Categories: Meals

Ingredients

• 1/4 cup plus 2 tbsp. olive oil
• 1 1/2 lbs. chicken breasts, cut into bite-size pieces
• 2 1/2 cups chopped celery
• 1 1/2 cups chopped carrot
• 1 cup chopped onion
• 3 garlic cloves, minced
• 32 oz. chicken stock
• 2 tbsp. butter
• 2 tbsp. whipping cream
• 1 tsp dried thyme
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup instant mashed potato flakes
• 1/2 cup chopped fresh Italian parsley, plus more for garnish
• 1 1/2 lb. frozen Ore-Ida Tater Tots

Directions

1. Preheat oven to 450.

2. Heat 1 tbsp. oil in a large skillet or Dutch oven over medium-high heat. Add chicken; cook, turning occasionally, until browned on all sides, 8-10 minutes. Transfer chicken to a large bowl.

3. Reduce heat to medium. Add 1 tbsp. oil, the celery, carrot, and onion to skillet. Cook, stirring, until vegetables are tender, about 10 minutes. Add garlic; cook until fragrant, about 1 minute more.

4. Return chicken to skillet along with stock, butter, whipping cream, thyme, salt and pepper. Bring to a simmer over medium-high heat, then stir in potato flakes. Cook, stirring, until thickened and bubbly. Stir in parsley.

5. Put tots in a large microwave-safe bowl; microwave on high, stirring once per minute, until defrosted and broken up, about 5 minutes. Stir in remaining 1/4 cup oil until incorporated.

6. Set six 14- to 16-oz. individual baking dishes on a large baking sheet. Divide chicken mixture among dishes. Top each with tots mixture, pressing down gently to flatten into a crust. (Or you could put filling in a 3-qt. baking dish and top with tot mixture.) Bake on center oven rack until filling is bubbly at edges, about 30 minutes.

7. Preheat broiler to high; broil until crusts are browned and extra crisp, about 1 minute. Watch carefully to avoid burning. Let cool slightly before serving.

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