Chicken Pot Tot Hotdish
Prep time
Cook time
Total time
Chicken Pot Tot Hotdish from Molly Yeh's new cookbook Molly on the Range! It's chicken pot pie meets tater tot hot dish and it's out of this world yummy!
Serves: 4 to 6 servings
  • 3 tablespoon unsalted butter
  • 1 large onion, finely chopped
  • 3 medium carrots, diced
  • ½ teaspoon salt
  • 6 tablespoons flour
  • 1½ cups whole milk
  • 1½ cups chicken stock
  • ¾ cup frozen peas
  • 1½ pounds boneless skinless chicken thighs, diced
  • 2 sprigs fresh thyme
  • 1 teaspoon black pepper
  • 18 ounces frozen Tater Tots
  • Ketchup, for serving (optional)
  1. Preheat oven to 400 degrees F. Grease 4 to 6 small ramekins or a large 3-quart ovenproof casserole dish. Set aside.
  2. In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and season with salt. Cook stirring until soft and translucent, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add the milk, stirring constantly until thickened. Then stir in the chicken stock, peas, chicken thyme, and black pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust seasonings if desired.
  3. Transfer the mixture to the prepared ramekins or casserole dish, and cover the top with the frozen Tater Tots. You can place them in a mound on top or line them up for a nicer presentation. Place the ramekins or casserole dish on a baking sheet, to catch any drips, and bake until the tots are golden brown, about 30 minutes. Let cool slightly and serve with ketchup, if desired. Enjoy!
Recipe by The Candid Appetite at