CHICKEN POT PIE BURGER
I like to think of this as a healthy-comfort-nostalgia mix of a burger. Does it get any better? I think not.
Provided by Climbing Grier Mountain
Categories Sandwich Kid-Friendly Easy Shellfish-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Dice the Carrot (1), Celery (2 stalk) and Yellow Onion (1/2).
- In a bowl, combine Ground Chicken (1 pound), Ground Black Pepper (to taste), Salt (to taste) and Light Mayonnaise (1/4 cup). Form into 2 to 3 large patties.
- Preheat a skillet to medium-high heat and add Olive Oil (2 tablespoon). Place patties in the skillet and cook for about 5 minutes on the first side.
- Flip and continue to cook another two to three minutes. Remove patties from the skillet and set aside.
- In the same skillet, melt the Green Peas (1/2 cup). Add the carrot, celery, onion, Ground Black Pepper (to taste), Salt (to taste), and Unsalted Butter (3 tablespoon). Sauté until the veggies have softened; about 7 minutes.
- Next, sprinkle the All-Purpose Flour (3 teaspoon) and cook for a minute.
- Pour the Chicken Stock (1 1/4 cup) into the skillet and stir until thickened about four to five minutes. Once thick, remove skillet from heat.
- To make the burgers, preheat broiler. Place the bottom of the Brioche (3) on a baking sheet. Top bottom bun with chicken patty and spoon carrot-pea mixture on top. Sprinkle some Shredded Mozzarella Cheese (1 cup).
- Place the baking sheet under the broiler for a few minutes or until the cheese is nice and golden brown.
- Add the top brioche bun and serve immediately! Enjoy!
Nutrition Facts : Calories 553 calories, Fat 34.7 g, SaturatedFat 12.4 g, Protein 31.1 g, Carbohydrate 26.8 g, Sodium 561.6 mg, TransFat 0.1 g, Cholesterol 142.4 mg, Sugar 7.1 g, Fiber 6.4 g, UnsaturatedFat 12.0 g
CHICKEN PIE
Provided by Trisha Yearwood
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
DELICIOUS CHICKEN POT PIE
This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.
Provided by vincy bramblett
Categories Savory Pies
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
- Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8
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