Chicken Pot Hotdish Recipes

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CHICKEN POT TATER TOT HOTDISH



Chicken Pot Tater Tot Hotdish image

Learn how to make a chicken pot tater tot hotdish! This is a traditional chicken pot pie kicked up a notch with shredded cheddar cheese and tater tots. This hotdish is the perfect way to use up a leftover rotisserie chicken or Thanksgiving turkey!

Provided by Marzia

Categories     Chicken

Time 1h

Number Of Ingredients 14

4 tablespoons butter
8 ounces sliced mushrooms
1 cup sliced celery
5 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoons all-purpose seasoning (salt-free)
1 teaspoon garlic powder (optional)
2 cups milk (or half and half)
1 1/2 cups chicken broth
2 1/4 cups cooked shredded chicken (or turkey!)
1 (12-ounce) bag EACH: pearl onions AND crinkle cut carrots, defrosted
1 cup peas, defrosted
1 1/2 cups shredded cheddar cheese
1- 1 1/2 (18-ounce) bag frozen tater tots (see notes)

Steps:

  • brown the veggies: Melt the butter in a 4-quart dutch oven (use oven-safe if you don't want to transfer to a casserole dish) over high heat. Add the mushrooms and allow them to brown, about 5 minutes. Add the celery and let it cook for about 3 minutes or until slightly softened. Sprinkle the flour over the veggies and stir to coat evenly. You'll notice it starts getting dry and crumbly, let cook 1 minute. Season with the dried thyme, all-purpose seasoning, and garlic powder (if using).
  • make the base: slowly stream in the milk while you use a whisk with the other hand to work out any lumps. Add the chicken broth and allow the soup to reach a simmer, this will take 8-12 minutes. While the soup reaches a simmer, position a rack in the center of the oven and preheat the oven to 425ºF. Once the soup reaches a simmer, add the shredded chicken, onions, crinkle cut carrots, and peas. Stir and allow the mixture to come back to a simmer.
  • bake: Spray a 9x13 baking dish with nonstick spray. Transfer the prepared chicken mixture to the dish. Top with the shredded cheese and the tater tots. You'll need more if you're using a baking dish and less if you're using a dutch oven. Bake for 27-32 minutes or until the tots get nice and golden brown. I like to turn the broiler on for the last 1-2 minutes just to give them a little more of a crisper texture. Let cool slightly before serving.

CHICKEN POT TOT HOTDISH



Chicken Pot Tot Hotdish image

There is something instantly comforting and wonderfully retro about this Tater-Tot-topped casserole, with its expertly seasoned sauce and vegetables cooked to a nice texture.

Provided by Adapted from a Molly Yeh recipe in

Yield 6

Number Of Ingredients 12

3 tablespoons unsalted butter
1 large yellow onion, chopped
3 carrots (trimmed), scrubbed well and cut into 1/2-inch pieces
Kosher salt
6 tablespoons flour
3 cups whole milk
About 1 tablespoon concentrated chicken bouillon, such as Better Than Bouillon brand
3/4 cup fresh or frozen peas
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Freshly ground black pepper
18 ounces frozen Tater Tots

Steps:

  • 1 Preheat the oven to 400 degrees
  • 2 Melt the butter in a large saute pan or deep skillet over medium heat
  • 3 Once its foam subsides, stir in the onion, carrots and a pinch of the salt
  • 4 Cook for about 10 minutes, stirring a few times, until they have softened
  • 5 Sprinkle in the flour and stir to incorporate, then gradually pour in the milk while you are stirring, forming a sauce that is thickening
  • 6 Then add the chicken bouillon base, peas, chicken pieces, dried thyme and a few grinds of pepper, stirring to blend well
  • 7 Once the mixture begins to bubble at the edges, cook for 10 to 15 minutes
  • 8 Taste and add salt and/or pepper, as needed
  • 9 Transfer this filling mixture to an 8-by-11-inch baking dish or casserole with a 3-quart capacity
  • 10 Use the Tater Tots to cover the surface of the hotdish, arranging them snugly and neatly
  • 11 Bake (middle rack) for about 30 minutes, or until golden brown
  • 12 Let cool slightly before serving

Nutrition Facts : Calories 490 calories, Fat 23 g, Carbohydrate 40 g, Cholesterol 135 mg, Fiber 4 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 11 g

CHICKEN POTPIE CASSEROLE



Chicken Potpie Casserole image

I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke, Cypress, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1/3 cup butter, cubed
1-1/2 cups sliced fresh mushrooms
2 medium carrots, sliced
1/2 medium onion, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 cup 2% milk
4 cups cubed cooked chicken
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup 2% milk

Steps:

  • Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 489 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 885mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

CHICKEN POT TOT HOTDISH



Chicken Pot Tot Hotdish image

My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close examination reveals that the only real differences are the subbing of chicken for ground beef and the use of a homemade cream of chicken soup instead of mushroom soup. I don't think this will offend a hotdish purist.

Provided by Molly Yeh

Categories     Casserole/Gratin     Dinner     Potluck     Potato     Chicken     Pot Pie     Pea

Yield Serves 6-8

Number Of Ingredients 13

3 tablespoons unsalted butter
1 large onion, finely chopped
3 carrots, cut into 1/2-inch pieces
Kosher salt
6 tablespoons flour
3 cups whole milk
Enough chicken broth base to make 3 cups broth
3/4 cup peas, fresh or frozen
1 1/2 pounds boneless, skinless chicken thigh, cut into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Black pepper
18 ounces frozen Tater Tots
Ketchup, for serving (optional)

Steps:

  • Preheat the oven to 400ºF.
  • In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk. Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust seasonings if desired.
  • Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots. Arrange them snugly and neatly. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

CHICKEN POT HOTDISH



Chicken Pot Hotdish image

Skip the pastry and top your pot pie with tater tots!

Provided by Food Network Canada

Categories     bake,casserole,chicken,vegetables

Time 1h10m

Yield 4 - 5 servings

Number Of Ingredients 13

3 tbsp unsalted butter
3 carrots, chopped into 1/2" pieces
1 large onion, finely chopped
Kosher salt
6 tbsp all-purpose flour
3 cups whole milk
Chicken soup mix for 3 cups broth (about 1 tbsp)
1 ½ lb(s) boneless, skinless chicken thighs, chopped into 1/2-by-3/4" pieces
¾ cup frozen peas
½ tsp dried thyme
Freshly ground black pepper
1 ½ lb(s) frozen tater tots
Ketchup, for serving, optional

Steps:

  • Preheat the oven to 400ºF.
  • In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
  • Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

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