"Klassy" Chicken Pot Pie

I don't usually make casseroles, much less casseroles with tater tots... but I've found myself trying to find things that freeze well so I can fill my freezer in preparation for baby #2. This is the perfect recipe for that or if you have left over chicken to use up. Or, maybe you are just craving craving chicken pot pie with tater tots. Takes about 15 minutes for prep (if your chicken is cooked already) and 40 in the oven. You can make this ahead easily and pop it in the oven when you get home, or even double or triple and freeze for later.

You can arrange the tater tots a little nicer too, and make it pretty. I'm impatient. This is 1/2 of the recipe, since there are only 2 1/2 of us. I froze the rest.

Ingredients

• 1 (2 lb) bag frozen tater tots

• 1 cup chopped onion
• 3 small garlic cloves, chopped
  
• 1 tablespoon butter
• 2 cups diced cooked chicken
• 1/2 cup milk
• 1 (10 ounce) package frozen mixed vegetables
• 2 (10 3/4 ounce) can cream of whatever soup
• 1/2 tsp dried thyme
• 1 tsp black pepper

Directions

1. Preheat oven to 375°.

2. In large skillet, cook onion and pressed garlic in butter or olive oil over medium high heat until onion is tender.

3. Add cooked chicken, frozen veggies, undiluted soup, milk, thyme and pepper.

4. Stir ingredients together and cook over medium heat until hot and bubbly. Stirring occasionally.

5. Cover and cook an additional 5 minutes; stirring frequently.

6. Spoon chicken mixture into ungreased 2-quart casserole dish.

7. Arrange frozen tater tots on top.

8. Bake 40 minutes or until bubbly and tater tots are slightly browned.