Chicken Pot Pie Hot Dish
With a train ticket, a bad attitude, and an unfortunate scribbling of obscenities across her forehead, seventeen-year-old Avery Ross is sent from New York to the vast oil field region of North Dakota. When a hazel-eyed boy with a sultry Texan accent comes to her defense, Avery has no clue that his actions will lead her into a passion-charged summer, full of temptation and loss. Stubborn is book 1 in a 7-book series (with more books coming!).
Jeanne Arnold's Stubborn inspired this Cooking Through Fiction Recipe. Spoon yourself out a healthy portion, settle in with this captivating young adult romance adventure, and enjoy!
Stubborn's Chicken Pot Pie Hot Dish
3 tablespoons unsalted butter 3 carrots, chopped into 1/2-inch pieces 1 large onion, finely chopped Kosher salt 6 tablespoons all-purpose flour 3 cups whole milk 3 cups broth 1 1/2 pounds boneless, skinless chicken thighs, chopped into 1/2-by-3/4-inch pieces 3/4 cup frozen peas 1/2 teaspoon dried thyme Freshly ground black pepper 1 1/2 pounds frozen tater tots
Preheat the oven to 400 degrees F.
In a large skillet over medium-high heat, melt butter. Add carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes.
Stir in the flour until combined and then cook for 1 minute.
Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk.
Stir in chicken broth and then add chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10–15 minutes.
Transfer mixture to an 8-by-11-inch baking dish and then cover with tater tots. Bake until the tots are golden brown; begin checking for doneness at 30 minutes.