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.
Provided by ratherbeswimmin
Categories Savory Pies
Time 9h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- The crust: add potatoes to the slow cooker and cover with cold water.
- Cover and cook on LOW for about 4 hours, until the potatoes are tender when pierced with a fork.
- Drain off water and increase heat to high; cook for about 30 minutes, until dry.
- 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).
- The filling: place a large saucepan over high heat and add 3 tablespoons butter.
- Add in the flour and cook, while stirring constantly, for about 5 minutes, until lightly browned.
- Add in the stock; continue cooking/stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
- Add in nutmeg and salt/pepper.
- Place a saute pan over med-high heat; add in remaining 1 tablespoon butter.
- Add in leeks, carrots, and celery; saute for about 10 minutes, just until soft.
- Transfer to the slow cooker and add the chicken and sauce; gently fold in the peas and fresh tarragon.
- Cover and cook on LOW for about 4 hours, until the vegetables are tender and the chicken is cooked through.
- Spoon the potato crust over the top of the filling; cook for about 1 hour, until the potatoes brown at the edges.
- Garnish with parsley and serve piping hot.
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#course #savory-pies #main-dish
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Linda Wallis
[email protected]Meh.
Cheryl Hingle
[email protected]This was the best chicken pot pie I've ever had! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Rishawn Doyle
[email protected]I thought this recipe was just okay. The crust was a little bland and the filling was a bit too salty.
ASI Noor
[email protected]This recipe was easy to follow and the pie turned out great! I would definitely recommend it.
Bijoy Ghso
[email protected]I'm not sure what I did wrong, but my crust was soggy. Other than that, the pie was delicious.
Trinity Barwick
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit. The crust is flaky and the filling is creamy and flavorful.
Md parvez hossain
[email protected]Yum!
Asad_Khan110
[email protected]I made this for my family and they loved it! The chicken was tender and juicy, and the vegetables were cooked perfectly. The crust was also very good.
Pierre Fednel
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The crust was crispy and the filling was creamy and flavorful. I served it with a side of mashed potatoes and green beans.
Jjumba Richard Muwanguzi
[email protected]I'm not a huge fan of chicken pot pie, but this recipe changed my mind. The crust was so light and fluffy, and the filling was packed with flavor. I especially loved the addition of peas and carrots.
Sahawat Shah
[email protected]This chicken pot pie was a real winner! The crust was flaky and golden brown, and the filling was creamy and flavorful. I especially loved the addition of vegetables, which gave the pie a nice crunch. I'll definitely be making this again.