This recipe departs from the traditional pastry crust potpie, using instead a layer of herb and garlic mashed potatoes. The topping is so delicious it can just as easily be served alone as a side dish. If you want to be true to your slow cooker and use it for both steps, the potatoes need to be made first and set aside, or, if you’re lucky enough to have two slow cookers, at the same time as the filling. They can, however, be made just as easily on a stovetop.

　　

Ingredients

serves 4

　　

Mashed Potato Crust

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

　　

Filling

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

　　

Step 1

To prepare the crust, place the potatoes in 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 the water and increase the heat to high. Cook for about 30 minutes, until dry. Add the sour cream, garlic, and salt and pepper to taste. Using a potato masher, mash the potatoes to your desired consistency. Add the chives at the last minute and mix in thoroughly.

　　

Step 2

If using the conventional stovetop method, cut the potatoes in chunks and boil until very soft, about 30 minutes. Remove the pot from the heat and drain off the water. Add the sour cream, garlic, and salt and pepper to taste. Using a potato masher, mash the potatoes to your desired consistency. Add the chives at the last minute and mix in thoroughly.

　　

Step 3

To prepare the filling, place a large saucepan over high heat and add 3 tablespoons of the butter. Add the flour and cook, stirring constantly, for about 5 minutes, until lightly browned. Add the stock and continue cooking and stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon. Add the nutmeg and salt and pepper to taste.

　　

Step 4

Place a sauté pan over medium-high heat and add the remaining tablespoon of butter. Add the leek, carrots, and celery and sauté 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.

　　

Step 5

Spoon the potato crust over the top of the filling and cook for about 1 hour, until the potatoes brown at the edges. Garnish with the parsley and serve piping hot.

　　Cooks' Note

　　Suggested Beverage: A crisp, un-oaked Chardonnay, Sauvignon Blanc, or Chenin Blanc, but a Pinot would work too.

　　The Gourmet Slow Cooker: Volume II