Chicken Tot Pie
A comforting chicken pot pie made easy with rotisserie chicken and topped with crispy tater tots instead of crust.
Equipment
- Large skillet
- Oven proof baking dish
Ingredients
- 1 lb rotisserie chicken cooked and shredded (455g)
- 2 tbsp salted butter 28g
- 1 cup chopped onion 160g
- 0.5 cup chopped celery 60g
- 1 cup chopped carrots 130g
- 0.33 cup all purpose flour 40g
- 0.5 tsp dried thyme
- 0.5 tsp salt
- 0.5 tsp black pepper
- 15 oz chicken broth 425ml
- 1 cup frozen peas thawed (145g)
- 0.75 cup half and half 180ml
- 32 oz frozen tater tots 907g
Instructions
- Preheat the oven to 400ºF / 200ºC degrees.
- Melt the butter in a large skillet over medium heat. Add in the onions, celery and carrots and cook for 5 to 6 minutes until the vegetables are tender.
- Stir in the flour, thyme, salt and pepper and cook for 1 minute.
- Gradually add in the broth and half and half whilst whisking.
- Continue to cook until the sauce has thickened then add in the rotisserie chicken and thawed peas.
- Transfer to an oven proof baking dish and top with rows of the tater tots.
- Bake uncovered for around 30 minutes until the tots are golden brown and crispy.
