Yankee Chicken Pot Pie

Name: Yankee Chicken Pot Pie
Ingredients: Mashed Potato Crust; 4 large russet potatoes, peeled (or not peeled); 1 cup sour cream or 1 cup half-and-half; 4 garlic cloves, pressed; salt; fresh ground black pepper; 1/4 cup finely chopped fresh chives; Filling; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups chicken stock or 2 cups milk; 1 pinch freshly grated nutmeg; salt; fresh ground black pepper; 1 leek, white and green parts, thinly sliced; 3 carrots, diced (or cut into rounds); 2 celery ribs, sliced; 2 cups chicken or 2 cups turkey, cubed; 1 cup frozen peas (or fresh); 1 tablespoon coarsely chopped fresh tarragon; 1 tablespoon coarsely chopped fresh parsley

21 ingredients

14 steps

Ingredients

Mashed Potato Crust
4 large russet potatoes, peeled (or not peeled)
1 cup sour cream or 1 cup half-and-half
4 garlic cloves, pressed
salt
fresh ground black pepper
1/4 cup finely chopped fresh chives
Filling
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock or 2 cups milk
1 pinch freshly grated nutmeg
salt
fresh ground black pepper
1 leek, white and green parts, thinly sliced
3 carrots, diced (or cut into rounds)
2 celery ribs, sliced
2 cups chicken or 2 cups turkey, cubed
1 cup frozen peas (or fresh)
1 tablespoon coarsely chopped fresh tarragon
1 tablespoon coarsely chopped fresh parsley

Directions

1

The crust: add potatoes to the slow cooker and cover with cold water.
2

Cover and cook on LOW for about 4 hours, until the potatoes are tender when pierced with a fork.
3

Drain off water and increase heat to high; cook for about 30 minutes, until dry.
4

Add the sour cream, garlic, salt, and pepper; using a potato masher, mash the potatoes to your desired consistency; transfer potatoes out of slow cooker and refrigerate (clean slow cooker for use with the filling).
5

The filling: place a large saucepan over high heat and add 3 tablespoons butter.
6

Add in the flour and cook, while stirring constantly, for about 5 minutes, until lightly browned.
7

Add in the stock; continue cooking/stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
8

Add in nutmeg and salt/pepper.
9

Place a saute pan over med-high heat; add in remaining 1 tablespoon butter.
10

Add in leeks, carrots, and celery; saute for about 10 minutes, just until soft.
11

Transfer to the slow cooker and add the chicken and sauce; gently fold in the peas and fresh tarragon.
12

Cover and cook on LOW for about 4 hours, until the vegetables are tender and the chicken is cooked through.
13

Spoon the potato crust over the top of the filling; cook for about 1 hour, until the potatoes brown at the edges.
14

Garnish with parsley and serve piping hot.