Skillet Tater Tot Chicken Pot Pie

Oh boy! This skillet tater tot chicken pot pie turned out so delicious and comforting which was perfect for the really cold weather we’ve been having. I loved how simple this pot pie is to make, especially since I just had to throw frozen tater tots on top instead of making biscuits or a crust. The filling was full of chicken breast, carrots, celery, onion, peas, and corn and they all tasted so delicious with the creamy sauce and the crisp tater tots on top. My entire family thought this skillet tater tot chicken pot pie was excellent and I can’t wait to eat the leftovers!

How to Make a Skillet Tater Tot Chicken Pot Pie

Preheat the oven to 350 degrees.

Heat 1 tablespoon of butter in the skillet over medium-high heat. Season the diced chicken well with sea salt and freshly cracked pepper, to taste. Add the chicken to the HOT skillet and cook, stirring occasionally, for 3-4 minutes, or until the chicken is just cooked through. Remove from the skillet and place on a plate; set aside.

Add the remaining butter to the skillet over medium-high heat. Add the onion, carrot, and celery then cook, stirring often, for 3-4 minutes.

Add the flour to the vegetables and gently mix evenly, cooking the flour for 2 minutes while constantly stirring. Add the minced garlic and cook, stirring constantly, for 1 minute. Slowly add the chicken broth and milk, stirring often. Bring mixture to a boil then simmer for 3-4 minutes, allowing it to thicken a bit. Add the chicken and its juices, the frozen corn, and frozen peas; mix well. Taste and season with sea salt and freshly cracked pepper, to taste.

Lay the frozen tater tots on top.

Place into the oven and bake for 30-35 minutes; or until the filling is bubbling and the tater tots are crisp. Sprinkle the top with fresh parsley and serve immediately. Enjoy.