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1
To prepare the crust, place the potatoes in the slow cooker and cover with cold water.
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2
Cover and cook on low for about 4 hours, until the potatoes are tender when pierced with a fork.
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3
Drain off the water and increase the heat to high.
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4
Cook for about 30 minutes, until dry.
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5
Add the sour cream, garlic, and salt and pepper to taste.
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6
Using a potato masher, mash the potatoes to your desired consistency.
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7
Add the chives at the last minute and mix in thoroughly.
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8
If using the conventional stovetop method, cut the potatoes in chunks and boil until very soft, about 30 minutes.
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9
Remove the pot from the heat and drain off the water.
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10
Add the sour cream, garlic, and salt and pepper to taste.
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11
Using a potato masher, mash the potatoes to your desired consistency.
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12
Add the chives at the last minute and mix in thoroughly.
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13
To prepare the filling, place a large saucepan over high heat and add 3 tablespoons of the butter.
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14
Add the flour and cook, stirring constantly, for about 5 minutes, until lightly browned.
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15
Add the stock and continue cooking and stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
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16
Add the nutmeg and salt and pepper to taste.
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17
Place a saute pan over medium-high heat and add the remaining tablespoon of butter.
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18
Add the leek, carrots, and celery and saute for about 10 minutes, just until soft.
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19
Transfer to the slow cooker and add the chicken and sauce.
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20
Gently fold in the peas and fresh tarragon.
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21
Cover and cook on low for about 4 hours, until the vegetables are tender and the chicken is cooked through.
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22
Spoon the potato crust over the top of the filling and cook for about 1 hour, until the potatoes brown at the edges.
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23
Garnish with the parsley and serve piping hot.
