Chicken Pot Pie with a Tater Tot Crust
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 542
- Total Fat
- 38
- Saturated Fat
- 22
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 31
- Cholesterol
- 194
- Sodium
- 386
- Total: 1 hr
- Active: 15 min
Ingredients
6 tablespoons (3/4 stick) unsalted butter
4 celery stalks, chopped
3 carrots, chopped
1 leek, white and light green parts only, thinly sliced
1 tablespoon chopped fresh tarragon
1/4 cup all-purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups frozen peas
3 cups shredded rotisserie chicken meat
One 2-pound bag frozen tater tots
Directions
- Preheat the oven to 400 degrees F.
- Melt 2 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the celery, carrots, leeks and tarragon, and cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes. Transfer to a bowl and set aside. Wipe out the skillet.
- Add the remaining 4 tablespoons butter to the skillet over medium heat, sprinkle in the flour and whisk until a paste forms and starts to bubble. Whisk in the chicken broth and continue to cook until it begins to thicken, 3 to 5 minutes. Whisk in the cream and cook until it thickens, 1 to 2 minutes. Stir in the salt and pepper.
- Return the vegetables to the skillet; add the peas and chicken and stir to combine. Sprinkle the frozen tater tots all over the filling to cover completely (there will be extra tater tots; reserve for another use). Bake until the tots are golden brown and the filling is bubbling, about 30 minutes. Let cool for 5 minutes before serving.