This Tater Tot Plant Chicken Pot Pie is the ultimate vegan comfort food with a fun twist. A creamy, savory filling made with Daring Plant Chicken, mixed veggies, and a rich dairy-free sauce is topped with crispy golden tater tots and melty vegan cheddar. Perfect for family dinners or cozy weeknights, this plant-based casserole delivers all the flavor of a classic pot pie without the fuss of pastry crust. Ready in under an hour, it’s hearty, kid-friendly, and guaranteed to become a weeknight favorite!
8Serves
35 minsCook
15 minsPrep
Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
In a large skillet over medium-high heat, melt 4 tablespoons vegan butter. Add diced onion and cook, stirring, until softened and translucent, about 3-4 minutes.
Whisk in 4 tablespoons all-purpose flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
Slowly pour in 2 cups vegetable broth, whisking constantly to prevent lumps. Add onion powder, paprika (if using), garlic powder, dried thyme, kosher salt, and black pepper. Bring to a boil, then reduce heat to a gentle simmer. Whisk frequently until the mixture thickens, about 1-2 minutes.
Lower the heat to low and stir in vegan cream cheese (if using) and plant-based milk. Whisk until the cream cheese is fully melted and the sauce is smooth.
Turn off the heat and stir in the frozen mixed vegetables and diced Daring Plant Chicken Pieces until well coated.
Spread the mixture evenly into the prepared baking dish.
Arrange frozen tater tots in a single layer over the top of the mixture (you may not need the entire bag). Bake in the preheated oven for 25-30 minutes, until the tater tots are golden brown and crispy.
Sprinkle vegan cheddar cheese evenly over the tater tots. Return to the oven and bake for an additional 4-5 minutes, or place under the broiler for 1-2 minutes for a crispier cheese topping.
Garnish with chopped parsley (optional) and serve immediately.
