Tater Tot Chicken Pot Pie

Tater Tot Chicken Pot Pie

• 1 lb chicken

• 1 bay leaf

• 1 Tbs. black peppercorn

• 4 Tbs. butter

• 4 Tbs. flour

• 4 cups chicken stock

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 2 cup cauliflower florets cut into bite sized pieces

• salt and pepper

• 1 lb cooked shredded chicken

• 1 cup frozen peas

• 1 lbs frozen tater tots

Preheat oven to 375°F.

Bring a medium pot of water to boil. Add the chicken, bay leaf, and peppercorns and poach chicken for about 12 - 15 minutes or until it reaches 165F° on a meat thermometer. Carefully shred the meat and set aside.

In an oven proof pan melt 4 tablespoons butter over medium heat. Add the flour and whisk for about 1 minute or until a paste is made. Add the chicken stock and whisk well over medium heat.

Continue cooking the chicken stock mixture for about 5 minutes or until it thicks enough to coat the back of a spoon. Add the onion and carrots ,and cauliflower and large pinch of salt and pepper and continue cooking for another 7 to 9 minutes or until vegetables are fork tender.

Fold in the peas and chicken and remove from heat.

Top the pot pie with tater tops and plae back for about 20 - 25 minutes or until the tater tots are golden brown.

Serve warm.

Makes about 6 servings.