2 cups cooked cubed chicken
2 cups mixed veggies corn, carrots, peas and green beans
10 1/2 oz can cream of chicken soup
1/4 cup milk
1 tsp minced onions
1/2 tsp thyme
1/2 tsp fresh ground black pepper
40-45 frozen tater tot crowns
Add the chicken, veggies, soup, milk, onion, thyme, and pepper
to a 10” round pie dish. Stir until combined. Spread out evenly. Cover with
tater tots. Bake at 425° for 25-30 minutes, until the tater tots are golden and
the chicken pot pie filling is hot and bubbling.
Comments: I saw a version of this while visiting my friend at the nursing home and she expressed how much she wished she could make it because it looks so good. Well, that was all it took for me to find a recipe so I could make and take it to her the next Sunday. The recipe above is from The Gunny Sack. It looked easy and sounded delicious. The only changes I made was to the veggies. She has problems with corn so I bought a small can of peas and carrots and used them (drained). My friend loved it and ask if I would make it for again in the near future. I shared with one of my food testers and she couldn’t get over how something so simple could be so tasty. This is a keeper.
Comments: I saw a version of this while visiting my friend at the nursing home and she expressed how much she wished she could make it because it looks so good. Well, that was all it took for me to find a recipe so I could make and take it to her the next Sunday. The recipe above is from The Gunny Sack. It looked easy and sounded delicious. The only changes I made was to the veggies. She has problems with corn so I bought a small can of peas and carrots and used them (drained). My friend loved it and ask if I would make it for again in the near future. I shared with one of my food testers and she couldn’t get over how something so simple could be so tasty. This is a keeper.
