Kosher salt
Freshly ground black pepper
½ medium onion, chopped
2 medium carrots, peeled and chopped
1 large stalk celery, chopped
3 cloves garlic, thinly sliced
2 tsp. fresh thyme leaves
2½ c. low-sodium chicken broth
1 tbsp. cornstarch
2 tbsp. heavy cream
4 c. diced rotisserie chicken
1½ c. frozen peas
2 (16-oz.) bags frozen tater tots
Preheat oven to 350°. In a large high-sided skillet over medium heat, heat oil. Add onion, carrots, celery, garlic, and thyme and cook until vegetables are soft, about 4 minutes. Whisk the cornstarch into the chicken broth and pour into skillet, then add the cream. Bring to a simmer, cooking about 5 minutes more, until slightly thickened. Stir chicken and peas and simmer 2 minutes more. Turn off the heat and arrange tater tots in a circular pattern over pot pie mixture. Bake until golden, 25 to 30 minutes.