Chicken Tot Pie

3 tbsp butter

1 onion, finely chopped

2 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

¼ cup cold water

3 tbsp cornstarch

⅓ cup sour cream

2 lb bag frozen mixed veggies

½ T dried parsley flakes

1 t dried rosemary, crushed 

4 cups cubed chicken

2 cups shredded cheese

1½ t salt

½ t pepper

Preheat oven to 350⁰. Spray 11X14 pan with cooking spray. Set aside. Saute the onion in butter until transparent.

Add garlic and saute for 2 more minutes.

Next, add chicken broth and cream. Mix with immersion blender to blend up the onion a bit. Bring to a boil.

In a small bowl, stir the cornstarch into the cold water and pour into the boiling sauce, stirring constantly. Sauce will begin to thicken. Add sour cream. Heat through.

Add veggies, parsley & rosemary & cook for a few minutes. Makes sure sauce is thick enough & thicken further with cornstarch slurry if needed. Add 1 cup cheese & cubed chicken. Pour mixture into a 11X14 baking dish (this recipe makes a lot! If using 9X13 pan you'll also need to pour some into a 8X8 pan). Sprinkle remaining cheese over top & top with tater tots in neat rows. Bake for 50 minutes. Let cool 20 minutes to let the sauce thicken. Serve with a Steamed Veggie & crescent rolls. Yum!