Chicken Pot Pie Hotdish - Ends + Stems with Chef Alison

Name: Chicken Pot Pie Hotdish - Ends + Stems with Chef Alison
Ingredients: 3 Carrots; 2 Yukon Gold Potatoess (about ½ a pound); 1 Onion (large, finely chopped); 2 cloves Garlic; 3 Tablespoons Unsalted Butter; 1 teaspoon Kosher Salt; 1 ⁄ 2 teaspoon Black Pepper; 1 ⁄ 2 teaspoon Dried Thyme; 1 1 ⁄ 2 pounds Chicken Thighs, Boneless/Skinless; 4 Tablespoons Flour; 3 cups Whole Milk (divided); 2 cups Chicken Stock; 1 1 ⁄ 2 pounds Tater Tots (frozen - we’ve seen 16, 28, and 32 ounce bags, you’ll need at least the 28 ounce)

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Ingredients

3 Carrots
2 Yukon Gold Potatoess (about ½ a pound)
1 Onion (large, finely chopped)
2 cloves Garlic
3 Tablespoons Unsalted Butter
1 teaspoon Kosher Salt
1 ⁄ 2 teaspoon Black Pepper
1 ⁄ 2 teaspoon Dried Thyme
1 1 ⁄ 2 pounds Chicken Thighs, Boneless/Skinless
4 Tablespoons Flour
3 cups Whole Milk (divided)
2 cups Chicken Stock
1 1 ⁄ 2 pounds Tater Tots (frozen - we’ve seen 16, 28, and 32 ounce bags, you’ll need at least the 28 ounce)