Skillet Chicken and Broccoli Veggie Tot Pie
Skillet Chicken and Broccoli Veggie Tot Pie is a fast, family-friendly one-pan comfort dish that comes together in about 30 minutes. This recipe combines tender shredded chicken, sautéed vegetables, and a savory sauce, finished in the oven with broccoli and cheese veggie tots for a crisp, golden topping. It’s a simple twist on classic pot pie or shepherd’s pie that swaps pastry or mashed potatoes for ready-made veggie tots—perfect for weeknights when you want something hearty without a lot of fuss.
Why this recipe works
This one-pan dish is streamlined for convenience without sacrificing flavor. The base is a quick sauté of onion, celery, carrots and parsley, thickened with a little flour and simmered in low-sodium chicken broth to make a creamy, lightly seasoned sauce. Shredded cooked chicken and chopped broccoli are stirred in for protein and texture. Instead of a traditional crust, a layer of broccoli-and-cheese veggie tots adds color, extra vegetable content, and a crispy finish after a short pass in the oven.
The recipe uses pantry-friendly ingredients and can be made with leftover rotisserie chicken or shredded chicken you prepare in the slow cooker. If you prefer homemade veggie tots or different frozen tots (cauliflower, zucchini, or other blends), the swap is seamless. This makes the recipe flexible, easy to adapt to family preferences, and ideal for busy evenings.
Key features
- Ready in about 30 minutes (15 minutes prep, 15 minutes cook).
- One skillet to sauté and finish in the oven.
- Family-friendly flavors and a crunchy, kid-approved topping.
- High in protein and vegetables for a balanced weeknight meal.
Recipe Details
A quick one-pan chicken and vegetable bake topped with broccoli-and-cheese veggie tots for a hearty, comforting meal.
Prep: 15 mins Cook: 15 mins Total: 30 mins
Yield: 4 servings Serving size: 1/2 cup (approx.)
Ingredients
- 1 tbsp unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 2 1/2 cups shredded cooked chicken breast
- 1 1/2 cups chopped broccoli florets
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 16 oz frozen broccoli and cheese veggie tots (one standard package)
Instructions
- Preheat the oven to 425°F (220°C).
- Heat a large oven-safe or cast-iron skillet over medium heat and melt the butter. Add the chopped onion, celery, carrots and parsley and cook, stirring occasionally, until the onion becomes translucent, about 4–5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant. Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the chicken broth while stirring to combine and avoid lumps; simmer for about one minute to thicken slightly.
- Add the shredded chicken, chopped broccoli, salt, pepper and thyme. Increase heat to medium-high, bring the mixture briefly to a boil, then reduce to maintain a simmer. Cook just until the broccoli is tender-crisp, about 2–3 minutes.
- Arrange the frozen veggie tots in a single layer over the chicken and vegetable mixture. Transfer the skillet to the preheated oven and bake for 16 minutes, or until the tots are hot and crisped to your liking.
- Remove from the oven and let rest for a few minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition (per serving)
Calories: 366 kcal • Protein: 35.5 g • Carbohydrates: 28 g • Fat: 14.5 g • Saturated Fat: 5.5 g • Cholesterol: 89 mg • Sodium: 1052 mg • Fiber: 9 g • Sugar: 2.5 g
Tips, Variations and Storage
- Use leftover rotisserie chicken or pre-shredded chicken to save time.
- Substitute other vegetable tots—cauliflower or mixed-vegetable tots work equally well.
- For a creamier filling, stir in 1/4 cup reduced-fat cream cheese or a splash of milk before topping with tots.
- To make ahead: assemble the filling and refrigerate; top with frozen tots and bake when ready. Baked leftovers keep well in the refrigerator for 3–4 days; reheat in the oven for best texture.
Last Step
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Disclosure: This recipe was developed in partnership with a vegetable-product brand. Thank you for supporting the partners that help make tested recipes possible. Opinions are my own.