Tater Topped Cheddar Chicken Pot Pie Sp5 Recipes

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CHICKEN TOT PIE



Chicken Tot Pie image

Chicken Tot Pie is an easy fun twist on classic pot pie. Tender chicken, corn, peas, green beans and carrots in a creamy sauce with crispy tater tot crust.

Provided by Sabrina Snyder

Categories     Dinner

Time 50m

Number Of Ingredients 10

1 can cream of chicken soup
1/2 cup sour cream
2/3 cup whole milk
16 ounces frozen mixed vegetables
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
4 cups chicken breast (, cooked and chopped)
1 cup cheddar cheese (, shredded)
32 ounces frozen tater tots

Steps:

  • Preheat oven to 375 degrees.
  • Mix the cream of chicken soup, sour cream, milk, mixed vegetables, thyme, salt, pepper, chicken and cheese in a large bowl.
  • Pour into baking dish then top with tater tots, lined up neatly in rows.
  • Bake for 45-50 minutes until top is browned and crispy.

Nutrition Facts : Calories 433 kcal, Carbohydrate 38 g, Protein 24 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 1105 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

CHEDDAR CHICKEN POT PIE



Cheddar Chicken Pot Pie image

Make and share this Cheddar Chicken Pot Pie recipe from Food.com.

Provided by juicyjuice

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter or 5 tablespoons margarine, cut into pieces
3 tablespoons cold water
1 1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced cooked chicken
1/4 teaspoon poultry seasoning
salt and pepper

Steps:

  • For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
  • Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
  • For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
  • Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
  • Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
  • Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
  • On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.

Nutrition Facts : Calories 588.9, Fat 31.2, SaturatedFat 17.3, Cholesterol 143.5, Sodium 810, Carbohydrate 35.6, Fiber 2.6, Sugar 2.4, Protein 40.1

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