
Chicken Pot Pie Tater Tot Hotdish
Struggle Meals - "Hotdishes"
20
Prep Time (minutes)
60
Cook Time (minutes)
6
ServingsIngredients
- 4 chicken thighs, bone-in, skin-on
- 1 tablespoon vegetable oil
- Salt and pepper
- 3 butter packets
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons thyme leaves
- 1/4 cup all-purpose flour, plus 2 tablespoons
- 2 cups whole milk
- 1 cup chicken broth
- 1 chicken bouillon cube
- 1/2 pound frozen peas and carrots, thawed
- 1 cup frozen pearl onions, thawed
- 1 (32-ounce) bag tater tots, thawed
Steps
- Preheat oven to 400 degrees.
- Coat chicken in vegetable oil, salt and pepper.
- Bake for 30 minutes.
- Remove from oven, allow to cool slightly, and shred with 2 forks.
- Heat a 12-inch cast-iron skillet over medium heat.
- Add the butter packets onion, garlic and thyme.
- Cook until soft, 5 to 7 minutes.
- Stir the flour into the onion mixture and cook while stirring for 2 minutes.
- Stir in the broth, followed by the milk.
- Add bouillon cube and stir to dissolve.
- Bring to a boil then turn down to simmer for 10 to 15 minutes, stirring regularly until thick.
- Fold in the peas and carrots, pearl onions and shredded chicken.
- Cover the pot pie mixture in a circular pattern with tater tots.
- Place in the oven and bake for 30 minutes, until golden and crispy.