Chicken Pot Tot Hotdish

• Meat

  • 1/2 cut into 4-inch pieces 1 1/2 pounds boneless, skinless chicken thigh, boneless skinless

• Produce

  • 3 Carrots
  • 1 Onion, large
  • 3/4 cup Peas, fresh or frozen
  • 18 oz Tater tots, frozen
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 Enough chicken broth base to make

• Condiments

  • 1 Ketchup

• Baking & Spices

  • 1 Black pepper
  • 6 tbsp Flour
  • 1 Kosher salt

• Dairy

  • 3 tbsp Butter, unsalted
  • 3 cups Whole milk

Found on epicurious.com

Description

Ingredients

• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 3 carrots, cut into 1/2-inch pieces
• Kosher salt
• 6 tablespoons flour
• 3 cups whole milk
• Enough chicken broth base to make 3 cups broth
• 3/4 cup peas, fresh or frozen
• 1 1/2 pounds boneless, skinless chicken thigh, cut into 1/2- to 3/4-inch pieces
• 1/2 teaspoon dried thyme
• Black pepper
• 18 ounces frozen Tater Tots
• Ketchup, for serving (optional)

Directions

• Preparation Preheat the oven to 400ºF. In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk. 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. Taste the mixture and adjust seasonings if desired. Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots. Arrange them snugly and neatly. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired. From Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm © 2016 by Molly Yeh. Reprinted with permission from Rodale Books. Buy the full book from Amazon.

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