Ingredients:

  • 3 cups (450g) rotisserie chicken, shredded or diced
  • 2 cups (300g) frozen mixed vegetables (peas, carrots, corn)
  • 1 medium (150g) yellow onion, finely diced
  • 2 stalks (100g) celery, diced
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (32g) all-purpose flour
  • 2 cups (480ml) chicken bone broth
  • 1/2 cup (120ml) heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 32 oz (900g) frozen tater tots
  • 1 cup (115g) sharp cheddar cheese, freshly shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 12-inch oven-safe cast iron skillet over medium heat, melt the butter. Add diced onions and celery, sautéing for 5–7 minutes until translucent.
  2. Sprinkle flour over the vegetables and whisk constantly for 2 minutes to create a blonde roux. Gradually pour in the chicken bone broth while whisking vigorously to ensure a smooth texture.
  3. Stir in the heavy cream, dried thyme, garlic powder, salt, and pepper. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Fold in the shredded rotisserie chicken and frozen mixed vegetables until evenly distributed and steaming.
  5. Arrange the frozen tater tots in a single, tight layer across the top of the chicken mixture. Sprinkle with shredded cheddar cheese if desired.
  6. Transfer the skillet to the oven and bake for 25–30 minutes, or until the tater tots are deeply golden brown and the filling is bubbling. Garnish with fresh parsley before serving.