Ingredients
- 4 tablespoons unsalted butter
- 2 carrots, cut into 1/2-inch thick rounds
- 2 stalks celery, cut into 1/4-inch half-moons
- 1 onion, chopped
- Kosher salt and black pepper
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup whole milk
- 4 cups shredded cooked chicken
- 3 cups frozen tater tots, thawed
Directions
- Preheat the oven to 450 degrees F.
- Melt the butter in a large heavy pot over medium-high heat until hot.
- 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. Transfer to a 2-quart baking dish.
- Place tater rounds evenly over top of casserole.
- bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes.
- Let stand 10 minutes before serving.
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