Chicken Tot Pies Recipe -

Put a fun, innovative spin on traditional comfort food by using crispy potato nuggets to form a golden crust over a rich, savory chicken and vegetable filling. This creative recipe transforms ordinary ingredients into an extraordinary weeknight favorite.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients

2 tablespoons olive oil (divided use)
1 ½ pounds skinless, boneless chicken breasts, chopped into bite-sized chunks
2 ½ cups celery, thoroughly chopped
1 ½ cups carrots, thoroughly chopped
1 cup yellow onion, finely chopped
3 cloves fresh garlic, minced
32 fluid ounces chicken stock
2 tablespoons unsalted butter
2 tablespoons heavy whipping cream
1 teaspoon dried thyme
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup instant mashed potato flakes
½ cup fresh Italian parsley, chopped
1 ½ pounds frozen bite-sized potato tots
¼ cup olive oil (for the potato topping)

Step-by-Step Instructions

1. Prepare the Oven and Chicken

Set your oven temperature to 450 degrees F (230 degrees C) to preheat.
Place a large skillet or Dutch oven over medium-high heat and swirl in 1 tablespoon of olive oil.
Add the chicken pieces and sauté, turning occasionally, until they achieve a golden-brown sear on all sides (roughly 8 to 10 minutes). Remove the chicken and set it aside in a large mixing bowl.

2. Sauté the Aromatics and Vegetables

Lower the burner heat to medium. Pour the remaining 1 tablespoon of olive oil into the same skillet.
Toss in the chopped celery, carrots, and onions. Cook them gently, stirring occasionally, until the vegetables soften (about 10 minutes).
Incorporate the minced garlic and cook for about 1 minute until fragrant, making sure not to let it burn.

3. Build the Filling

Transfer the cooked chicken back into the skillet.
Pour in the chicken stock, butter, whipping cream, dried thyme, kosher salt, and ground black pepper. Bring the entire mixture to a gentle simmer over medium-high heat.
Stir in the instant mashed potato flakes to thicken the base. Continue to cook and stir until the mixture becomes bubbly and rich.
Remove from heat and fold in the fresh chopped parsley.

4. Prepare the Potato Crust

Place the frozen potato tots into a large microwave-safe bowl.
Microwave on high power, pausing to stir every minute, until the tots are completely defrosted and easily mashable or broken apart (about 5 minutes total).
Pour the remaining quarter-cup of olive oil into the potato mixture and stir thoroughly until fully incorporated.

5. Assemble and Bake

Arrange six individual 14- to 16-ounce oven-safe baking dishes on a large baking sheet for easy transport. (Alternatively, you can use a single 3-quart baking dish).
Spoon the hot chicken and vegetable filling evenly among the prepared dishes.
Distribute the broken potato mixture evenly over the top of each dish, gently pressing down to create a cohesive, flattened crust.
Bake in the preheated oven for 30 minutes, or until the filling bubbles vigorously around the edges.

6. Broil and Serve

Switch your oven setting to high broil.
Broil the pies for approximately 1 minute until the potato crust turns deeply golden brown and extra crisp. Keep a close eye on them during this step to prevent burning.
Allow the pies to cool slightly before serving.

Chef’s Cooking Tips

Thawing Alternatives

If you prefer not to use a microwave, you can thaw the potato tots in a covered skillet over low heat with a touch of oil, mashing them gently with a fork as they soften.

Vegetable Variations

Feel free to fold in a cup of frozen peas or corn alongside the parsley during the filling stage to add extra color and sweetness.

Make-Ahead Option

You can prepare the chicken and vegetable filling a day in advance, store it in the refrigerator, and then assemble the dish with freshly prepared potato topping right before baking.

Nutrition Facts (Per Serving)

Nutrient	Amount	Daily Value (%)
Calories	564 kcal	—
Total Fat	33 g	43%
Saturated Fat	8 g	42%
Cholesterol	82 mg	27%
Sodium	1317 mg	57%
Total Carbohydrates	44 g	16%
Dietary Fiber	6 g	20%
Total Sugars	5 g	—
Protein	29 g	57%
Vitamin C	21 mg	23%
Calcium	75 mg	6%
Iron	2 mg	11%
Potassium	909 mg	19%