This Easy Skillet Chicken Pot Pie Casserole has a homemade filling topped with cheese and crispy tater tots. It tastes like a warm hug that your family will crave again and again.
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Chicken Pot Pie is a comfort food classic. It tastes like a warm hug, and there is no better way to end the day than with a hearty meal.
Inspired by my creamy chicken and mashed potatoes, this easy skillet chicken pot-pie casserole is full of wholesome ingredients. There's no fussing over a pie crust... just a layer of crispy tater tots sitting on top of a creamy filling.
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Why This Recipe Works
- Crave-worthy flavors - The classic flavors of chicken pot pie always win over hungry mouths! The addition of cheddar cheese makes this even more delicious.
- No canned soup - The sauce is made from scratch using a blend of chicken broth and milk to create a savory, creamy filling.
- Method - The filling is cooked in and served from the same pan for easy clean-up.
- Extra crispy tater tots - No one wants soggy tots on a casserole. Baking the tater tots separately guarantees that the tots will be crispy on all sides.
- Make-ahead - Many of the ingredients can be prepped ahead of time, which means getting dinner on the table even faster.
Ingredient Notes
- Chicken - Cooked chicken like these baked thin sliced chicken breasts works great in this recipe. Rotisserie chicken or leftover turkey can also be used.
- Carrots, onion, and celery - Known as "mirepoix" in French cooking, this combination of veggies is used to add flavor to soups and stews.
- Thyme - Use fresh if available; otherwise, use dried thyme leaves.
- Chicken broth - I prefer using a low-sodium variety so I can control the amount of salt in the recipe.
- Milk - Using a combination of broth and milk creates a creamy sauce that isn't too heavy. I prefer using whole milk for richness.
- Cheddar cheese adds an unexpected layer of flavor to the casserole. Skip the pre-shredded varieties. Freshly shredded cheese tastes much better and melts beautifully.
- Tater tots - This freezer staple adds ease and creates a hearty topping the whole family will love.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
Step 1: Melt butter in skillet over medium heat and add carrots, onion, celery, and thyme.
Step 2: Cook the veggies until they are softened, approx. 12-18 minutes.
Step 3: Add flour and stir to coat the veggies. Cook for 1 minute.
Step 4: Slowly stir in chicken broth and milk, stirring constantly to create a smooth sauce. Cook for 2-3 minutes until the sauce thickens.
Step 5: Stir in the cooked chicken. Reduce heat to low.
Step 6: Top the mixture with cheddar cheese and cover to melt.
Step 7: While preparing the filling, bake the tater tots in the oven according to the package directions. Arrange the crispy tots on top of the melted cheese and serve.
Storing and Reheating
Store leftovers in the refrigerator for up to three days. When transferring the leftovers to a storage container, try to keep the tater tots on top to prevent them from turning soggy.
Reheat uncovered in a 375℉ oven until warmed through and crispy on top.
Expert Tips
- Bake the tater tots separately while making the pot-pie filling. This saves time and also ensures the crispiest of tots!
- Cook the chicken and chop the veggies one day ahead of time. This makes pulling together this casserole so much easier when hungry mouths are waiting.
- To make ahead, prepare the filling (without the cheese). Refrigerate for up to 2 days. When ready to serve, bake the tots, reheat the filling, and top with cheese. Top with crispy tots and serve.
Recipe FAQs
Chicken Pot Pie is a hearty dish, so it's best served with lighter sides, such as fruit or a small salad. My favorites are garden salad with balsamic dressing and fruit salad with simple syrup.
Crispy Crowns (round, flat frozen potatoes), mashed potatoes, or pie crust are all tasty options.
To use frozen vegetables, add them to the sauce (made without the celery, carrots, and onion) and cook for 2-3 minutes before adding the chicken.
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📖 Recipe Card
Easy Skillet Chicken Pot Pie Casserole (with Tater Tots)
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EQUIPMENT
Ingredients
- 32 ounces frozen Tater tots
- 4 tablespoons unsalted butter
- 1 cup diced yellow onion (½ large onion)
- 1 cup diced carrots (3 large carrots)
- 1 cup diced celery (3-4 stalks)
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (1 teaspoon dried thyme)
- 4 tablespoons flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 3-3½ cups cubed cooked chicken breasts (approx. 1¼ pounds boneless skinless chicken breasts)
- 1½ cups shredded cheddar cheese
Instructions
- Bake the tater tots according to the package directions.
- Meanwhile, heat a skillet over medium heat. Add the butter to melt. Stir in the onions, carrots, celery, salt, pepper, and thyme. Cook until the vegetables are tender, stirring occasionally, approx. 12-18 minutes.
- Stir in the flour and cook for 1 minute to cook out the raw taste of the flour. Slowly add the broth and milk, stirring constantly to create a smooth sauce. Simmer for 2-3 minutes to thicken the sauce.
- Stir in the chicken and simmer for another minute. Top with the shredded cheese. Once melted (cover with a lid to melt quickly), arrange the crispy tater tots on top and serve.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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