Hotdish is a regional American classic that I hadn’t heard of much until recently. Essentially it’s comfort food at its best and is traditionally made with ground beef and topped with potatoes.

I changed it up a bit for this Chicken Hotdish which is filled with a homemade chicken pot pie filling and topped with Dr. Praeger’s Four Potato Puffs. If you haven’t had these puffs before they are basically tater tots done right. Instead of a mash of potato, they have chunks of potato that are super flavorful and bake up crispy and delicious. They make the perfect crust for this hotdish version.

You could use leftover chicken for this recipe or snag a rotisserie chicken for easy prep. Or you can poach some chicken from scratch if that’s your style. Almost anything will do the trick for this recipe.

Chicken Hotdish

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Author: Nick Evans
Servings: 4 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
A midwest American classic, this Chicken Hotdish is like a chicken pot pie but topped with potato puffs! It bakes up beautifully and reheats well also! Kids love this dish!


  • ¼ cup butter
  • ½ cup diced onions
  • ½ cup diced carrot
  • ½ cup sweet corn
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 cups shredded chicken
  • ½ cup peas
  • Salt and pepper
  • 2 9 oz. packages Dr. Praegers Potato Puffs


  • Preheat oven to 400 degrees F. In a large skillet, melt butter over medium heat. Add onions, carrots, corn, and garlic, and cook until the veggies soften, maybe 4-5 minutes. Season with salt and pepper.
  • Stir flour into the veggies to form a paste and cook for a few minutes. Then slowly stir in chicken stock to make a gravy. Fold in peas and shredded chicken and taste. Season with salt and pepper.
  • Transfer filling to 2 quart baking dish. Top filling with a single layer of Potato Puffs. Cram them in there!
  • Bake the hotdish at 400 degrees F. for 20 minutes until the potatoes are golden brown and the filling is bubbling.
  • Serve while warm!


Serving: 1Plate | Calories: 334kcal | Carbohydrates: 19g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 349mg | Potassium: 478mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3250IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 2mg
Course: Main Dishes
Cuisine: American

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Chicken Hotdish

This recipe starts with a base of simple veggies: onions, carrot, and corn all sauteed in butter. Cook them until the veggies soften (especially the carrots) and season with salt and pepper.

Chicken Hotdish
Start of something beautiful

It might seem like a lot of butter to start, but you want a good base of fat for the flour and stock which is the next add. Just remember to cook the flour for a minute or two to form a paste with the veggies. Then slowly stir in the chicken stock. You don’t need to really whisk it in, but just go slowly.

Chicken Hotdish
A gravy type thing.

Once the gravy is made, you can fold in the peas and chicken. Looking good!

Chicken Hotdish
Letftovers work well!

This is essentially the same filling I would toss in a pie crust for chicken pot pie, but instead just scoop it into a two quart baking dish (or about a 8×8 baking dish) and layer on the potato puffs!

Chicken Hotdish puffs
Stack em up.

You’ll probably need two boxes of puffs to cover the whole casserole. Keep it to one layer but feel free to cram them in there!

Chicken Hotdish
Crispy top!

Bake the casserole until the potatoes are crispy on top and the filling is bubbling. Then scoop it into bowls or on plates and dig in!

Chicken hotdish = comfort food done right!

Chicken Hotdish