×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Chicken Tot Pie

Share this

Print Recipe
Cuisine: American
Prep Method: BakedFried

Dish

Main Dish

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 8

Ingredients

+

Chicken and Vegetable Filling

  • 4 tablespoons (57g) Unsalted Butter
  • ½ cup (75g) Onions, chopped ½ inch
  • ½ cup (75g) Leeks, washed thoroughly and chopped ½ inch
  • ½ cup (75g) Celery, chopped ½ inch
  • ½ cup (75g) Carrots, chopped ½ inch
  • 4 tablespoons (36g) All Purpose Flour
  • 4 cups (960ml) Chicken Stock
  • 1-1/2 pounds (680g) Chicken Thighs, boneless/skinless (Chicken Breast can be subbed if desired), diced 1-inch pieces
  • 2 tablespoons (2g) Fresh Tarragon, chopped
  • 1 teaspoon (1g) Fresh Thyme, chopped
  • 1 each Bay Leaf (Fresh is preferred, but dried can be subbed)
  • ½ cup (120ml) Heavy Cream
  • 2 each Lemons, zested and juiced
  • 2 teaspoons (3g) Kosher Salt
  • 2 teaspoons (2g) Ground White Pepper
+

Crispy Tater Drum Crust

  • 1-1/2 pounds (680g) Frozen Tater Drums/Barrels/Tots
  • 1 teaspoon (2g) Sea Salt
  • 1 each Lemon, zested
  • ¼ cup (4g) Fresh Parsley, chopped

Preparation

  1. In a large heavy-bottomed pot melt the butter over medium-high heat. Add the onions, leeks, celery, and carrots, then cook the vegetables for 4-5 minutes, while stirring regularly. Its important to not brown the vegetables, but rather to cook them until the onions are translucent.
  2. Add the flour, and stir, cook for about 2-3 minutes.
  3. Gradually stir in the chicken stock, until it is all incorporated. Add the chicken and allow the filling to come to a boil, then immediately reduce the heat to a simmer. Add the tarragon, thyme, and bay leaves.  Make sure you stir the pot every now and then so there is no scorching at the bottom. Cook the filling for about 20-25 minutes or until the filling is thick and the chicken is cooked. Add the cream, lemon zest, and lemon juice. Then adjust the seasoning with salt and ground white pepper.
  4. Transfer the filling to a cast iron pan or any serving dish.
  5. To make the crispy potato topping, fry the tater drums at 375 °F (190 °C) for 4-6 minutes or until they are golden. Place them in a large bowl and immediately season them with sea salt, lemon zest, and parsley. Toss to combine then arrange them on top of the chicken and vegetable filling.
  6. Place in an oven at 450 °F (232 °C) for 5-7 minutes or just until bubbling.
  7. Remove from the oven and allow the dish to rest for 5 minutes before serving. Enjoy!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

410

Fat

22g

Sodium

980mg

Cholesterol

105mg

Vitamin C

7mg

Carbohydrates

28g

Fiber

3g

Protein

24g

Potassium

375mg

Sugar

3g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up