Molly Yeh's chickenpox pot pie dish with tater tots look so pretty in her cook book and her blog, I really wanted to try this recipe for my girls!
In her cook book, the recipe calls for 3 cups of milk, and 3 cups of chicken broth. In her blog, she used only 2 cups of milk, and 2 cups of chicken broth. I think that's probably a better ratio, and will do that next time. I had too much sauce after I made the chicken mixture, I put all the chicken+ veggies in the baking dish first. Then I added any liquid that I could to the baking dish. I still had at least 2 cups of sauce left that I couldn't put in the baking dish.
I also made this non-dairy by substituting the milk with soy milk, and butter with olive oil.
Ingredients:
2 tb unsalted butter (used olive oil)
1 small onion, finely chopped
1/4 c all-purpose flour
2 c whole milk (used soy milk)
enough chicken soup concentrate for 2 c liquid*
2 carrots, peeled and chopped
1 lb boneless skinless chicken thigh, chopped into bite-sized pieces
1/2 c frozen peas
1/4 t dried thyme
black pepper
frozen tater tots! about a pound of them.
preheat oven to 400.
in a large skillet over medium high heat, melt the butter and add the onion, stirring until soft, 5-7 minutes. stir in the flour so that it gets evenly distributed. dilute the chicken soup concentrate in the milk and pour it into the skillet. whisk the mixture constantly until it begins to thicken.
add the carrots, chicken, peas, thyme, and pepper, and simmer, stirring often, for 10-15 minutes, until the chicken is fully cooked. taste the mixture and adjust seasonings, if desired.
transfer the mixture to a 2-2 1/2 quart casserole dish or 4-5 mini cocottes--and then cover the bitch(es) with tater tots.
bake for 20-25 minutes, until the tots are golden brown. (I baked for 30 min)
let cool slightly and enjoy!
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