Preheat oven to 425 degrees. Season the cubed chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until the chicken is cooked through and has a little color, about 5-7 minutes. When done, remove to a plate and set aside.
Add the butter to the skillet and melt. Add the celery, carrots, and onion. Cook until the veggies are softened. Add the flour and stir constantly to cook the flour for 1 -2 minutes until the veggies are coated.
Slowly add the chicken broth, whisking while adding. Whisk until the broth is incorporated and smooth (no lumps). Add the parsley, Italian seasoning, ground turmeric, and a teaspoon each of salt and pepper.
Let it simmer until the broth thickens slightly, about 2-3 minutes. Add the chicken back to the skillet, along with the frozen peas and corn. Stir to combine. Pour the chicken filling into a casserole dish (I used an 8x10”).
Top the chicken filling with even rows of frozen tater tots. Bake in the oven for about 25 minutes or until the tater tots are crispy and golden brown.
Remove the casserole dish from the oven and top with the shredded cheddar cheese. Place back in the oven and bake until the cheese is gooey and melted, about 5 minutes.
Spoon the tot pie into bowls and top with fresh parsley. Enjoy!