Ingredients

• 3 Tbsp. unsalted butter
• 1 small or 1/2 large yellow onion, finely chopped
• 2 medium carrots, peeled, finely chopped (about 1 c.)
• 1 large stalk celery, finely chopped (about 1 c.)
• 3 cloves garlic, finely chopped
• 2 tsp. fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 3 Tbsp. all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1/4 cup heavy cream
• 3 cups shredded rotisserie chicken
• 1 cup frozen peas
• 1 (32-oz.) bag frozen tater tots

Directions

1. Step 1Preheat oven to 375°. In a large, high-sided skillet over medium heat, melt butter. Add onion, carrots, celery, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add flour and cook, whisking frequently, until vegetables are coated, about 2 minutes. Slowly add broth, whisking frequently, and bring to a boil. Reduce heat to low, add cream, and cook, stirring occasionally, until slightly thickened, about 5 minutes more. Add chicken and peas and simmer until peas are warmed through, about 2 minutes more; season with salt and pepper, if needed.Step 2Remove from heat. Arrange tater tots in a circular pattern over chicken mixture.Step 3Bake pot pie until top is golden brown, 30 to 35 minutes.Step 4Turn on broiler. Broil, watching closely, until tater tots are crisp and golden brown, 1 to 2 minutes.
2. Step 1Preheat oven to 375°. In a large, high-sided skillet over medium heat, melt butter. Add onion, carrots, celery, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add flour and cook, whisking frequently, until vegetables are coated, about 2 minutes. Slowly add broth, whisking frequently, and bring to a boil. Reduce heat to low, add cream, and cook, stirring occasionally, until slightly thickened, about 5 minutes more. Add chicken and peas and simmer until peas are warmed through, about 2 minutes more; season with salt and pepper, if needed.
3. Step 2Remove from heat. Arrange tater tots in a circular pattern over chicken mixture.
4. Step 3Bake pot pie until top is golden brown, 30 to 35 minutes.
5. Step 4Turn on broiler. Broil, watching closely, until tater tots are crisp and golden brown, 1 to 2 minutes.

1. Step 1Preheat oven to 375°. In a large, high-sided skillet over medium heat, melt butter. Add onion, carrots, celery, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add flour and cook, whisking frequently, until vegetables are coated, about 2 minutes. Slowly add broth, whisking frequently, and bring to a boil. Reduce heat to low, add cream, and cook, stirring occasionally, until slightly thickened, about 5 minutes more. Add chicken and peas and simmer until peas are warmed through, about 2 minutes more; season with salt and pepper, if needed.
2. Step 2Remove from heat. Arrange tater tots in a circular pattern over chicken mixture.
3. Step 3Bake pot pie until top is golden brown, 30 to 35 minutes.
4. Step 4Turn on broiler. Broil, watching closely, until tater tots are crisp and golden brown, 1 to 2 minutes.