Smoked Chicken Pot Pie Burger
The ultimate comfort food gets the burger treatment: ground chicken sliders topped with pot pie filling featuring carrots, squash, parsnips and peas.
Main Course
Ingredients per serving
Prepare the Pot Pie Filling
-
Olive oil, as needed
-
Frozen peas 75.0 g
-
Parsnip, medium, fine dice 2.0 each
-
Medium carrots, small dice 2.0 each
-
Shallots, diced small 2.0 each
-
Acorn squash, small dice 1.0 each
-
Smoked chicken, pulled 375.0 g
-
Smoked paprika 7.0 g
-
Salt and Pepper, to taste
Prepare the Seasoned Chicken Patty
-
Ground chicken 1.0 kg
-
Thyme, fresh, chopped 5.0 g
-
Oregano, fresh, chopped 5.0 g
-
Fresh rosemary, chopped 2.0 g
-
Parsley, dried 2.0 g
-
Garlic powder 10.0 g
-
Maille Dijon Originale Mustard 4 x 4.1 kg 30.0 ml
Prepare the Burger
-
Pot pie filling, prepared 625.0 ml
-
Biscuits, baked, split 10.0 each
-
Seasoned Chicken Patties, prepared 10.0 each
Preparation
-
Prepare the Pot Pie Filling
- Sauté parsnips, peas, carrots, shallots, and acorn squash until softened.
- Fold in Hellmann’s® Real Mayonnaise, smoked chicken and seasonings.
-
Prepare the Seasoned Chicken Patty
- Combine all ingredients and mix well to incorporate. Form into 10 patties. Reserve chilled.
-
Prepare the Burger
- Cook the Seasoned Chicken Patties to a minimum internal temperature of 165°F and place on the heel of a warm biscuit.
- Top with ¼ oz. Pot Pie Filling, and biscuit crown. Serve.
