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Chicken Pot Hotdish

Molly Yeh
  • 70 minutes
  • Serves 4 to 5

INGREDIENTS

3 tbsp

unsalted butter

3

carrots, chopped into 1/2-inch 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 tablespoon)

1 1/2 lb

boneless, skinless chicken thighs, chopped into 1/2-by-3/4-inch pieces 

3/4 cup

frozen peas 

1/2 tsp

dried thyme 

Freshly ground black pepper 

1 1/2 lb

frozen tater tots 

Ketchup, for serving, optional