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+ servings

Chicken and Veggie Tater Tot Casserole


  • 1 ½ lb boneless, skinless chicken thighs (or breasts)
  • 3 cups chicken broth
  • 2 Tbsp olive oil
  • 1 onion, chopped fine
  • 3 carrots, peeled and cut crosswise into ¼ inch-thick slices (frozen work great as well ~ 1 cup)
  • 2-3 celery ribs, chopped fine (~ ½- 1 cup)
  • fine grain sea salt + freshly ground black pepper
  • 10 oz mushrooms, stems trimmed, caps wiped clean and sliced thin
  • 1 tsp soy sauce
  • 1 tsp tomato paste
  • 4 Tbsp butter, unsalted
  • ½ cup whole wheat pastry flour (or flour of your choice)
  • 1 cup milk (2% or whole are best)
  • 1 Tbsp lemon juice
  • 1 ½ Tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 3 Tbsp fresh parsley leaves, chopped (or 1 ½ Tbsp dried parsley)
  • 1 cup frozen baby peas
  • frozen tater tots


  • Chicken
  • In a dutch oven over medium heat, add the chicken and stock.
  • Bring to a boil, then lower the heat, and simmer until the chicken is just done (~ 8-12 minutes). Transferred the cooked chicken to a large bowl
  • Strain the broth, reserving the liquid (Don't wash the Dutch oven, we'll use it again soon)
  • Meanwhile, adjust oven rack to upper-middle position and heat oven to 400° F

  • Filling
  • In the now-empty Dutch oven, warm 1 Tbsp oil over medium heat
  • Add the onion, celery, a strong pinch of sea salt and freshly ground black pepper
  • Cover and cook, stirring occasionally, until just tender (~ 5-7 minutes)
  • While the veggies are cooking, chop the chicken into bite-sized pieces
  • Transfer the cooked vegetables to bowl with chicken; set aside.
  • In the now-empty Dutch oven, warm 1 Tbsp oil over medium heat
  • Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms have released their juices (~ 5 minutes)
  • Add the soy sauce and tomato paste.
  • Increase the heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on the surface of the pan (~ 5 minutes)
  • Transfer mushrooms to the bowl with chicken and vegetables. Set aside.
  • In the now-empty Dutch oven over medium heat, warm the butter.
  • When the foaming subsides, stir in the flour and cook (~ 1 minute)
  • Add the reserved chicken broth and slowly whisk.
  • Bring to a simmer, scraping the bottom with a wooden spoon to loosen the browned bits, then continue to simmer until the sauce has fully thickened (~ 1 minute)
  • Season to taste with sea salt and freshly ground black pepper.
  • Remove from the heat, add the lemon juice, and 2 Tbsp parsley.
  • Add to the sauce the chicken/veggie mix, along with the peas

  • Finish and Serve
  • Pour mixture into 13 by 9-inch baking dish or 4-5 mini cocottes and cover with tater tots.
  • Bake on rimmed baking sheet until filling is bubbling and the tots are well browned (~ 15 - 20 minutes)
  • Sprinkle with remaining tablespoon parsley and serve