Chicken Tot Pie (Tater Tot Pot Pie)

8 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

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.

If you can’t decide between Tater Tot Casserole and Chicken Pot Pie, why not make both in one delicious dish? Check out more fun, family friendly casserole recipes in the Main Dish Recipes catalog.

Chicken Tot Pie portion on plate


A classic chicken pot pie is one of those cozy comfort foods that isn’t always a kid pick. No matter how good the recipe, kids don’t usually request this delicious dish. So how to get the kids on board and excited? Add crispy tater tots and cheese of course!

If your family is in a weeknight dinner rut, use frozen tater tots make fun new favorites like this Chicken Tot Pie. These tasty little spuds can turn go-to family favorites into something new and exciting. Throw some frozen tater tots on an y normal casserole and guaranteed you won’t have any comments about eating “this again”. 

This Chicken Tot Pie recipe has all comforting flavors and taste you grew up on with a crispy crust kids will love. It’s old school meets modern convenience, no rolling out pie crust or using multiple bowls and pans. Plus you’ll never have to worry about a soggy crust!

Chicken Tot Pie ingredients before cooking

Recipes like this Chicken Tot Pie are a great meal for after you’ve gone grocery shopping. Pick up a container of cooked cubed chicken breasts from the deli, use canned chicken breasts (Costco has a good quality one) and you can have this one pan meal in the oven in minutes. Let it bake while you put the rest of the groceries away. Talk about an easy weeknight dinner!

It’s so easy to change up Chicken Tot Pie depending on what your family likes. Feel free to swap out the vegetables, the creamy soup, or even the meat. If you need some ideas, check out the suggestions below to get inspired.

Serve your Chicken Tot Pie with some Homemade Dinner Rolls and a bag of salad from the store for a super easy weeknight dinner. If you want to add more veggies to this meal (and what parent doesn’t), go with easy kid favorites like Sautéed Green Beans.


Meal Prepping

To make this Chicken Tot Pie easier, this recipe calls for canned cream of chicken soup, but you can always use 1 cup of our homemade Cream of Chicken recipe. Mix all the filling ingredients in the casserole dish if you want a one pan meal. Wipe down the inner sides before adding tots to make clean up easier later.

This recipe is a great inexpensive meal for potlucks or making ahead in the freezer. You can double the batch without much work and store the extra Chicken Tot Pie (without the cheese) for up to 2 months. To reheat the Chicken Tot Pie, take out of the freezer for about 30 minutes then bake according to recipe. You may need to cook up to 20 minutes longer.

Chicken Tot Pie uncut in baking pan


    • Potatoes: Try Mashed Potatoes spread on top for a shepherd’s pie like meal or substitute frozen hash browns for a thinner crispy topping.
    • Different Tots: Use Cauliflower or Broccoli Tots to mix things up a bit. They even make carrot tots now. Or try a mixture for a fun colorful pattern.
    • Meat: Instead of chicken breast, use a rotisserie chicken to easily add flavor without using more seasoning. You can also use leftover ham, cooked ground beef, or turkey breast.
    • Veggies: Use your favorite frozen vegetable mixes like stir fry blend or cauliflower and broccoli blend. Make your own veggies using Easy Peas and Carrots, a one bowl, 5 minute recipe!
    • Cream Soup: Try other condensed cream soup bases like Cream of Mushroom, Cream of Cheddar, or Cream of Celery instead of the Cream of Chicken.
    • Mini Chicken Tot Pies: Make individual Chicken Tot Pies by dividing the filling into small ramekins or a muffin tin lined with silicone cupcake liners (they hold up better). Top with tots and bake for 25 minutes. Top with cheese and bake an additional 5-10 minutes, until cheese is melted.



  • Serve: Keep Chicken Tot Pie for up to 2 hours at room temperature before storing.
  • Store: Allow Chicken Tot Pie to cool completely before covering tightly with plastic wrap and refrigerating for 3-4 days.
  • Freeze: Cool the Chicken Tot Pie all the way to keep moisture from collecting. Wrap tightly with plastic wrap and then foil. Freeze for up to 2 months.

Tater Tot Chicken Pot Pie in baking dish, inside view

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Chicken Tot Pie

Chicken Tot Pie is an easy fun twist on classic pot pie. Your family will love the creamy chicken and veggies with tater tot crust!
Yield 8 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 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


  • Preheat oven to 375 degrees and spray 9x13 baking dish with baking spray.
  • 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.


  • Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the "Metric" option next to "Ingredients" in the recipe card.


Calories: 433kcal | Carbohydrates: 38g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 1105mg | Potassium: 721mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2482IU | Vitamin C: 14mg | Calcium: 152mg | Iron: 2mg
Keyword: Chicken Tot Pie

Chicken Tot Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Freeze: Cool the Chicken Tot Pie all the way to keep moisture from collecting. Wrap tightly with plastic wrap and then foil. Freeze for up to 2 months.

  1. Decided to make a GF version- the only thing I had to modify was the cream of chicken which the brand Pacifica makes a good gf one. I love chicken pot pie and have missed it since being gf.

  2. Hey there. Can I leave out the sour cream and or use something else instead? Perhaps an extra can of soup like mushroom maybe? I tend to not like the tangy flavor sour cream gives things sometimes so I’d hate to “ruin” this with it.

    1. I haven’t tested this recipe with anything but sour cream but here are a few suggestions for sour cream substitutes that may work for you.
      Yogurt. Yogurt is your best substitute for sour cream.
      Mayonnaise. Mayo is a great sour cream substitute.
      Cream Cheese
      Let us know what you chose to substitute for sour cream and how it turned out!

  3. Made this for a group dinner for 80 people. I used homemade cream of chicken soup , I can’t stand the canned stuff .
    It got rave reviews !
    I already have requests to make it again soon

    1. Thank you Margie for bringing this oversight to our attention. Use a 9×13 baking dish. We have updated the recipe card.

  4. Very easy. My mistake was using smoked chicken totally threw the flavor off. My family wasnt digging the tots and we ended up making biscuits too. I would make again

  5. I couldn’t wait to make this recipe and now that I finally did I can say it will be a go-to! I cut it in half and made italian chicken tenders in the air fryer to throw in the pot pie. Really a simple dinner especially if you already have shredded chicken. I loved it 🙂

  6. Chicken Tot Pie it amazing!! Made it for my family tonight and they all really enjoyed it. I’m so glad I decided to cook this

  7. Excellent!!! Only changes I made were a colossal rotisserie chicken and used cream of chicken with herbs (avoided having to add seasoning lol). Other than that, loved it and will definitely make it again!!! Thank you!!)

  8. This was so easy to make and well received! I cooked it a bit longer to crisp the tots I had. It was delicious!

    1. Sure, use cream of chicken. I realize this comment is very old, so I am so sorry for the delay in replying.

  9. It was awesome. Quick,easy,inexpensive and good. Very family friendly. Served with a salad and dinner is on the table. Than-you

  10. My family loved this! Next time I might try it with ground beef to change it up. Followed the recipe exactly and it turned out perfect. Thank you!

  11. Added a bit of Cayenne and Cajun for a bit more flavour! Made just enough to feed myself – mom, dad and older brother! Next time would probably double the recipe 🙂 Was a great hit and everyone loved it 🙂 will make again for sure! I’m not usually a fan of chicken pot pie but the tater tots definitely step it up.

  12. This was a great tasting meal!! Loved the flavor and how easy and quick it was. I used a rotisserie chicken and loved it!

  13. Love this! Perfect comfort food! I made this to take to my sister after her surgery. I added 1 bag of cooked egg noodles and one additional can cream of chicken and it was fabulous!

    1. Thaw it in the refrigerator overnight. Then remove it from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Enjoy!

  14. Was so excited to make this recipe when I came across it on Pinterest and it did not disappoint! Two teenage boys couldn’t get enough of it. Bought Ore Ida’s extra crispy tots which were just perfect!

  15. This recipe was easy and pleased my two boys who can be a little picky. It was a great way to get some veggies in them as well. We will hold on to this recipe for future use! Thank you!

  16. What a fun and creative way to switch up your typical pot pie! The kids will absolutely love this.

  17. Sabrina, hello from sunny Florida!

    Do you have a recipe for Carrot Potato Tots?

    Thank you, Sheryll