Chicken Tot Pies

Preheat the oven to 450 degrees F (230 degrees C).

Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add chicken; cook turning occasionally until browned on all sides 8 to 10 minutes. Transfer chicken to a large bowl.

Reduce heat to medium. Add 1 tablespoon oil celery carrot and onion to the skillet. Cook stirring occasionally until vegetables are tender about 10 minutes. Add garlic; cook until fragrant about 1 minute more.

Return chicken to skillet along with stock butter whipping cream thyme salt and pepper. Bring to a simmer over medium-high heat then stir in potato flakes. Cook and stir until thickened and bubbly. Stir in parsley.

Put tots in a large microwave-safe bowl. Microwave on high stirring once per minute until defrosted and broken up about 5 minutes. Stir in remaining 1/4 cup oil until incorporated.

Set six 14- to 16-oz individual baking dishes on a large baking sheet. Divide chicken mixture among dishes. Top each with tots mixture pressing down gently to flatten into a crust.

Bake in the preheated oven until filling is bubbly at the edges about 30 minutes.

Preheat broiler to high and broil until crusts are browned and extra crisp about 1 minute. Watch carefully to avoid burning. Let cool slightly before serving.