Chicken Tot Pie | Chicken Recipes | Potato Recipes
Tender chicken in a creamy gravy with aromatic vegetables and a crispy lemon and herb potato crust.
Ingredients
- 4 tablespoons (57g) Unsalted Butter
- ½ cup (75g) Onions, chopped ½ inch
- ½ cup (75g) Leeks, washed thoroughly and chopped ½ inch
- ½ cup (75g) Celery, chopped ½ inch
- ½ cup (75g) Carrots, chopped ½ inch
- 4 tablespoons (36g) All Purpose Flour
- 4 cups (960ml) Chicken Stock
- 1-1/2 pounds (680g) Chicken Thighs, boneless/skinless (Chicken Breast can be subbed if desired), diced 1-inch pieces
- 2 tablespoons (2g) Fresh Tarragon, chopped
- 1 teaspoon (1g) Fresh Thyme, chopped
- 1 each Bay Leaf (Fresh is preferred, but dried can be subbed)
- ½ cup (120ml) Heavy Cream
- 2 each Lemons, zested and juiced
- 2 teaspoons (3g) Kosher Salt
- 2 teaspoons (2g) Ground White Pepper
- 1-1/2 pounds (680g) Frozen Tater Drums/Barrels/Tots
- 1 teaspoon (2g) Sea Salt
- 1 each Lemon, zested
- ¼ cup (4g) Fresh Parsley, chopped
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