Ingredients: |
Ingredients: 3 Bone-in, Skin-on Chicken Breasts (about 2 pounds)
4 c. low-sodium Chicken Stock
1 lb., about 4 c.,Frozen Tater Tots
4 tbsp., ½ stick, Butter
2 lg. Shallots, finely dice
Kosher Salt and Black Pepper
2 med. Carrots, diced
2 celery stalks, diced
1 tsp.Thyme
¼ c. AP Flour
1 c. Half-and-Half
½ c. Frozen Petite Peas
Hot Sauce
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Directions: |
Directions:In large saucepan, combine chicken breasts, stock, and enough water to just cover chicken (about 1 cup). Bring to simmer over medium-high heat. Reduce heat to medium-low and gently simmer, uncovered, until chicken is just cooked through, flipping chicken once and skimming off any foam from surface as it cooks, about 20 minutes.
Transfer to large bowl and set aside to cool slightly, leaving liquid in saucepan. Once cooled, shred chicken using two forks, discarding skin and bones, and set aside.
Bring liquid and bring to boil and continue until it has reduced to two cups, skimming off any foam that rises to surface, about 20 minutes.
Meanwhile, pre-heat oven to 350 degrees then spray cookie sheet, spread tater tots in single layer over it, and bake for 10-15 minutes, or until tots are just beginning to brown. Remove from oven and set aside. Keep oven on.
In large skillet, melt butter over medium heat. Add shallots and pinch of salt and cook, stirring occasionally, until tender, 4 to 5 minutes. Add carrots, celery, and pinch of salt and cook, stirring occasionally, until carrots are tender, 9 to 10 minutes. Stir in thyme and flour and cook, stirring continuously, for 1 minute more. Stir in reduced stock and half-and-half, increase heat to high to bring liquid to boil, then reduce heat to low and simmer, stirring frequently, until thickened, 4 to 5 minutes. Turn off heat and stir in shredded chicken and peas. Season mixture with salt, pepper, and hot sauce to taste.
Place mixture in 2-quart baking dish and arrange tater tots in single layer over top, then bake until filling is bubbling and tater tots are very crispy, 20 to 25 minutes. Let stand for 5 minutes before serving. |
This recipe for CHICKEN TOT PIE is from