Chicken Pot Pie Tater Tot Casserole

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded chicken, frozen peas and carrots, corn, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and 1 cup of the shredded cheese. Mix until fully combined.
3. Spread the mixture evenly into the prepared baking dish.
4. Arrange the frozen tater tots in a single layer across the top of the filling.
5. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the tater tots.
6. Bake uncovered for 35–40 minutes, until the casserole is bubbly and the tater tots are golden and crispy.
7. Let the dish cool slightly before serving. Garnish with chopped parsley, if desired.

Variations :

• Herbaceous Twist: Add 1/2 teaspoon of thyme, rosemary, or poultry seasoning to deepen the pot pie flavor.
• Spicy Kick: Stir in a few dashes of hot sauce or a pinch of red pepper flakes to the filling.
• Veggie Boost: Add sautéed mushrooms, green beans, or chopped spinach for extra nutrients.
• Cheese Swap: Use Monterey Jack, mozzarella, or a sharp white cheddar for different flavor profiles.
• Mini Version: Bake in individual ramekins or muffin tins for single servings.

Tips :

• Rotisserie chicken is a great shortcut that adds flavor and saves time.
• Don’t thaw the tater tots—they’ll cook and crisp up perfectly straight from frozen.
• Use freshly shredded cheese for better melt and texture, as pre-shredded can contain anti-caking agents.
• For extra crispy tots, broil for the last 2–3 minutes of baking—just watch closely to avoid burning.
• Leftovers can be refrigerated for up to 3 days and reheat well in the oven or air fryer.

With its creamy base, crispy topping, and cheesy finish, this Chicken Pot Pie Tater Tot Casserole is comfort food reinvented—and destined to become a new family favorite.