Chicken Pot Pie with Tater Tots

Now, hear me out…….who doesn’t love a good meal that uses up leftover cooked chicken or turkey and throwing some crispy baked tater tots right on top?? This hearty, stew-like soup is a great way to use up leftover cooked chicken or turkey–and a perfect excuse to indulge in crispy, puffy tater tots. This is a super easy dinner recipe that doesn’t take much time from start to finish and is sure to be a hit with the whole family. It is a hearty, wholesome, and a delicious winter-time meal.


  • 3 cups frozen potato tots
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1 cup chopped carrot
  • ½ cup chopped celery 
  • ½ cup chopped onion 
  • ½ cup all-purpose flour 
  • 6 cups low-sodium chicken broth 
  • 3 cups diced cooked chicken or turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup frozen peas
  • ½ cup half-and-half
  • 3 tablespoons chopped fresh parsley


  • Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
  • Place potato tots on the prepared baking sheet. Bake until golden and crispy, 20 to 25 minutes.
  • Meanwhile, heat oil and butter in a large pot over medium heat. Add carrot, celery and onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Stir in broth, chicken (or turkey), garlic powder, onion powder. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer until thickened and bubbly, about 2 minutes. Remove from heat. Stir in peas and half-and-half.
  • Arrange the potato tots over the surface of the soup. Serve topped with parsley.

Enjoy – see you in the Kitchen!

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