Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 In a large saute pan or deep skillet over medium heat, melt the butter

Step 3

3 Once its foam subsides, stir in the onion, carrots and a pinch of the salt

Step 4

4 Cook for about 10 minutes, stirring a few times, until the onions and carrots have softened

Step 5

5 Sprinkle in the flour and stir to incorporate, then gradually pour in the milk while stirring, until the sauce slightly thickens, about 3 minutes

Step 6

6 Add the chicken bouillon base, peas, chicken pieces, thyme and a few grinds of pepper, stirring to blend well

Step 7

7 Once the mixture begins to bubble at the edges, cook, stirring occasionally, for 10 to 15 minutes until the sauce thickens

Step 8

8 Taste and add salt and/or pepper, as needed

Step 9

9 Lightly grease an 8-by-11-inch baking dish or a casserole with a 3-quart capacity

Step 10

10 Transfer the mixture to the dish and use the Tater Tots to cover the surface of the hotdish, arranging them snugly and neatly

Step 11

11 Bake, uncovered, for about 30 minutes, or until golden brown

Step 12

12 Let cool for about 3 minutes before serving