It always feels good to be ahead… ahead of the game, ahead of the class, ahead of the times… and this easy-peasy Tater Tot Pie will easily put you ahead of it all! This timesaver will get dinner headed back in the right direction. Filled to the rim with creamy, cheesy chicken, tender sweet peas, and smooth carrots, it is truly a weeknight saver that does you lots of favors. And if you’re really wanting to be ahead of the curve, you can make this up and freeze it for your next time-crunched occasion. Show your family that you are ahead of your time and introduce the flash-from-the-past Tater Tot Pie back into your dinner schedule. If there is one way to get ahead in life, it’s planning the next time this tater tot time capsule will transport itself back to your table again! Think ahead, you’ll be so glad you did!
Ingredients
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 1/2 cup 2% milk
- 1/4 cup butter, cubed
- 3 cups chicken, cooked, cubed
- 1 (16-ounce) package frozen peas and carrots, thawed
- 1 1/2 cups cheddar cheese, shredded, divided
- 1 (32-ounce) package frozen tater tots
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease two 8-inch square baking dishes.
Step 3 –In a large saucepan over medium heat, combine the cream of chicken soup, the milk, and the butter and cook, stirring constantly, until it is heated through.
Step 4 –Transfer the soup mixture from the heat, add the chicken cubes, the peas and carrots, and 1 cup of the shredded cheddar cheese, and mix well.
Step 5 –Divide the chicken mixture between the two prepared baking dishes and evenly top them with the tater tots.
Step 6 –Bake the pies until they are bubbling, about 25-30 minutes.
Step 7 –Transfer the baked pies from the oven and sprinkle with the remaining shredded cheddar cheese.
Step 8 –Bake the pies until the cheese has melted, about 5 minutes.
Step 9 –Serve.
