The day after Thanksgiving last year, I made this hotdish covered in tater tots to share with friends who generously fed me turkey dinner. Don't get me wrong, their turkey in its original form was amazing but this dish brought on all the warm, cozy feelings that come with eating the perfect cold day comfort dish. We quickly became obsessed.
This particular hotdish recipe is basically a chicken pot pie topped with tots and with leftover turkey subbed in for the chicken, it becomes a perfect meal to rescue you from eating one too many turkey sandwiches post-Thanksgiving.
Recipe Tips:
- the recipe calls for chicken soup base which is Better Than Bouillon Chicken Base (sold near the chicken broth)
- check out video of the original recipe on epicurious
3 tbs butter
1 large onion, diced
3 carrots, peeled and diced
salt and black pepper
6 tbs flour
3 cups whole milk
1 tbs Better Than Bouillon Chicken Base
3/4 cup frozen peas
5 cups cooked turkey, shredded or chopped
1/2 tsp dried thyme
18 oz. frozen tater tots
Directions:
1. Preheat oven to 400 degrees. In a large, ovenproof skillet, melt butter over medium-high heat. Add the onion and carrots and season with a pinch of salt. Cook until onions are translucent and carrots are soft.
2. Stir in flour until vegetables are evenly coated. Add in half the milk and stir until mixture is thickened. Then repeat with remaining milk.
3. Add chicken soup base, peas, turkey and thyme to the skillet and stir. Cook for 5 minutes. Taste and season with salt and pepper if needed.
4. Arrange frozen tater tots on top of mixture, evenly and in rows. Bake in oven for 30 minutes or until tater tots are golden brown and crispy.
5. Enjoy!
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