Chicken and Tater Tot Casserole

Ingredients

• 2  carrots cut into 1/ rounds
• 2 stalks celery cut into 1/4-inch half-moons
• 2 cups chicken broth 
• 0.3 cup flour all-purpose
• 1 teaspoon thyme leaves fresh
• 4 servings kosher salt and pepper black freshly ground
• 1  onion chopped
• 4 cups meat from a rotisserie chicken shredded cooked
• 3 cups potato tots frozen thawed
• 4 tablespoons butter unsalted
• 1 cup milk whole

Equipment

• food processor
• oven
• whisk
• pot
• baking pan

Directions

1. Preheat the oven to 450 degrees F.
2. Melt the butter in a large heavy pot over medium-high heat until hot.
3. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken.
4. Transfer to a 2-quart baking dish.
5. Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes.
6. Let stand 10 minutes before serving.