Ingredients
4 cups cooked, shredded chicken
4 tbsp. unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 tsp. kosher salt
3/4 tsp. ground black pepper
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
3 cups frozen tater tots, thawed
1 tsp. fresh thyme leaves
Directions
Preheat the oven to 450ºF.
Melt the butter in a large heavy pot over medium-high heat. Add the carrots, celery, and onions, then season with salt and pepper. Cook about 12 minutes, stirring occasionally, until vegetables are golden.
Stir in the flour, then whisk in the broth and milk and bring to a boil. Continue to boil about three minutes until slightly thickened. Stir in the chicken. Transfer to a two-quart baking dish.
Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake 20 to 25 minutes until the filling is bubbling and the topping is crispy.
