Tater Tot-Topped Chicken Pot Pie

Ingredients

1 tbsp. extra-virgin olive oil
1 tsp. Kosher salt
1 tsp. ground black pepper
¼ medium onion, chopped
1 medium carrot, chopped
½ large stalk celery, chopped
2 tsp. garlic powder or 2 cloves garlic, diced
1 tbsp. dried thyme or 2 tbsp. fresh thyme leaves cut up
1¼ cup chicken broth
1½ tbsp. cornstarch (flour can be substituted)
1¼ cups (about 8 ounces) diced skinless chicken breast
¾ cup frozen peas
44 mini or 24 regular size, frozen tater tots

Cooking Steps:

Preheat your oven to 350°.
In a large, high-sided, oven-safe skillet, heat oil over a medium heat, add vegetables and spices. Cook until vegetables are soft, about 4 minutes. Whisk the cornstarch into the chicken broth.
Pour the chicken broth-cornstarch mixture the into the skillet, bring to a simmer. Cook about 5 minutes more, until slightly thickened. Stir in the chicken and peas and simmer 2 minutes more.
If you are going to use individual serving bowls, scoop half the pot pie mixture into each. Whether you use two bowls or the one skillet, arrange the frozen Tater Tots in a circular pattern over the mixture. Bake until the Tater Tots are golden brown, 35 to 40 minutes. Check at 35 minutes.

Recipe note from the recipe creator, Stephen Mettee:

“It is delicious and filling with only about 400 calories. Keeping at a healthy weight is one step to avoiding and/or recovering from cancer.

I was the caregiver for my wife who died of another type of cancer 3 years ago.”

Excerpted from The Sexy Beast Diet: The Man’s Guide to Healthy and Satisfying Eating.

If you are interested in sharing your recipes with head and neck cancer patients and survivors, please email us at info@headandneck.org or fill the online form here.

Ingredients

Cooking Steps:

Recipe note from the recipe creator, Stephen Mettee:

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