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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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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Organize pot lids vertically — saves cabinet space
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Ceramic pie dish — even browning, beautiful presentation