Yankee Chicken Potpie

Name: Yankee Chicken Potpie
Ingredients: 4 large russet potatoes (optionally peeled); 1 cup sour cream or half-and-half; 4 cloves garlic, pressed; Salt and freshly ground black pepper; 1/4 cup finely chopped fresh chives; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups chicken stock (page 91) or milk; Pinch of freshly ground nutmeg; Salt and freshly ground black pepper; 1 leek, white and light green parts only, thoroughly washed, thinly sliced; 3 carrots, peeled and diced or cut into rounds; 2 celery stalks, sliced; 2 cups chicken or turkey breasts, cubed (about 2 cups); 1 cup frozen or fresh peas; 1 tablespoon coarsely chopped fresh tarragon; 1 tablespoon coarsely chopped fresh parsley

17 ingredients

23 steps

Ingredients

4 large russet potatoes (optionally peeled)
1 cup sour cream or half-and-half
4 cloves garlic, pressed
Salt and freshly ground black pepper
1/4 cup finely chopped fresh chives
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock (page 91) or milk
Pinch of freshly ground nutmeg
Salt and freshly ground black pepper
1 leek, white and light green parts only, thoroughly washed, thinly sliced
3 carrots, peeled and diced or cut into rounds
2 celery stalks, sliced
2 cups chicken or turkey breasts, cubed (about 2 cups)
1 cup frozen or fresh peas
1 tablespoon coarsely chopped fresh tarragon
1 tablespoon coarsely chopped fresh parsley

Directions

1

To prepare the crust, place the potatoes in 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 the water and increase the heat to high.
4

Cook for about 30 minutes, until dry.
5

Add the sour cream, garlic, and salt and pepper to taste.
6

Using a potato masher, mash the potatoes to your desired consistency.
7

Add the chives at the last minute and mix in thoroughly.
8

If using the conventional stovetop method, cut the potatoes in chunks and boil until very soft, about 30 minutes.
9

Remove the pot from the heat and drain off the water.
10

Add the sour cream, garlic, and salt and pepper to taste.
11

Using a potato masher, mash the potatoes to your desired consistency.
12

Add the chives at the last minute and mix in thoroughly.
13

To prepare the filling, place a large saucepan over high heat and add 3 tablespoons of the butter.
14

Add the flour and cook, stirring constantly, for about 5 minutes, until lightly browned.
15

Add the stock and continue cooking and stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
16

Add the nutmeg and salt and pepper to taste.
17

Place a saute pan over medium-high heat and add the remaining tablespoon of butter.
18

Add the leek, carrots, and celery and saute for about 10 minutes, just until soft.
19

Transfer to the slow cooker and add the chicken and sauce.
20

Gently fold in the peas and fresh tarragon.
21

Cover and cook on low for about 4 hours, until the vegetables are tender and the chicken is cooked through.
22

Spoon the potato crust over the top of the filling and cook for about 1 hour, until the potatoes brown at the edges.
23

Garnish with the parsley and serve piping hot.