“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.”

Ingredients Nutrition


  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.

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