Chicken “Tot” Pie Casserole




Total Time: 1 hr

Prep Time: 35 mins

Cook Time: 25 mins

Yield: 4 servings

Dish Size: 2-Quart Baker




  • ¼ cup butter
  • 1 medium onion (large diced)
  • 2 carrots (large diced)
  • 1 celery stalk (large diced)
  • ½ cup peas (can be frozen)
  • 1 bay leaf
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 4 cups cooked chicken, roughly chopped
  • 3 cups Tater tots, thawed
  • 1 tsp fresh thyme




  1. Melt butter in medium pot over medium heat. Add onion, carrots, and celery. Cook 10-15 minutes or until vegetables are cooked through.
  2. Add peas and bay leaf. Stir in flour and cook for about 1 minute. Slowly add broth and milk while whisking to combine.
  3. Bring to boil and simmer until thickened. Season with salt and pepper to taste. Transfer to 2-quart temp-tations® basket weave baker.
  4. For crust: In food processor pulse tater tots with fresh thyme until coarsely ground. Spread evenly over filling in baker. Bake in a preheated 450ºF oven for 20-25 minutes or until top is golden brown and filling is bubbling.