Chicken Casserole with Tater Tots

Ingredients:

• 4 tablespoons unsalted butter
• 2 carrots, cut into 1cm thick circles.
• 2 celery stalks, sliced ​​0.5 cm thick.
• 1 onion, chopped
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup whole milk
• 4 cups shredded cooked chicken
• 3 cups frozen Tater Tots, thawed
• 1 teaspoon fresh thyme leaves

Preparation:

1. Preheat oven to 230°C.
2. In a large heavy-bottomed saucepan, melt the butter over medium-high heat. Add the carrots, celery, and onion and season with 1 teaspoon salt and 3/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are golden brown, about 12 minutes. Add the flour, then whisk in the broth and milk and bring to a simmer, stirring constantly. Cook until the liquid thickens slightly, about 3 minutes. Add the chicken. Transfer to a 2-quart baking dish.
3. Blend the potato balls with thyme in a food processor until finely ground. Sprinkle them over the casserole and bake until the filling is bubbly and the topping is golden brown, 20-25 minutes. Let rest for 10 minutes before serving.