Chicken Pot Pie Hotdish
- Active Time: 20 minutes
- Total Time: 50 minutes
- 3 Carrots
- 2 Yukon Gold Potatos (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)
GLUTEN FREE:omit the flour and whisk 2 teaspoons of cornstarch into the cold milk and stock (combine it all together first), then add to the pan and whisk. Check consistency after it boils, and if you’d like it thicker, whisk together 1 teaspoon cornstarch and 1 teaspoon milk, and then add and boil again - OR - add more potatoes (even try a russet potato) and once they’re tender, puree them and stir that into the broth to thicken it up
DAIRY FREE:use more stock in place of the milk. Or use some of your preferred dairy free milk. If butter is a problem, use olive oil or a nut butter
CHICKEN THIGHS:breast meat will be ok if you’re used to it (in a soup like this, it can be drier). Ground chicken, turkey, or even beef would be easy - sauté it with the vegetables before making the roux
TATER TOTS:there are high quality brands out there now! Also you can find cauliflower tots or tots with spinach in them even! If you aren’t feeling it, top this with a sheet of puff pastry and bake according to the package
GREENS:we’d consider serving this with a salad or side of sliced cucumbers for some greens
KID FRIENDLY:hopefully you’re good here! It’s tots! But if not, lift out some of the chicken once cooked so it doesn’t look saucy, pull out some carrots and serve the tots on the side
1PREHEAT 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.
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.
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.