Sunny’s 5-Ingredient Chicken Tot Pie

437 reviews

For the chicken
  • 1 chicken, room temperature
  • Olive oil
  • Salt and pepper
For the filling
  • 1 can (10 oz.) cream of mushroom soup
  • 1-1/2 cups frozen peas and carrot mix, no need to defrost
  • 1 cup chopped onions
  • 1 bag (32 oz.) frozen potato tots, no need to defrost
Roast chicken. Preheat the oven to 375°F. Place chicken in a roasting pan and rub with olive oil. Season all over with salt and pepper. Roast in the oven uncovered until an internal thermometer reads 165°F when tested in the inner leg. Cover gently with aluminum foil and let rest until cool enough to shred by hand. Remove skin, bones and cartilage, and then shred meat. Set aside.
Mix. In a large bowl, whisk the mushroom soup with 2 cups of water. Add the chicken, peas and carrots, and onions. Place the mixture into a 13x9 pan. Line the top with tots in rows to cover the entire dish.
Bake. Preheat the oven to 350°F. Bake uncovered for 35-40 minutes or until tots are golden brown and the mixture begins to bubble around the edges.


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3 stars - based on 437 reviews


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