Chicken Pot Pie Hot Dish

I am completely in love with Molly Yeh's show Girl Meets Farm on Food Network, and when I saw her make this recipe, I knew I had to recreate it.  Although the recipe is slightly more complicated than making hot dish with canned soup, it's not super time consuming either, and the results are well worth it!  Crispy potatoes, creamy chicken, and fresh veggies to add brightness.  

Chicken Pot Pie Hot Dish (recipe from Molly Yeh)

Makes one 8x11 pan

3 T unsalted butter

3 carrots, chopped into 1/2-inch pieces 

1 large onion, finely chopped 

Salt 

6 T all-purpose flour 

3 cups whole milk 

1 T chicken Better than Bouillon

1 1/2 pounds boneless, skinless chicken thighs, chopped into 1/2-by-3/4-inch pieces 

1/2 teaspoon dried thyme 

Freshly ground black pepper 

3/4 cup frozen peas, thawed

1 1/2 pounds frozen tater tots 

1. Preheat oven to 400 degrees.

2. In a large no-stick skillet over medium-high heat, melt the butter.  Add the carrots, onions, and a pinch of salt.  Cook, stirring often, until soft, about 10 minutes.  Stir in the flour and cook for 1 minute, stirring constantly.

3. Add half the milk.  Cook, stirring constantly, until thickened, 5 minutes or so.  Repeat with the remaining milk.  Stir in the Better than Bouillon, and then add the chicken, thyme, and a few grinds of pepper.  Bring to a simmer and cook until the chicken is cooked through, stirring often, about 10-15 minutes.  Stir in the peas.  Taste and adjust seasonings.

4. Transfer mixture to an 8x11 baking dish and cover the top with an even layer of tater tots.  Bake until golden brown, about 30 minutes.  Let cool for a few minutes before serving.