Chicken Hotdish with Tater Tots


Just in time for Super Bowl!  The term Hotdish originates from the Upper Midwest  –  describing a casserole containing meat, frozen vegetables and bound together with canned soup, popular at church suppers and family potluck gatherings.   This recipe’s “soup” is a white sauce flavored with chicken stock base such as Better Than Bouillon and fresh thyme.  I’ve heard cream of mushroom soup referred to as “Presbyterian glue”, I just love that.

2 pounds boneless, skinless chicken thighs, cut into bite size pieces

1 tablespoon vegetable oil

1 cup chopped frozen onions

1 cup peeled and diced carrots

1 cup diced celery

1 cup frozen baby peas

32 ounce bag Tater Tots (there will be leftovers)


3 tablespoons unsalted butter

5 tablespoons potato starch

3 cups whole milk

1 tablespoon chicken stock base

1 tablespoon minced fresh thyme


  • Preheat the oven to 400 degrees
  • Heat a large saute pan to medium high heat and add the vegetable oil, chicken thighs, onions, carrots and celery and stir from time to time until the vegetables are tender and the chicken is cooked through – about 10-12 minutes and set aside
  • In a small bowl mix the potato starch and a bit of the milk and stir until smooth
  • In a medium sauce pan add the butter and melt
  • Add the milk, potato starch mixture, chicken stock base and fresh thyme, whisk and bring to a boil, then reduce and continue to whisk until thick – 2-3 minutes
  • Pour the mixture over the chicken mixture and add the peas, mix until well combined
  • Pour into a greased 9X13 pan
  • Line the top with Tater Tots
  • Bake for about 30 minutes or until the Tater Tots are browned and the sides of the casserole dish are bubbly




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