Potato and chicken pot pie

Ingredients:

• 3 tablespoons unsalted butter
• 3 carrots, cut into 1cm pieces.
• 1 large onion, finely chopped
• 6 tablespoons flour
• 3 cups whole milk
• Chicken soup mix for 3 cups of broth (about 1 tbsp.)
• 700 g skinless and boneless chicken thighs, cut into 1 x 2 cm pieces.
• 3/4 cup frozen green peas
• 0.5 tsp dried thyme
• 700 g frozen Tater Tots
• Ketchup, for serving, optional

Preparation:

1. Preheat oven to 200°C.
2. In a large skillet over medium heat, melt the butter. Add the carrots, onion, and a pinch of salt and cook, stirring, until the vegetables are softened, about 10 minutes. Stir in the flour until fully combined and cook for 1 minute.
3. Add half the milk and cook, stirring constantly, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken broth mixture, then add the chicken, green peas, thyme, and some freshly ground black pepper. Simmer over low heat, stirring frequently, until the chicken is cooked through, 10-15 minutes. Taste and add more salt if needed.
4. Transfer everything to a 20x27cm baking dish (or a 3-quart ovenproof dish), then top with the potato balls, carefully stacking them tightly. Bake until golden brown; start checking for doneness after 30 minutes. Let cool slightly and serve with ketchup.