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Prepare the Pot Pie Filling

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
  1. 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.
  2. Prepare the Seasoned Chicken Patty

    • Combine all ingredients and mix well to incorporate. Form into 10 patties. Reserve chilled.

     

  3. 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.
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