Skillet Tator Tot Chicken Pot Pie
Servings 6
Equipment
- Large cast iron skillet
Ingredients
- 3 ½ tbsp butter, divided
- ½ lb chicken breast, boneless & skinless, diced into bite-sized pieces about 2 small
- sea salt and freshly cracked pepper, to taste
- ½ sweet yellow onion, diced
- 2 large carrots, peeled & sliced
- 2 stalks of celery, diced
- 3 tbsp flour
- 1 large clove of garlic, minced
- 1 ½ cups chicken broth
- 1 ½ cups whole milk
- ½ cup frozen corn
- ½ cup frozen peas
- Tater tots, as many that will fit! still frozen
- 1 tbsp fresh parsley, chopped for serving
Instructions
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon of butter in a large cast iron 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.