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!
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!
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!
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Chicken Pot Pie with Homemade Tater Tots
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
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:)
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!
Yummy comfort food! I can see this becoming a favorite recipe!