Chicken Pot Tot Hotdish

Serves: 5

Weldon Lockman

1 January 1970

Based on User reviews:

53

Spice

55

Sweetness

56

Sourness

37 mins

Prep time (avg)

5

Difficulty

Ingredients:

3 tbsps

Unsalted Butter

1 large

Onion (finely chopped)

3

Carrots (cut into 1/2-inch pieces)

1

Kosher Salt

6 tbsps

Flour

3 cups

Whole Milk

3 cup

Pea (fresh or frozen)

680 g

Skinless Chicken Thigh (boneless, cut into 1/2- to 3/4-inch pieces)

1 tsp

Dried Thyme

1

Black Pepper

1

Ketchup (for serving optional)

Directions:

1

In a large skillet, melt the butter over medium-high heat

2

Preheat the oven to 400ºF

3

In a large skillet, melt the butter over medium-high heat

4

Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes

5

Stir in the flour so that it gets evenly distributed

6

Add 1 1/2 cups of the milk, stirring constantly until thickened

7

Repeat with the remaining 1 1/2 cups milk

8

Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes

9

Taste the mixture and adjust seasonings if desired

10

Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots

11

Arrange them snugly and neatly

12

Bake until the tots are golden brown

13

Begin checking for doneness at 30 minutes

14

Let cool slightly and serve with ketchup, if desired

15