Apparently "National Men Make Dinner Day" is a thing. And there are actual RULES. Tonight is our night, guys! Here is a fool-proof recipe that my 3-year-old daughter and wife LOVED. I mean...it has tater tots in it. Good luck and send me a FB message if you get stuck!
Tater Tot Topped Chicken Pot Pie
4c Chicken Broth
1/2c (one stick) of butter
1 onion, finely chopped
2 carrots, chopped
1 rib celery, sliced
2 garlic cloves, minced
3 tbsp chopped chives
1/2 tsp thyme
1/4c whole milk
3 tbsp dry sherry
1 cooked chicken breast, shredded or cubed. More if desired. See the video below if you don't know how to do this.
1c frozen peas
1 bag frozen tater tots.
Salt and Pepper
1. Pre-heat oven to 425
2. Warm chicken broth in a separate saucepan until hot.
3. In a Dutch oven or large pot, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender (about 8-10 mins...check the carrots for doneness). Season with salt and pepper. Add thyme. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, whole milk, sherry, chicken and frozen peas. Bring to a boil then reduce to a simmer. Let it simmer for 10-15 mins until it thickens. If it doesn't get thick the way you like it, add 1-2 tablespoons of cornstarch to a couple tablespoons of cold water, mix it up, and dump that in. Bring it back to a simmer.
4. I poured my mixture into individual buttered ramekins and put them on a baking sheet (make sure you lay down foil in case they bubble over. You can use a buttered 9x13 casserole dish. Top with tater tots and put on the middle rack in the oven for 18-20 minutes. Keep an eye on the tater tots toward the end, they should be crispy but not burnt.
Don't know how to cook a chicken breast? Here you go...