during the off race months i try to find ways to keep motivated. one way is to incorporate a holiday 10K into my running routine. it starts with a run on Christmas Day, then New Year’s Day, Martin Luther King’s Day and so on. and running a 10K helps maintain a decent running distance until a new training window opens for a race.
today after my holiday 10k i showered, put on my pj’s (at noon), scanned my social news feed and found this by one of my favorite blogiters, Molly Yeh of My Name is Yeh. it was so gorgeous that i had to make it right away. like i dropped my smart phone, and ran into the kitchen right away.
i was also hungry.
did you click the link? yum-ay.
i tweaked the recipe just a smidgeon to accommodate what i had on hand.
A Rockin’ 10K Chicken Tater Tot Pot Pie
- 2 tbsp butter
- 1/2 cup onion, finely chopped
- 1/4 cup (heaping) flour
- 2 cups milk
- 1 tbsp, 1 tsp Better than Bouillon Roasted Chicken base
- 1 cup mini carrots, sliced into chunks
- 1 lb boneless, skinless chicken thighs, chopped into bite-size pieces
- 1/2 cup frozen peas
- 1/2 tbsp fresh thyme or 1/2 tsp dried thyme
- ground funfetti pepper (i love the colors)
- 1 lb of frozen tater tots
Preheat oven to 400.
In a 2 1/2 quart oven proof pot, (or a 2 quart Lodge pot), over medium heat, melt butter. Add onions and stir until the onions are softened, 5-7 minutes. They will get all carmelized and translucent.
Turn down heat and stir in the flour until evenly distributed.
Whisk together chicken base and milk, pour into the pot.
Whisk until it begins to thicken.
Add the carrots, chicken, peas, thyme and pepper. Simmer on low, stirring often for 10-15 minutes, until chicken is fully cooked. Taste and season as desired.
Tip One: I added more dried thyme, lots of ground pepper and a couple dashes of salt.
Tip Two: My Lodge pot was a little small I think for this recipe. As you can see from pic below not much room at the top for stirring. I had to be careful not to stir too much so big blobs wouldn’t fly out of the pot.
Top with tater tots.
Tip Three: I didn’t read Molly’s full post until after I bought the ingredients. She mentions miniature tater tots. I bought the regular size. And I baked a few extra to top the serving bowls.
Bake for 20-25 minutes or until tots are golden brown.
warning: this is absolutely not a low cal recipe. 😉