Ultimate Chicken Pot Tater Tot Hotdish: Your Go-To Comfort Food Casserole Recipe
Discover how to create the most delicious and satisfying Chicken Pot Tater Tot Hotdish! This isn’t just any ordinary chicken pot pie; it’s a flavorful upgrade featuring a rich, creamy filling, tender vegetables, savory shredded cheddar cheese, and a crispy tater tot topping. This versatile hotdish is an absolute game-changer, especially when you’re looking for the perfect way to utilize leftover rotisserie chicken or even that delicious Thanksgiving turkey!
When it comes to ultimate comfort food, few dishes hit the spot quite like a well-made casserole. But what if we told you that classic chicken pot pie could get an even cozier, more irresistible makeover? Enter the **Chicken Pot Tater Tot Hotdish** – a magnificent creation that takes everything you love about a traditional pot pie and elevates it with a generous layer of shredded cheddar cheese and a golden, crispy topping of beloved tater tots. This isn’t merely a meal; it’s a warm embrace in a baking dish, promising to become a cherished recipe in your culinary repertoire.
You can call it a chicken pot casserole or a tater tot hotdish; either way, you’re describing a masterpiece of hearty, satisfying cuisine. This dish truly embodies “real food” – pure love served in a casserole. It starts with a foundational creamy sauce, reminiscent of your favorite chicken pot pie, packed with wholesome ingredients (minus the traditional pie crust, for an easier, gluten-friendly option if you choose to adapt). We then introduce earthy mushrooms and a thoughtfully chosen blend of seasonings to deepen the flavor profile. The magic happens when we crown this savory base with a layer of sharp shredded cheddar cheese, followed by an abundant blanket of golden tater tots. Before you know it, you’ve transformed familiar ingredients into a dish of a different, more exciting nature. While the traditional pot pie certainly holds a special place, there’s a widely held belief, a general consensus really, that almost everything is undeniably better when tater tots are involved. And coming from a self-proclaimed bread lover, that’s truly saying something!
To be honest, there were moments when I doubted I’d be able to share this incredible **tater tot hotdish recipe** with you before the weekend. The past week presented several unexpected technical hurdles, causing the site to be down. Even as I diligently put this **tater tot casserole** together on Wednesday, I was silently wishing and hoping that the site would be back online swiftly so that everyone’s weekend plans could indeed involve a glorious casserole dish full of this comforting goodness. Fortunately, here we are, and the wait, I promise, is entirely worth it.
Last year, I shared my chicken pot pie soup, which offered all the beloved flavors of chicken pot pie in a soul-warming soup form, complete with tender egg noodles. I understand that not everyone shares my profound love for soup – I, for one, could happily eat soup for weeks without a single complaint! But recognizing diverse preferences, I decided to revisit my Midwestern roots this time around. What we all truly needed, I concluded, was a hearty casserole.
While a truly traditional **Midwestern tater tot hotdish** typically features ground beef and a medley of vegetables, I decided to give this classic a modern and incredibly delicious makeover. My vision was to combine the quintessential flavors of the most traditional comfort food – chicken pot pie – with the universally adored crispiness of tater tots. The result is a **chicken tater tot casserole** that appeals to children and grown-ups alike. It’s robust, it’s satisfying, it’s pure “man food,” and it’s the ultimate comfort food. I genuinely don’t believe a single person could find fault with this delightful creation.
Just like most of my recipes, this **chicken pot tater tot hotdish** proudly contains precisely zero cans of condensed “this or that.” We’re opting for fresh, wholesome ingredients to build layers of flavor that simply can’t be replicated by canned goods. This recipe is also wonderfully practical, especially when you find yourself with leftovers. Did you roast a whole chicken on Friday, and now there are just two of you? This hotdish is the perfect solution for those delicious remnants. Or perhaps it’s the day after Thanksgiving, and you’re staring at all those odds and ends of turkey meat? That’s your cue – MAKE TURKEY POT CASSEROLE! It’s an ingenious way to transform holiday leftovers into an entirely new, exciting, and equally comforting meal.
Here’s a bit of good news for those who dread the post-dinner cleanup: if you own a 4-quart Dutch oven (or indeed any oven-safe pot with sufficient capacity), you can easily make this a one-pot recipe. Imagine, fewer dishes to wash! Personally, I could have certainly baked this right in my Dutch oven. However, that would have meant adhering to a “sensible adult” ratio of tater tots to the creamy casserole base. And honestly, I don’t need that kind of negativity in my life. For me, more tots are always better!
So, if you’re anything like me, do not, under any circumstances, come home with just a single bag of tater tots. It simply won’t be enough. I learned this lesson the hard way, which resulted in an unplanned second trip to the grocery store. Priorities, you know? Clearly, mine are all sorted out when it comes to maximizing the tater tot crunch in my hotdish.
Let’s dive into the simple yet incredibly rewarding cooking process. Begin by melting the butter in your chosen cooking vessel – whether it’s a large, oven-safe pot for a one-pot wonder or a sturdy pan before transferring to a casserole dish. Allow the butter to heat until it enthusiastically begins to crackle and pop, indicating it’s ready to impart its rich flavor. Next, add your sliced mushrooms. Sauté them patiently, allowing them to release their moisture and develop a beautiful, slightly golden color. This browning step is crucial for building a deep, savory foundation for your hotdish. After about 5 minutes, introduce the sliced celery to the pan and let it cook for approximately 3 minutes, or until it has softened slightly. You might be wondering, “Where are the onions and carrots?” Don’t worry, we’re incorporating crinkle-cut carrots and sweet pearl onions into this recipe later on to provide a heartier texture and a distinct sweetness, adding delightful visual and textural interest.
Once the celery is tender, sprinkle in the all-purpose flour over the sautéed vegetables. Stir diligently to ensure every piece is evenly coated. You’ll notice the mixture becoming dry and crumbly, forming a roux – the essential thickening agent for our creamy sauce. Allow this mixture to cook for about 1 minute, stirring constantly, to cook out the raw flour taste. Now it’s time to season! Add the dried thyme and your all-purpose seasoning blend. For an extra layer of aromatic flavor, you can optionally include a bit of garlic powder. The all-purpose seasoning blend I frequently use and highly recommend is Trader Joe’s “21 Seasoning Salute.” I absolutely adore that stuff! It’s fantastic because it’s salt-free, allowing you to control the sodium levels in your dish, and it’s the same blend I use in my popular chicken wild rice soup. Alternatively, Mrs. Dash (affiliate link) also offers a similar salt-free all-purpose seasoning that is readily available in most grocery stores.
With your fragrant roux established, gradually stream in the milk (or half and half for an even richer base) while continuously whisking with your other hand. This careful, steady motion is key to preventing lumps and ensuring a perfectly smooth, creamy sauce. Follow with the chicken broth and continue to stir as the mixture slowly comes to a gentle simmer, which typically takes between 8 to 12 minutes. As your sauce thickens, take a moment to prepare your oven: position a rack in the center and preheat it to 425ºF. Once the sauce has achieved its lovely, thick consistency, gently stir in the delicate pearl onions, the wonderfully textural crinkle-cut carrots, your cooked shredded chicken (or turkey, if you’re taking advantage of those precious Thanksgiving leftovers!), and the vibrant defrosted peas. Stir everything together, ensuring all components are well combined and heated through. Allow the mixture to return to a gentle simmer once more.
Now for the grand assembly! Lightly spray a 9×13 baking dish with nonstick spray (unless you’re going for the one-pot method with your Dutch oven). Carefully transfer the luscious prepared chicken mixture into the dish, spreading it evenly. Then, generously sprinkle the shredded cheddar cheese over the top, creating a delicious, melty layer. Finally, arrange the frozen tater tots in a single layer across the entire surface. A note on quantity: you’ll likely need about 1 ½ bags of tater tots if you’re using a standard 9×13 casserole dish to achieve that glorious, full topping. If you’re baking directly in a Dutch oven, one bag should suffice, providing a slightly less tot-dense but equally delicious result. For my hotdish, I personally enjoy using the roasted garlic and black pepper tater tots from Alexia for an added flavor kick – this isn’t a sponsored recommendation, just a friendly suggestion from one garlic lover to another!
Bake your glorious hotdish for 27 to 32 minutes, or until the tater tots are beautifully golden brown and delightfully crispy, and the filling is bubbly and heated through. For that extra irresistible crunch and a gorgeous, toasted cheese layer, I often like to turn on the broiler for the last 1-2 minutes. Just be sure to keep a close eye on it, as broilers work quickly! Once it’s reached peak perfection, carefully remove the dish from the oven and allow it to cool slightly before serving. This brief resting period helps the casserole set and makes for easier, cleaner serving.
And there you have it! The moment of truth. When you pull this magnificent **chicken pot tater tot hotdish** out of the oven and serve yourself a generous spoonful, make sure you dig all the way to the bottom. You want to capture a little bit of everything in that first, magical bite: the perfectly tender vegetables, the luxurious, creamy, and undeniably buttery sauce, the gooey melted cheddar cheese, and of course, those lightly golden and wonderfully crispy tater tots. Each mouthful is a symphony of textures and flavors, delivering unparalleled comfort.
For an authentic Midwestern experience, many true Midwesterners enjoy serving this hotdish with a dollop of ketchup. It might sound unusual to some, but it’s a time-honored tradition in many homes! And for those Midwesterners who have transplanted themselves in the South, or anyone who enjoys a bit of heat, don’t hesitate to douse this in your favorite hot sauce! Seriously, I know how peculiar it might sound, but oh boy, it’s a surprisingly delicious combination that adds an exciting kick. This simple **chicken pot tater tot hotdish** is loaded with tender chicken, a vibrant mix of vegetables, a decadent creamy sauce, gooey cheese, and those irresistible tater tots. It’s a complete, satisfying meal that, in my humble opinion, covers all the major food groups – comfort, flavor, and pure joy!
Chicken Pot Tater Tot Hotdish
15 minutes
50 minutes
1 hour 5 minutes
This Chicken Pot Tater Tot Hotdish is a beloved classic redefined. It brings together the creamy goodness of traditional chicken pot pie with the delightful crunch of tater tots and a layer of gooey cheddar cheese. Perfect for a hearty family dinner or an innovative way to use up leftover cooked chicken or turkey!
Ingredients
- 4 tablespoons unsalted butter
- 8 ounces fresh sliced mushrooms
- 1 cup sliced celery
- 5 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1 tablespoon all-purpose seasoning (salt-free, like Trader Joe’s 21 Seasoning Salute or Mrs. Dash)
- 1 teaspoon garlic powder (optional, but highly recommended for flavor)
- 2 cups milk (whole milk or half-and-half for extra creaminess)
- 1 1/2 cups chicken broth (low sodium preferred)
- 2 1/4 cups cooked shredded chicken (from a rotisserie chicken or leftover roast chicken/turkey)
- 1 (12-ounce) bag EACH: frozen pearl onions AND frozen crinkle cut carrots, defrosted
- 1 cup frozen peas, defrosted
- 1 1/2 cups shredded sharp cheddar cheese
- 1 to 1 1/2 (18-ounce) bags frozen tater tots (see notes for quantity based on dish size)
Instructions
- Brown the Veggies: In a 4-quart Dutch oven or a large oven-safe pot (if making it a one-pot dish), melt the butter over medium-high heat. Allow it to crackle and pop, then add the sliced mushrooms. Sauté for about 5 minutes, or until they are nicely browned and have released their moisture. Add the sliced celery and continue to cook for another 3 minutes, until slightly softened. Sprinkle the all-purpose flour over the vegetables and stir well to ensure an even coating. Cook for 1 minute, stirring constantly, to toast the flour and create a roux. Season the mixture with dried thyme, your chosen all-purpose seasoning, and the optional garlic powder.
- Prepare the Creamy Base: Slowly pour in the milk (or half-and-half) into the pot while whisking continuously with your other hand to prevent any lumps from forming. Gradually add the chicken broth, stirring until fully incorporated. Bring the mixture to a gentle simmer; this will take approximately 8-12 minutes, allowing the sauce to thicken beautifully. While the sauce is simmering, preheat your oven to 425ºF and place an oven rack in the center. Once the sauce has thickened, stir in the cooked shredded chicken, defrosted pearl onions, defrosted crinkle-cut carrots, and defrosted peas. Stir everything together and allow the mixture to come back to a gentle simmer.
- Assemble and Bake: If you’re not using an oven-safe pot for baking, spray a 9×13-inch baking dish with nonstick spray. Carefully transfer the hot chicken and vegetable mixture into the prepared baking dish, spreading it out evenly. Generously top the filling with the shredded cheddar cheese, followed by an even layer of frozen tater tots. For a 9×13 baking dish, you’ll likely need 1 1/2 bags of tater tots for optimal coverage; if using a Dutch oven, 1 bag is usually sufficient. Bake for 27-32 minutes, or until the tater tots are golden brown and wonderfully crispy, and the filling is bubbling hot. For an extra crisp topping and a nicely browned cheese layer, you can turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning. Let the hotdish cool slightly for 5-10 minutes before serving to allow it to set. Enjoy!
Notes
- The salt-free all-purpose seasoning I swear by is Trader Joe’s 21 Seasoning Salute, which is quite similar to Mrs. Dash’s all-purpose blend. Both are excellent choices for controlling sodium while maximizing flavor.
- The quantity of tater tots needed will vary based on your baking vessel. If you opt to bake this delicious hotdish directly in your 4-quart Dutch oven, you’ll generally only require 1 (18-ounce) bag of frozen tater tots. However, if you choose to bake it in a standard 9×13-inch casserole dish, you’ll typically need 1 1/2 (18-ounce) bags to ensure a full, crispy topping.
- For an added burst of flavor, consider using roasted garlic and black pepper flavored tater tots, like those from Alexia. They truly elevate this dish!
- This hotdish is fantastic for meal prep! You can assemble the chicken and vegetable base ahead of time, refrigerate it, and add the cheese and tater tots right before baking.
- Leftovers reheat beautifully in the oven or microwave, making it a great option for lunches throughout the week.
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