Chicken Tater Pie

Chicken Tater Pie

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Christy Bailey


Simply put, Chicken, cheese and mashed potatoes in a crust. My family loves it and I hope you do too!


★★★★★ 1 vote

45 Min
35 Min


  • 1
    deep dish pie shell (frozen)
  • 2
    chicken breasts, boneless and skinless - cooked
  • 1 can(s)
    cream of chicken soup
  • 1/4 tsp
    onion salt
  • 1/8 tsp
  • 1/8 tsp
    parsley flakes
  • pinch
  • 1/8 tsp
    dried celery flakes
  • 1/8 tsp
    garlic salt
  • 1/2 c
    cheddar cheese, shredded
  • 1/4 c
    cheddar cheese, shredded
  • 2 c
    instant mashed potatoes
  • 1/2 c
    (optional) broccoli florets (cooked and chopped up)

How to Make Chicken Tater Pie


  1. Bake pie crust according to directions on package
  2. Combine in a medium bowl: Chopped up chicken, seasonings, soup,(broccoli if desired) and 1/4 cup of cheese. Put in baked pie crust and bake at 350 for 15-20 minutes. (Till heated through)
  3. While baking, make the instant potatoes according to the package directions so they will be warm and easy to work with when the pie comes out of the oven.
  4. "Frost" the pie with cooked mashed potatoes and sprinkle with the remaining 1/2 cup of cheddar cheese. Bake 350 for additional 15 minutes, until cheese is melted.

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