CHICKEN TOT PIE RECIPES

Name: Chicken Tot Pie
Cook time: 20 min
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 1 tablespoon salted butter; 1/2 small onion, dicedu00A0; 1 rotisserie chicken, meat picked and shredded (3 to 4 cups)u00A0; Two 10.5-ounce cans cream of celery soupu00A0; One 12-ounce bag frozen mixed vegetables (classic: carrots, peas, green beans, corn)u00A0; Kosher saltu00A0and freshly ground black pepperu00A0; One 32-ounce bag frozen tater tots, thawedu00A0

CHICKEN TOT PIE RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Tot Pie Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 tablespoon salted butter
1/2 small onion, diced
1 rotisserie chicken, meat picked and shredded (3 to 4 cups)
Two 10.5-ounce cans cream of celery soup
One 12-ounce bag frozen mixed vegetables (classic: carrots, peas, green beans, corn)
Kosher salt and freshly ground black pepper
One 32-ounce bag frozen tater tots, thawed

Steps:

Preheat the oven to 450 degrees F.
Place a large skillet over a medium heat and add the butter. When the butter has melted, add the onion and saute until translucent, 3 to 5 minutes.
Add the chicken, cream of celery soup, 1/2 can of water and the frozen mixed vegetables. Stir well and cook until just heated through, 3 to 5 minutes. Season with salt and pepper. Pour the mixture into a 9-by-13-inch baking dish.
Arrange the tater tots in tightly packed rows to completely cover the top. Do not press the tots into the mixture; just let them sit on top. Bake until the tot topping is browned and the chicken mixture is bubbly, about 30 minutes, then serve.

CHICKEN TOT PIE RECIPE | RECIPE - RACHAEL RAY SHOW

Chicken Tot Pie Recipe | Recipe - Rachael Ray Show image

Give a chicken pot pie a tater tot crust and you have a winner winner chicken dinner!

Provided by David Burtka

Number Of Ingredients 19

Ingredients

3 bone-in
skin-on chicken breasts (about 2 pounds)
4 cups low-sodium chicken stock
1 pound frozen tater tots
about 4 cups
4 tablespoons unsalted butter
½ stick
2 large shallots
finely diced
Kosher salt and freshly ground black pepper
2 medium carrots
diced
2 celery stalks
diced
1 teaspoon fresh thyme leaves
¼ cup all-purpose flour
1 cup half-and-half
½ cup frozen petite peas
Hot sauce

Steps:

Preheat the oven to 425°F
In a large saucepan, combine the chicken breasts, stock, and enough water to just cover the chicken (about 1 cup)
Bring the liquid to a simmer over medium-high heat
Reduce the heat to medium-low and gently simmer, uncovered, until the chicken is just cooked through, flipping the chicken once and skimming off any foam from the surface as it cooks, about 20 minutes
Transfer to a large bowl and set aside to cool slightly, leaving the liquid in the saucepan
Once cooled, shred chicken using two forks, discarding the skin and bones, and set aside
Return the liquid in the saucepan to medium-high heat and bring to a boil
Boil until it has reduced to two cups, skimming off any foam that rises to the surface, about 20 minutes
Meanwhile, bake the tater tots on a baking sheet until crisp, about 15 minutes; set aside
Keep the oven on
In a large skillet, melt the butter over medium heat
Add the shallots and a pinch of salt and cook, stirring occasionally, until tender, 4 to 5 minutes
Add the carrots, celery, and a pinch of salt and cook, stirring occasionally, until the carrots are tender, 9 to 10 minutes
Stir in the thyme and flour and cook, stirring continuously, for 1 minute more
Stir in the reduced stock and half-and-half, increase the heat to high to bring the liquid to a boil, then reduce the heat to low and simmer, stirring frequently, until thickened, 4 to 5 minutes
Turn off the heat and stir in the shredded chicken and the peas
Season the mixture with salt, pepper, and hot sauce to taste
Transfer the tater tots to a large bowl and wipe off the baking sheet
Place a 2-quart baking dish on the baking sheet and fill with the chicken mixture
Arrange the tater tots in an even layer over the top, then bake until the filling is bubbling and the tater tots are very crispy, 20 to 25 minutes
Let stand for 5 minutes before serving

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