Or, Chicken “Tot” Pie!

Directions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. In an oven-safe pot, add one tablespoon oil and place over medium-high heat. Add carrots, celery and onion. Mix for about five minutes until onions become translucent.

3. Add zucchini and last tablespoon of oil. Stir. Add potato starch and mix well. Raise fire to high, and pour in wine. Mix to incorporate potato starch into the wine and then allow wine to cook for five minutes, stirring frequently.

4. Add chicken stock and shredded chicken. Bring mixture to a complete boil. (At this point the sauce should have thickened. If it is still too thin, mix another quarter cup of potato starch with a little bit of chicken stock and then pour it into the pot).

5. Turn fire off and arrange tater tots over the top of the chicken mixture to completely cover. This will create the chicken pot pie “crust.”

6. Sprinkle paprika over the top and place in the oven for 40–45 minutes until the tater tops are golden brown and crispy. Serve hot and enjoy!

Recipe tags

Courgettes Gluten free Kosher for passover Mashed potatoes Non-gebrochts Non-gebrokts Peas love and carrots Peasloveandcarrots Peaslovencarrots Pesach Zucchini Zucchinis

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Ruthie

7 months ago

really delicious but got nauseous after seeing her drink straight out of the bottle

IZT

3 years ago

Hi Danielle
I love this recipe. We can’t get tater tots in the UK. Pls can you suggest a substitute.
Am enjoying your book. Chazak ubaruch
IZT

Esther Leah

Reply to IZT

3 years ago

My daughter lives in Manchester, and I know that she has served tater tots. Her boys have outgrown them, but they loved them. Kosher.com has a short video in Shortcuts by Family Table showing how to make your own tater tots.