Rating: 5 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I tried to really push boundaries with this recipe, and breaking tots up into a pot pie crust was definitely one of my favorite unusual uses.

Recipe Summary

20 mins
1 hr
1 hr 20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

  • Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add chicken; cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer chicken to a large bowl.

  • Reduce heat to medium. Add 1 tablespoon oil, celery, carrot, and onion to the skillet. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add garlic; cook until fragrant, about 1 minute more.

  • Return chicken to skillet along with stock, butter, whipping cream, thyme, salt, and pepper. Bring to a simmer over medium-high heat, then stir in potato flakes. Cook and stir until thickened and bubbly. Stir in parsley.

  • Put tots in a large microwave-safe bowl. Microwave on high, stirring once per minute, until defrosted and broken up, about 5 minutes. Stir in remaining 1/4 cup oil until incorporated.

  • Set six 14- to 16-oz individual baking dishes on a large baking sheet. Divide chicken mixture among dishes. Top each with tots mixture, pressing down gently to flatten into a crust.

  • Bake in the preheated oven until filling is bubbly at the edges, about 30 minutes.

  • Preheat broiler to high and broil until crusts are browned and extra crisp, about 1 minute. Watch carefully to avoid burning. Let cool slightly before serving.

Cook's Note:

Instead of using individual baking dishes, you could use one 3-quart baking dish.

Nutrition Facts

564 calories; protein 28.7g; carbohydrates 44g; fat 33.4g; cholesterol 82.1mg; sodium 1316.6mg. Full Nutrition