Gluten Free Tater Tot Chicken Pot Pie
Yield: 6
Ingredients
- 1 lb boneless, skinless Chicken Breast, cut into 1-inch cubes
- 1/2 C Onion, diced
- 3 Tbsp Olive Oil
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 6 Tbsp GF 1-to-1 Flour (I use Bob’s Red Mill)
- 8 oz Gluten Free Chicken Broth
- 8 oz Milk (regular or dairy free)
- 4 C Frozen Vegetables
- 60 Tater Tots (approximate)
Instructions
- Preheat oven to 400 degrees
- In a large pan, cook the chicken and onion until chicken is cooked through.
- While meat is cooking, in a small pan over medium heat add the olive oil, onion powder, salt, black pepper, and 1 to 1 flour. Stir well and cook just a moment until it begins to brown (very much like making gravy). Add the milk and chicken broth while whisking.Stir over medium heat until it thickens to a gravy consistency.
- At the same time (while you’re cooking the chicken and the sauce), steam 4 C of mixed frozen vegetables. I used carrots, peas, and lima beans - use whatever you like.
- Drain the chicken and onions and pour it into a casserole dish. Cover with the gravy mixture. Season with 1/4 tsp thyme and another 1/4 tsp salt. Add the vegetables in and stir everything together until its covered with the gravy.
- Top the chicken mixture with tater tots, arranged to fill all the space. Sprinkle with salt and pepper to taste.
- Bake at 400 degrees for 30 minutes. Switch oven to broil and cook for an additional 3-5 minutes to fully crisp the tater tots.
Calories
532.75Fat (grams)
18.35Sat. Fat (grams)
3.66Carbs (grams)
59.01Fiber (grams)
7.89Net carbs
51.12Sugar (grams)
5.16Protein (grams)
32.83Sodium (milligrams)
760.62Cholesterol (grams)
68.36