Chicken Pot Pie Hotdish
Why we love it:
- 3 Carrots
- 2 Yukon Gold Potatoess (about ½ a pound)
- 1 Onion (large, finely chopped)
- 2 cloves Garlic
- 3 Tablespoons Unsalted Butter
- 1 teaspoon Kosher Salt
- 1⁄2 teaspoon Black Pepper
- 1⁄2 teaspoon Dried Thyme
- 11⁄2 pounds Chicken Thighs, Boneless/Skinless
- 4 Tablespoons Flour
- 3 cups Whole Milk (divided)
- 2 cups Chicken Stock
- 11⁄2 pounds Tater Tots (frozen - we’ve seen 16, 28, and 32 ounce bags, you’ll need at least the 28 ounce)
1. PREHEAT THE OVEN TO 400 DEGREES
Wash and scrub the carrots (no need to peel) and the potato. Chop the potato into 1” pieces, and the carrot slightly smaller. Dice the onion a similar size as the carrot. Mince the garlic finely.
Use a large pot and melt the butter over medium high heat. Add the vegetables and cook for about 4 minutes until they’re becoming soft and fragrant. Add the salt, pepper, and dried thyme.
4. DICE CHICKEN
Meanwhile, dice the chicken into ½ or ¾ inch pieces. Set aside in a bowl.
Add the flour to the vegetables and whisk until well coated, and then cook for 1 minute. Add ½ of the milk in a slow but steady stream and cook, whisking continuously, until evenly combined. Let it simmer for about 1 minute then repeat with the remaining milk. Add the chicken stock.
6. COOK CHICKEN
Add the chicken to the pot. Simmer, stirring often, and be sure to get the bottom and edges of the pot so it doesn’t get lumpy, for about 6-8 minutes. The chicken should be opaque and partially cooked through.
Transfer the mixture to an 8 X 11” baking dish (or other 3-quart oven safe dish; a 9 x 13 will be ok, too, but the filling layer will be thinner and you might have to spread the tots out more to cover).
Arrange the tots across the top; it’s ok if they’re still frozen.
Bake until the tots are golden brown, filling is bubbly, and chicken is cooked through (about 30 minutes). If you used frozen tots, it may take an extra 5 minutes.
Scoop into bowls and serve.