Ingredients
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 medium onion, chopped
2 medium carrots, peeled and chopped
1 large stalk celery, chopped
3 cloves garlic, thinly sliced
2 tsp. fresh thyme leaves
2 1/2 c. low-sodium chicken broth
1 tbsp. cornstarch
2 tbsp. heavy cream
4 c. diced rotisserie chicken
1 1/2 c. frozen peas
2 (16-oz.) bags frozen tater tots
Preparation
Step 1Preheat oven to 350°. In a large high-sided skillet over medium heat, heat oil. Add onion, carrots, celery, garlic, and thyme and cook until vegetables are soft, about 4 minutes. Whisk the cornstarch into the chicken broth and pour into skillet, then add the cream. Bring to a simmer, cooking about 5 minutes more, until slightly thickened. Stir chicken and peas and simmer 2 minutes more. Step 2Turn off the heat and arrange tater tots in a circular pattern over pot pie mixture. Step 3Bake until golden, 25 to 30 minutes.
Have you made this yet? Let us know how it went in the comments below!
