One Pot Chicken Pot Pie

2 1⁄ 2 cups (20 ounces) low-sodium chicken broth 

1 Tablespoon Better than Bouillon Roast Chicken Base 

6 Tablespoons (3 ounces) unsalted butter 

1 1⁄ 2 cups chopped onion (1 large onion) 

1 cup diced carrots (2 to 3 medium carrots, peeled) 

1 cup diced celery (3 to 4 stalks) 

1 pound (16 ounces) skinless, boneless chicken breasts, cut into 1-inch pieces 

6 Tablespoons (1.875 ounces) all-purpose flour

1⁄ 4 teaspoon black pepper 

1 cup (5 ounces) frozen green peas 

2 Tablespoons (1 ounce) heavy cream 

16 to 24 ounces of frozen tater tots, depending on the size of your baking dish 

Whisk together the chicken broth and Better than Bouillon Roast Chicken Base. Set aside.

Melt butter over medium heat in a large ovenproof skillet. Add onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 15 minutes. Add the chicken. Cook, stirring occasionally, until the chicken is no longer pink, 5 to 7 minutes.  Add the flour and pepper; stir to combine.  Cook for 2 minutes. Add the chicken broth mixture. Cook, stirring constantly, until thickened and bubbly.

Reduce the heat to medium-low. Cover and cook for 25 to 30 minutes or until the carrots and celery are done. Remove the cover; add the frozen peas and the cream. Stir to combine. Remove from the heat. Chicken mixture can be prepared in advance up to this point.

Preheat oven to 425°F.  Starting at the outer edge, arrange the tater tots over the filling in a circular fashion. Bake uncovered in the preheated 425°F oven for 30 to 35 minutes, or until the filling is bubbly and the tater tots are golden brown.  Yield: 6 servings.