TOT PIES
HANDS-ON 20 MIN
TOTAL 1 HR, 25 MIN SERVES 6
SUBMITTED BY DAN WHALEN
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¼ cup plus 2 Tbsp. olive oil
1 ½ lb. boneless, skinless chicken
breasts, cut into bite-size pieces
2 ½ cups chopped celery
1 ½ cups chopped carrot
1 cup chopped onion
3 cloves garlic, minced
1 (32-oz.) carton chicken stock
2 Tbsp. butter
2 Tbsp. whipping cream
1 tsp. dried thyme
¾ tsp. kosher salt
½ tsp. black pepper
1 cup instant mashed potato flakes
½ cup chopped fresh Italian
parsley, plus more for garnish
1 ½ lb. frozen Ore-Ida Tater Tots
(about 65 tots)- Preheat oven to 450°F.
- 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 to 10 minutes.
Transfer chicken to a large bowl. - 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. - 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.- 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
¼ cup oil until incorporated. - 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. - Preheat broiler to high (don’t move
tot pies); broil until crusts are browned
and extra crisp, about 1 minute. Watch
carefully to avoid burning. Let cool
slightly before serving.
armagazine.com/chicken-tot-pies
GLUTEN-FREE
PER POT PIE: 589 CAL; 33G FAT (8G SAT); 31G PRO;
41G CARB (5G FIBER, 6G SUGARS); 1,138MG SODIUM
The Tot
Tycoon
Since launching his blog
in 2008, author Dan
Whalen has created
more than 1,000 recipes
with fun twists on
popular dishes. His
latest fascination is
the humble tater tot,
and it’s the star of
his cookbook Tots!
50 Tot-ally Awesome
Recipes. You can
check out his blog at
TheFoodinMyBeard.com