trevordayschool

TREVOR CULINARY COLLECTION 17 ENTREE Chicken Tot Pie Burtka-Harris Family Gideon '29 While writing my cookbook. Gideon came up with this recipe and it's been a staple in our family meal rotation. This chicken tot pie can be dressed up in many different ways. Want to put an Asian spin on it? Add sriracha instead of regular hot sauce and replace the peas with frozen shelled edamame. Maybe a little Tex-Mex flair? Add a couple spoonfuls of chopped Hatch chilies to the mix to up the heat factor. If you are making it for kids, feel free to leave the hot sauce out or serve it on the side. INGREDIENTS 3 bone-in, skin-on chicken breasts (about 2 pounds) 4 cups (1 quart) low-sodium chicken stock 1 pound frozen tater tots (about 4 cups) Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 2 large shallots, finely diced 2 medium carrots, medium dice 2 celery stalks, medium dice 1 teaspoon fresh thyme leaves, finely chopped ¼ cup all-purpose flour 1 cup half-and-half Hot sauce, to taste ½ cup frozen petite peas Prep Time: 15 minutes Active Time: 25 minutes Total Time: 2 hours, 10 minutes DIRECTIONS 1. Preheat the oven to 425°F. 2. Place the chicken breasts into a large saucepan along with the chicken stock and 1 cup of water (the liquid should just cover the chicken) and bring the liquid to a simmer over medium-high heat. 3. Reduce the heat to TK and gently simmer, uncovered, until the chicken is just cooked through, 20 minutes, flipping the chicken over once during the cooking time and skimming off any foam that floats to the surface. 4. Transfer the chicken to a large bowl and set aside to cool slightly (leave the liquid in the saucepan. 5. Continue to boil the chicken stock in the saucepan over medium-high heat until it's reduced to 2 cups, about 20 minutes, skimming off any foam that rises to the surface. 6. Discard the chicken skin and shred the meat (you should have about 4 cups). Season the chicken lightly with salt and pepper and reserve. 7. While the chicken simmers and cools, bake the tater tots on a baking sheet until they're crisp, 15 minutes. Remove from the oven and set aside. 8. Melt the butter in a large skillet over medium heat. 9. Add the shallots and a pinch of salt and cook until tender, about 3 to 5 minutes, stirring occasionally. 10. Add the carrots, celery and a pinch of salt and cook until the carrots and celery are tender, about 8 to 10 minutes, stirring occasionally. 11. Stir in the thyme and flour and cook, stirring constantly, for 1 minute. Stir in the reduced stock and half-and-half, increase the heat to high, and bring the liquid to a boil. 12. Reduce the heat to low and simmer until thickened, about 4 to 6 minutes, stirring frequently. 13. Turn off the heat and stir in the shredded chicken and the peas. Season the mixture with salt, pepper and hot sauce to taste. 14. Transfer the tater tots to a large bowl and wipe off the baking sheet. Put a 2-quart baking dish on the baking sheet and fill with the chicken mixture. Arrange the tater tots in an even layer on top, then bake in the oven until the filling is bubbling and the tater tots are very crispy, about 20 to 25 minutes. 15. Let stand for 5 minutes before serving.

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