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Smoked Chicken Pot Pie Burger

Smoked Chicken Pot Pie Burger – - Recipe

The ultimate comfort food gets the burger treatment: ground chicken sliders topped with pot pie filling featuring carrots, squash, parsnips and peas.

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Prepare the Pot Pie Filling

Hellmann's® Real Mayonnaise 16L 1 count 1.0 L
Hellmann's® Real Mayonnaise 16L 1 count
Hellmann's® Real Mayonnaise 16L 1 count

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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

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.

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