Preheat the oven to 425F. Remove tater tots from the freezer and leave on the counter while you make the filling.

Over medium heat add 2 tablespoons of olive oil to a deep cast iron or oven-safe pan. Once hot add the onion and cook until translucent, about 5 min. then add garlic and cook one more minute.

Then add the shredded rotisserie chicken and all the remaining vegetables. Season with salt and pepper. Stir until warmed through.

Add the stock to the same pot along with the bay leaf and stir to combine, season with a little more salt and pepper. Add in the bouillon and fresh thyme, stir and simmer for about 5 min, then bring to a soft boil.

While you are waiting for the filling to boil, in a small bowl or cup, whisk the milk and corn starch together. With the stock boiling pour in the milk mixture. Whisk or stir to combine and allow to boil for a minute then reduce heat back to a simmer. Season with a little more salt a pepper. Note: After simmering for a while the mixture should start to thicken. You do not want the mixture to be too thick, when this dish is baked it will thicken up even more. If it gets to thick add a little more stock.

Taste and adjust seasonings to your liking. Remove bay leaf and smooth out the chicken mixture. In a pretty pattern line the frozen tater tots all around the top of the pan.

Bake 15-20  minutes at 425F or until tots are golden brown.

Serve immediately, while hot!