• 8 tablespoons butter, divided
  • 2 leeks, diced
  • 2 small carrots, diced
  • 2 stalks celery, diced
  • 1 rotisserie chicken, shredded
  • 1 cup frozen peas
  • ¼ cup flour
  • 2 cups chicken stock
  • 3 cups FRITOS®, medium fine crush
  • 1/2 tablespoon fresh thyme or 1 1/2 teaspoons dried


  1. Preheat oven to 350F.
  2. In a 9-in cast iron skillet over medium high heat, melt 2 tablespoons butter.
  3. Once the butter is foamy, sweat the leeks, carrots and celery.
  4. Season with salt and pepper to taste.
  5. Add 3 tablespoons butter to melt, sprinkle in flour to coat and lightly toast, stirring often.
  6. Slowly add the stock, creating a thickened sauce. Allow to boil slightly and thicken.
  7. Add shredded chicken and peas. Toss to coat and evenly distribute throughout skillet.
  8. In a medium saucepan over medium heat, melt 3 tablespoon butter, add crushed FRITOS® and thyme.
  9. Pour crumb mixture over the skillet to cover chicken mixture and bake for 25-30 minutes, until the FRITOS® crust is golden brown.