Tater Tot Chicken Pot Pie

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

3 tbsp. unsalted butter

1 small or 1/2 large yellow onion, finely chopped

2 medium carrots, peeled, finely chopped (about 1 c.)

1 large stalk celery, finely chopped (about 1 c.)

3 cloves garlic, finely chopped

2 tsp. fresh thyme leaves

Kosher salt

Freshly ground black pepper

3 tbsp. all-purpose flour

2 1/2 c. low-sodium chicken broth

1/4 c. heavy cream

3 c. shredded rotisserie chicken

1 c. frozen peas

1 (32-oz.) bag frozen tater tots

Directions

Preheat oven to 375°. In a large, high-sided skillet over medium heat, melt butter. Add onion, carrots, celery, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add flour and cook, whisking frequently, until vegetables are coated, about 2 minutes. Slowly add broth, whisking frequently, and bring to a boil. Reduce heat to low, add cream, and cook, stirring occasionally, until slightly thickened, about 5 minutes more. Add chicken and peas and simmer until peas are warmed through, about 2 minutes more; season with salt and pepper, if needed.

Remove from heat. Arrange tater tots in a circular pattern over chicken mixture.

Bake pot pie until top is golden brown, 30 to 35 minutes.

Turn on broiler. Broil, watching closely, until tater tots are crisp and golden brown, 1 to 2 minutes.