Chicken Pot Pie Totchos

• 1 pkg. (32 oz.) ORE-IDA TATER TOTS
• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1 Tbsp. butter
• 1/2 cup chopped red onions
• 1 tsp. dried thyme leaves
• 2 cups chopped cooked chicken
• 1/4 cup flour
• 3 cups fat-free reduced-sodium chicken broth
• 1 pkg. (16 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower)
• 1/2 cup whipping cream

1. Heat oven to 425 degrees F.
2. Bake TATER TOTS as directed on package, placing pan on bottom oven rack.
3. Meanwhile, unroll pie crust onto lightly floured surface.
4. Cut into shapes with star-shaped cookie cutter, rerolling scraps as necessary; place in single layer on baking sheet.
5. Place on top oven rack; bake 8 to 9 min.
6. or until edges are lightly browned.
7. Remove to wire racks; cool completely.
8. Melt butter in large skillet on medium heat.
9. Add onions and thyme; cook 4 min., stirring frequently.
10. Add chicken; cook and stir 1 min.
11. Stir in flour until blended.
12. Gradually stir in chicken broth.
13. Bring to boil, stirring constantly; simmer on medium-low heat 2 to 3 min.
14. or until slightly thickened, stirring constantly.
15. Add vegetables and cream; stir.
16. Cook 3 to 5 min.
17. or until heated through, stirring constantly.
18. Spoon TATER TOTS into serving dish; top with chicken mixture and pastry cutouts.

tots, ready, butter, red onions, thyme, chicken, flour, chicken broth, broccoli, whipping cream

Taken from www.kraftrecipes.com/recipes/chicken-pot-pie-totchos-186976.aspx (may not work)