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1
Preheat the oven to 375 degrees.
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2
If you use a rotisserie chicken, cut chicken from the carcass and chop to bite sized pieces.
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3
If there is cooking juice at the bottom of the chicken container, set this aside for later.
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4
Place tater tots on bottom of a deep dish pie pan, enough to roughly cover the bottom.
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5
Bake the tater tots until crispy and well done.
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6
While tater tots are cooking, start a small pot of water to boil (for blanching carrots), and chop carrots, celery, onion and garlic.
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7
When water starts to boil, drop in carrots to blanch or half cook, then drain and set aside.
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8
Zap frozen peas in microwave to thaw, set aside.
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9
Take the pan with tater tots out of the oven when well done, and mash them down until they completely cover the bottom of the pie pan; set aside.
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10
Combine broth, milk and rotisserie chicken juices in a pouring container and zap in the microwave to take off the chill.
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11
Set butter inside a medium sized saucepan to melt.
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12
Add garlic and onions and saute until soft.
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13
Add flour to this mixture and cook for about 3 minutes on medium high heat.
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14
Gradually add milk/broth mixture, making a thickened sauce.
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15
Season sauce with salt and pepper.
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16
Combine chicken, carrots, peas and celery in a bowl and then fill pie pan with this mixture.
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17
Carefully pour over this with milk/broth sauce.
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18
Remove pre-made pie crust from wrapper and lay over pie pan.
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19
Pinch to close, and pierce the top three times on top to release steam while baking.
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20
Bake in oven until top crust is golden.
