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    You are in: Home / Recipes / Yankee Chicken Pot Pie Recipe
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    Yankee Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs

    1 hr

    8 hrs

    ratherbeswimmin''s Note:

    A nontraditional slow cooker recipe. Instead of pastry crust, uses a mashed potato crust. Works better if you have two slow cookers and can make the crust and the filling simultaneously.

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    Ingredients:

    Servings:

    Units: US | Metric

    Mashed Potato Crust

    Filling

    Directions:

    1. 1
      The crust: add potatoes to the slow cooker and cover with cold water.
    2. 2
      Cover and cook on LOW for about 4 hours, until the potatoes are tender when pierced with a fork.
    3. 3
      Drain off water and increase heat to high; cook for about 30 minutes, until dry.
    4. 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. 5
      The filling: place a large saucepan over high heat and add 3 tablespoons butter.
    6. 6
      Add in the flour and cook, while stirring constantly, for about 5 minutes, until lightly browned.
    7. 7
      Add in the stock; continue cooking/stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
    8. 8
      Add in nutmeg and salt/pepper.
    9. 9
      Place a saute pan over med-high heat; add in remaining 1 tablespoon butter.
    10. 10
      Add in leeks, carrots, and celery; saute for about 10 minutes, just until soft.
    11. 11
      Transfer to the slow cooker and add the chicken and sauce; gently fold in the peas and fresh tarragon.
    12. 12
      Cover and cook on LOW for about 4 hours, until the vegetables are tender and the chicken is cooked through.
    13. 13
      Spoon the potato crust over the top of the filling; cook for about 1 hour, until the potatoes brown at the edges.
    14. 14
      Garnish with parsley and serve piping hot.

    Ratings & Reviews:

    • on January 07, 2009

      55

      Talk about comfort, this is it! I used sour cream, as I think it has more flavor than half and half. I loved the potato crust, and it reminded me a lot of Sheppard's pie. The chicken mixture was very good and we really loved the mix of flavors! We will have this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Yankee Chicken Pot Pie

    Serving Size: 1 (698 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 652.8
     
    Calories from Fat 233
    35%
    Total Fat 25.9 g
    39%
    Saturated Fat 15.3 g
    76%
    Cholesterol 59.4 mg
    19%
    Sodium 320.1 mg
    13%
    Total Carbohydrate 91.9 g
    30%
    Dietary Fiber 12.1 g
    48%
    Sugars 10.2 g
    41%
    Protein 16.5 g
    33%

    The following items or measurements are not included:

    chicken

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