Here is Chicken Pot Pie with a twist! Instead of making an actual pie crust, skip it altogether! Instead, grab a bag of frozen tater tots for your crust.
Here's the recipe, with my adjustments.
Melt: 3 T. butter
Add: 3 carrots, chopped into 1/2-inch pieces
1 small onion, finely chopped
Saute for about 10 minutes.
Stir in: 5 T. flour
Cook for 1 minute.
Add: 1-1/2 c. milk
Stir continuously until thickened, about 5 minutes.
Repeat with another 1-1/2 c. milk
Stir in: 3 t. chicken base (I prefer Better than Bouillion Roasted Chicken Base)
1/2 t. Thyme
A few turns of fresh ground black pepper
Add: 1-1/2 lbs. boneless, skinless chicken thighs, chopped into 1/2 to 3/4-inch pieces.
Cook until the chicken is no longer pink, about 10 to 15 minutes. Adjust seasoning if desired.
Add: 3/4 c. frozen petite peas
Pour into a 9 x 13" casserole dish. then top with a 32-ounce bag of Tater Tots. I prefer Ore-Ida Extra Crispy Tater Tots seasoned shredded potatoes.