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Tater Tot Sliders

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A comforting one-pot chicken pot pie soup loaded with tender vegetables, shredded chicken, and a creamy, savory broth. This cozy dish delivers all the classic flavors of pot pie in an easy soup form.

Ingredients

  • 3 tablespoons unsalted butter
  • 1 large white or yellow onion (diced)
  • 2 large carrots (peeled and diced)
  • 1 tablespoon minced garlic
  • 1/4 cup gluten free all purpose flour
  • 5 cups low sodium chicken broth
  • 2 small Yukon potatoes (peeled and cubed)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 3 cups shredded rotisserie chicken
  • 1/2 cup heavy cream
  • 2/3 cup peas
  • 2/3 cup corn
  • 3 tablespoons fresh parsley (for garnish)

Instructions

  1. Melt the butter in a large pan or Dutch oven over medium-high heat.
  2. Add the diced onion and carrots and sauté for about 5 minutes, until the carrots begin to soften. Add the garlic and sauté for 1 more minute.
  3. Whisk in the gluten free flour until smooth and no clumps remain.
  4. Add the chicken broth, potatoes, bay leaves, thyme, Italian seasoning, salt, black pepper, red pepper flakes, and shredded chicken. Stir to combine.
  5. Bring to a low boil, then reduce heat to low and simmer for about 15 minutes, or until the potatoes are fork tender.
  6. Stir in the heavy cream, peas, and corn. Simmer for a few more minutes until heated through.
  7. Discard the bay leaves, taste, and adjust seasoning as needed.
  8. Garnish with fresh parsley and serve warm.

Notes

  • For a lighter version, substitute half-and-half or milk for the heavy cream.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This soup thickens as it sits; add a splash of broth when reheating if needed.
  • Serve with gluten-free biscuits or crusty bread for a complete meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/tater-tot-sliders/