This easy casserole will become a family favorite. It's got the creamy filling of a chicken pot pie and it is topped with golden brown tater tots, plus it's gluten free & dairy free!
1poundChickencooked and cut into bite sized pieces
12ouncesTater Totsabout ½ bag
Instructions
Preheat the oven to 425F degrees.
Add the oil to a cast iron skillet over medium heat.
2 Tablespoon Olive Oil
Once the oil is warmed, add the onions and carrots. Cook for 7 minutes, stirring occasionally.
½ Cup Yellow Onion, 1 Cup Carrots
Add the flour, salt, pepper, thyme and garlic powder. Stir to coat the vegetables. Cook for 2 minutes.
6 Tablespoon Gluten Free 1-to-1 Flour Blend, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ½ teaspoon Thyme, ¼ teaspoon Garlic Powder
Add the milk and chicken broth. Stir to dissolve the flour. Cook an additional 2-3 minutes until it thickens like gravy.
1 Cup Gluten Free Chicken Broth, ¾ Cup Non-Dairy Milk
Remove from heat. Add the chicken and frozen peas. Stir together.
1 Cup Frozen Green Peas, 1 pound Chicken
Top with tater tots and season with additional salt and pepper to taste.
12 ounces Tater Tots
Bake for 30 minutes. Serve immediately.
Notes
STORAGE: Place leftover chicken casserole in an airtight container and store in the refrigerator for up to 3 days. FREEZE: Prepare the pot pie ahead of time, but don't bake. Wrap in several layers of plastic wrap and then foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator then bake until warmed through. It will take a longer bake time when it has been frozen.