How can a chicken pot pie be made better? Tater tots! Imagine a creamy casserole with onions, peas, succulent chicken, and crispy potato tots on top.
Every bite is a crisp, seasoned potato without pie crusts. The combination is dreamy, and I love having this fast one-pan dinner recipe on hand for any night of the week.
The filling is homemade, but frozen tater tots and rotisserie chicken reduce prep and cooking time. A butter-and-flour roux thickens the base without creamy soup, making it healthier and tastier.
IngredientsUse 3 tablespoons unsalted butter.
1/2 small or large yellow onion, coarsely chopped
2 medium peeled, coarsely chopped carrots (1 c.)
1 long stalk celery, coarsely chopped (1 c.)
3 finely chopped garlic cloves
2 tsp. fresh thyme
Kosher salt
Freshly ground black pepper
3 Tbsp all-purpose flour
2 1/2 cup low-sodium chicken broth
1/4 c. thick cream
3 cups shredded rotisserie chicken
1c frozen peas
One 32-oz. bag frozen tater tots
Preheat oven to 375°. Melt butter in a large, high-sided skillet over medium heat. Season onion, carrots, celery, garlic, and thyme with salt and pepper.
Stir occasionally until vegetables soften, approximately 10 minutes. Add flour and stir regularly until veggies are coated, about 2 minutes. Whisk frequently while broth is slowly added and boiled.
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