Preheat the oven to 400 degrees F.
Shred the rotisserie chicken into small/medium pieces. I did this with my fingers but it you want to be neater, you can do it with two forks. You should have about 3 cups of shredded chicken when you are done. Place the chicken in a large mixing bowl and set aside.
Chop the onion and place in a small bowl. Set aside.
Peel and slice the carrots. Try to slice them on the thin size as that is the best way to ensure they will be cooked through. Set aside.
Finely chop the herbs and set aside.
Place one tbsp of olive oil in the cast iron or large skillet.
Add the onions to the skillet and cook on medium high heat until nearly translucent.
Add the carrots to the onions and cook over medium high heat until they are soft and the onions soft and translucent, 4-5 minutes. Lower to medium heat if the onions are browning too quickly.
Place the herbs in the pan with the onion and carrots and cook for about one minute until fragrant.
Lightly salt and pepper the vegetables.
Add the chicken broth to the vegetables.
Pour the heavy cream into the pan in a steady stream while whisking continually.
Whisk in the flour and stir continually. You want to be sure to break up any clumps of flour.
Cook until the liquid thickens, about 3 minutes.
Add the shredded chicken, stirring to coat with the sauce.
Add the frozen peas and stir to combine.
Lightly salt and pepper.
Pour the mixture into the baking dish. If you are using the cast iron or oven safe skillet, you can leave the chicken pot pie filling in the pan.
Top the surface of the chicken mixture with the frozen tater tots. If you are using a round pan, you can lay them in a circular pattern, otherwise you can form rows.
Place the pan on a rimmed baking sheet. This will help catch any filling that bubbles over.
Bake this Ultimate Creamy Chicken Pot Pie with Tater Tots for 30 minutes until the tater tots are cooked through and the filling is bubbly.
