Chicken Pot Pie Totchos

We reimagined classic chicken pot pie as these comforting Totchos, featuring creamy chicken and veggies, ORE-IDA TATER TOTS and crispy pie crust cut-outs.

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1. Bake TATER TOTS as directed on package, placing pan on bottom oven rack.

2. Meanwhile, unroll pie crust onto lightly floured surface. Cut into shapes with star-shaped cookie cutter, rerolling scraps as necessary; place in single layer on baking sheet. Place on top oven rack; bake 8 to 9 min. or until edges are lightly browned. Remove to wire racks; cool completely.

3. Melt butter in large skillet on medium heat. Add onions and thyme; cook 4 min., stirring frequently. Add chicken; cook and stir 1 min. Stir in flour until blended. Gradually stir in chicken broth. Bring to boil, stirring constantly; simmer on medium-low heat 2 to 3 min. or until slightly thickened, stirring constantly. Add vegetables and cream; stir. Cook 3 to 5 min. or until heated through, stirring constantly.

4. Spoon TATER TOTS into serving dish; top with chicken mixture and pastry cutouts.

Chicken Pot Pie Totchos

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