Recipe: Tater Tot Pot Pie
Gluten Free Tater Tot Chicken Pot Pie
Preheat oven to 400 degrees
1 lb boneless, skinless Chicken Breast, cut into 1-inch cubes
1 small Onion, diced
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 following:
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)
Stir well and cook just a moment until it begins to brown (very much like making gravy)
Add while whisking
8 oz Gluten Free Chicken Broth
8 oz Regular Coconut Milk
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.