Yankee Chicken Potpie

Name: Yankee Chicken Potpie
Yield: serves 4
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

December 9, 2011

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.

Cooks' Note

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

Recipe notes

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