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!

PAN-FRIED CHICKEN BURGERS

Steps:

• Heat 2 tablespoons oil in a medium saute pan over medium heat. Add onion, bell pepper, jalapeno pepper, and garlic. Saute until onion is translucent and vegetables are soft, 5 to 7 minutes. Remove from heat and let cool, about 10 minutes.
• Add cooled vegetables to chicken and mix thoroughly. Add artichokes, olives, egg, bread crumbs, parsley, oregano, paprika, chili powder, red pepper flakes, cumin, celery salt, and sage. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
• Heat remaining olive oil in the same pan over medium-high heat. Cook patties until no longer pink in the centers, 2 to 3 minutes per side.

HAMBURGER POT PIE

Steps:

• First set out your 2 pie shells and let them come to room temperature.Then dice your potatoes, celery and onions and set aside.
• Brown meat with the onion and celery, just as you meat is half done add potatoes, continue cooking until meat is done. Drain off any fat add mixed vegetables and Lipton onion soup cook on low to med heat until it begins to boil. Mix well your 1/4 cup of water and cornstarch and add to skillet and stir until thickens and remove from heat . Add your salt and pepper to taste.
• Take your pie shell as directed on the box and roll out. I press pie crust into a 11 3/4 X 7 3/4 baking dish but a 9" pie dish will work great also.
• Pour your in your mixture into the pie crust line dish then top with the 2nd pie shell. If using the oblong dish pull the crust out to sides and corners. Make 3 slit's in the top crust and bake at 375°F until golden brown.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.