dairy free) because I forgot to buy coconut milk. I puréed the milk with the potato instead of putting it in separately. I’ll definitely make this again!

    Reply
  3. Jenn says

    July 8, 2020 at 7:01 pm

    5 stars
    Yummy comfort food! I can see this becoming a favorite recipe!

    Reply

Trackbacks

  1. Tater Tot Chicken Pot Pie - de socio in the kitchen says:
    May 12, 2020 at 1:24 pm

    5 stars
    […] those frozen tots in the red bag are really tasty! Here’s Laura’s dairy-free tater tot recipe if you’re […]

    Reply

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Hello! I’m Laura and welcome to Love Chef Laura- a mix of grain-free, dairy-free, and gluten-free recipes.                Click here to learn more about me!

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Food has always been a big part of my life startin Food has always been a big part of my life starting at a young age. 

My parents would come downstairs on Saturday mornings and I’d have the Food Network on taking notes while I watched Emeril Lagasse, Mario Batali, and Guadalupe de Launrentiis. I was 7 or 8 years old. 

My grandpa, who would take me walleye and pike fishing in Canada and will still take the long hikes in the woods with me every spring to find as many morels as possible is who I owe my love of food to. 

From a young age, I remember my grandpa collecting maple sap in cut off milk jugs and then boiling that sap over an open fit pot behind his pull barn until it boiled down to maple syrup. We were so excited to get those pints of maple syrup every March. 

While I wrote this section about my family’s food traditions for SELF Magazine, I had a smile from ear to ear. Aside from loving the craft of making maple syrup, which is now a tradition my brother and I carry on, writing this article made me remember WHY I love wild food and why I chose this path. 

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I get asked a lot about what type of 'diet' I'm on I get asked a lot about what type of 'diet' I'm on. I don't mind the word diet because that is literally the definition of what you consume every day. Diet also has a negative connotation of reducing your caloric intake and restricting foods.⁠⠀
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I hear quite often that we should never remove foods from our diet and it's all about balance. If you can eat everything in moderation, then you will be fine. Someone who is on a Paleo diet will end up sick because beans and grains are healthy. A vegan will have a vitamin B12 deficiency because we need animal protein. If you don't consume dairy, you will end up with osteoporosis. The list goes on. ⁠⠀
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When we say things like that, we don't consider cultural influence, family traditions, or potential medical conditions a person has. THERE IS NOT A SINGLE DIET OUT THERE THAT IS A ONE SIZE FITS ALL.⁠⠀
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When I eat dairy, I will vomit. This happened to me for years and I never once thought my body was trying to tell me something. The same thing happens when I eat fried food because I don't digest fats well. I also react highly to soy, peanuts, and randomly, turnips. ⁠When I eat fresh fruit, my throat closes up and I break out in hives on my face. ⁠⠀
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When I share information about myself or about a specific diet I am on, it's not to say what you are consuming is bad and you need to eat the way I do. Do I think there's major power in food and what we put into our bodies? Hell yeah, I do. I eat the way I do because of taste preference and mainly because THIS IS WHAT WORKS FOR MY BODY. ⁠⠀
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See, I have given endless amounts of blood, urine, and saliva to really fine-tune what foods are fueling my body and what foods are causing pain and inflammation. I never recommend removing a food group without intention and with a goal in mind and under the care of a physician or dietitian. ⁠⠀
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So maybe we need to chill out on judging others for their dietary preference. I share what I eat and my diet because it works for me. I don't share with the intention of you changing your life to follow what I do or to shame you. I share because maybe it will spark a conversation with your doctor and you can also find relief in symptoms ⁠❤️
You guys have watched me make this Maple Cumin Vin You guys have watched me make this Maple Cumin Vinaigrette a lot lately. It's seriously one of my favorite salad dressings ever! I typically pour it over a big bowl of leafy greens but I have been experimenting with it on other foods. I used it as a dipping sauce on roasted sweet potatoes the other day... 🤯⁠⠀
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Grab the full recipe for this Root Vegetable Salad with Maple Cumin Vinaigrette through the link in my profile!⁠⠀
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I don't pray for healing. I pray healing. Do you s I don't pray for healing. I pray healing. Do you see the difference? And no, it's not a typo. ⁠⠀
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I saw my craniosacral therapist last week and she told me something that really struck a chord. We were discussing where she grew up in Colorado. Forest fires were common and came every year. She told me the story of a local Native American tribe that knew the fires would come each year and instead of praying for rain, they prayed rain. The rain would come, the lands would be wet again and vegetation would grow.⁠⠀
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If you don't see the difference yet, let me explain. When we pray FOR something, it means we do not possess it. The meaning of FOR: indicate the person or thing that something is sent or given to.⁠⠀
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When we remove the simple word 'for' we are saying we already possess it. When I pray, I pray healing. I pray pain-free, I pray peace, I pray balance. Because I already possess all of those. It's a mindset shift. When we believe something to be true, it will happen. ⁠⠀
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So the next time you pray, don't pray FOR whatever you want, pray as if you already have it. 💛⁠⠀
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HASH BROWN SANDWICH BREAD⁠ 🍞⁠⠀ ⁠⠀ I d HASH BROWN SANDWICH BREAD⁠ 🍞⁠⠀
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I don’t really know what to call this recipe besides Hash Brown Sandwich Bread. I mean, it's literally a hash brown made in a waffle maker and used as sandwich bread 😂⁠⠀
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This recipe has only one ingredient and is gluten-free, grain-free, and vegan! It has been a game-changer for me to have this sandwich bread since being on a grain-free diet 🙌🏻⁠⠀
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Aside from a new recipe, I discuss whether or not grains are healthy, and if you should incorporate them into your daily diet. Check out my blog post for this recipe and why grains cause so many gastrointestinal issues and ways to help make grains more easily digestible. ⁠⠀
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Yup. Here's another cold smoothie recipe 😂 But Yup. Here's another cold smoothie recipe 😂 But this one has some warming spices added to it!⁠⠀
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Chai Charger Smoothie can be enjoyed any time of the year but it’s my favorite in the cold winter months! It has a base of nut milk and banana with strongly brewed chai tea as a pick me up. A bit of cinnamon and dates add sweetness while the almond butter makes the smoothie thick and creamy.⁠⠀
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If you're nut-free or can't have almonds, cashew butter or pepita butter are great substitutions! ⁠⠀
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HEALTHY CITRUS BREAKFAST BOWL⁠ 🍊⁠⠀ ⁠⠀ HEALTHY CITRUS BREAKFAST BOWL⁠ 🍊⁠⠀
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A weird and random fact about me is I'm allergic to a lot of fresh fruits. The months following Christmas are some of my favorite because it's citrus season! Fresh citrus is one of the few fruits that don't close up my throat. 🙌🏼 I love tangerines and mandarins and of course, grapefruit. My family and I add them to nearly every breakfast and eat them as a snack as often as possible.⁠⠀
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This Citrus Breakfast Bowl has been one of my new favorites to snack on. It is made of unsweetened yogurt and homemade chia seed pudding and topped with all sorts of fresh citrus fruit like tangerines, blood oranges, and grapefruit. A sprinkle of bee pollen, flaxseeds, and a drizzle of honey finishes the bowl.⁠ 🤩⁠⠀
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Grab the recipe through the link in my profile!⁠⠀
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By the look of most of my recent posts, I'm all ab By the look of most of my recent posts, I'm all about the cold recipes right now. I'm probably subconsciously missing summer. I know we have like four months to go, but I could use a little sunshine right now! ☀️⁠⠀
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The base of this Coffee Smoothie is bananas but you can add or use frozen zucchini or frozen cauliflower for an added veggie kick. You can even add. some protein powder or collagen peptides for added protein. 💪🏼⁠⠀
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The smoothie is naturally sweetened with dates and the coffee and cacao powder add the perfect amount of caffeine for a little pick me up. It reminds me of a Starbucks Frappuccino or a frozen mocha without being overly sweet and without the sugar crash. ⁠⠀
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Anyone else ready for some warm weather? Let me know in the comments below! 🏝️☀️⁠⠀
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Grab the full recipe through the link in my profile!⁠⠀
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