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5 from 3 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!