Chicken Pot Pie Burgers Food

CHICKEN POT PIE BURGER

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!

CHICKEN PIE

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

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.