A super simple homey meal for a nice chilly night!
Prep: 30 min
Cook: 40 min
Total: 1 hr 20 min
Yield: 4 servings
4 tablespoons unsalted butter
2 carrots, cut into 1/2-inch thick rounds
2 stalks celery, cut into 1/4-inch half-moons
2 cups frozen peas, or small bag of peas
1 onion, chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
4 cups shredded cooked chicken
4 cups frozen tater tots
1 teaspoon fresh thyme leaves
Preheat the oven to 450 degrees F.
Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. The last 5 minutes add the frozen peas.
Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
Scatter the whole tater tots over the top of the casserole. Sprinkle 1 teaspoon fresh thyme over the top. Bake until the filling is bubbling and the topping is golden and crisp, 25 minutes. Let stand 10 minutes before serving.
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