Tater Tot Turkey Pot Pie
This quick and easy recipe uses leftover Thanksgiving turkey or rotisserie chicken and is a kid-friendly dinner winner! Even picky eaters will love Tater Tot Turkey Pot Pie. It’s a close cousin to the popular hamburger Tater Tot casserole and just happens to be a gluten-free casserole.
Servings: 5 servings
Calories: 1fifth
Ingredients
- 2 cups cubed or shredded, cooked turkey or chicken
- 1 (15 ounce) jar Alfredo sauce
- 1 (10-12 ounce) package frozen mixed vegetables (peas, carrots, green beans, corn), thawed and drained
- ⅓ cup chopped frozen or fresh onion (optional)
- ¼ teaspoon dried thyme (or ¾ teaspoon chopped fresh thyme)
- 40 frozen tater tots (about 2 ½ cups or 12 ounces) (No need to thaw first.)
Instructions
- Preheat oven to 375F degrees.
- Coat a deep dish pie plate or 1 ½ quart casserole dish with cooking spray or grease with butter.
- Combine the turkey, Alfredo sauce, mixed vegetables, onion (if using onion), and thyme in a large bowl. Spoon the turkey mixture into the pie plate and spread to the edges.
- Beginning with 1 Tater Tot in the middle, arrange 8 tater tots in a concentric circle around it, then continue around the pie plate until the top of the pie is covered.
- Bake, uncovered, for 30 to 35 minutes or until the mixture is bubbly and the tater tots are golden brown.
Notes
Pro tip: After emptying the pasta sauce from the jar, add about 2 tablespoons of water to the jar. Put on the lid and shake vigorously. This easily loosens the creamy sauce from the sides of the jar.
This is a gluten-free turkey pot pie if you use a gluten-free Alfredo sauce, plus, Ore Ida Tater Tots are gluten free.
