Yankee Chicken Pot Pie

Submitted by ratherbeswimmin

"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."

 

• Ready In: 9hrs
• Ingredients: 19
• Serves: 4

ingredients

• Mashed Potato Crust

• 4 large russet potatoes, peeled (or not peeled)
• 236.59 ml sour cream or 236.59 ml half-and-half
• 4 garlic cloves, pressed
• salt
• fresh ground black pepper
• 59.14 ml finely chopped fresh chives

• Filling

• 59.16 ml unsalted butter
• 59.14 ml all-purpose flour
• 473.18 ml chicken stock or 473.18 ml milk
• 0.25 ml 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
• 473.18 ml chicken or 473.18 ml turkey, cubed
• 236.59 ml frozen peas (or fresh)
• 14.79 ml coarsely chopped fresh tarragon
• 14.79 ml 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.

Reviews

[LouLouIzSpoiled]

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!