Rigatoni with Chicken Thighs

Skip the pastry and top your pot pie with tater tots!
Directions for: Chicken Pot Hotdish

Ingredients

3 Tbsp unsalted butter

3 carrots, chopped into 1/2" pieces

1 large onion, finely chopped

Kosher salt

6 Tbsp all-purpose flour

3 cups whole milk

Chicken soup mix for 3 cups broth (about 1 tbsp)

1 lb(s) boneless, skinless chicken thighs, chopped into 1/2-by-3/4" pieces

cup frozen peas

tsp dried thyme

Freshly ground black pepper

1 lb(s) frozen tater tots

Ketchup, for serving, optional

Directions

1. Preheat the oven to 400F.

2. In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.

3. Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

See more: Casserole, Bake, Chicken, Vegetables