Go Back
+ servings

Tater Tot Chicken Pot Pie Casserole Recipe

Creamy chicken pot pie topped with crispy tater tots - this casserole is always a hit!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Casserole, chicken pot pie, tater tots
Servings: 12
Calories: 380kcal
Author: Camille Beckstrand


  • 9x13-inch Baking Pan


  • 21 ½ ounces condensed cream of chicken soup
  • ½ cup milk
  • ¼ cup butter cut into small pieces
  • ½ onion diced
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 4 cups chicken breast, cooked and shredded rotisserie chicken works great
  • 16 ounces frozen mixed vegetables
  • 1 ½ cups shredded cheddar cheese
  • 32 ounces frozen tater tots


  • Spray a 9x13" baking pan with non-stick cooking spray and set aside.
  • Preheat oven to 400 degrees.
  • In a large saucepan, combine cream of chicken soup, milk, butter, onion, garlic powder, and salt and pepper.
  • Stir together and cook over medium heat until heated through.
  • Remove saucepan from the heat and stir in chicken, mixed vegetables, and cheese.
  • Scoop mixture into prepared pan. Top with frozen tater tots.
  • Bake for 25-30 minutes or until casserole starts to bubble.


  • If you want to turn this into a freezer meal, prepare casserole as directed, but place in a freezer-safe pan and cover with aluminum foil before baking. Keep in the freezer for up to 3 months.
  • Remove from freezer 30 minutes before baking. Preheat oven to 350 degrees and bake for 90-100 minutes or until heated all the way through.
  • You could also make this in 2 8x8" pans and put half of the casserole into the freezer to save for another night and cook the other casserole to enjoy tonight!


Calories: 380kcal | Carbohydrates: 29g | Protein: 22g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 859mg | Potassium: 459mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2298IU | Vitamin C: 10mg | Calcium: 149mg | Iron: 2mg