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Chicken Potpie Burgers

SERVINGS
4
RATE THIS RECIPE
(28)
Courtesy Ben Fink
SERVINGS
4
RATE THIS RECIPE
(28)

Ingredients

  • 4 tablespoons (1/2 stick) butter
  • 2 small ribs celery, finely chopped
  • 1 small carrot, grated
  • 1 medium shallot, finely chopped
  • 1/4 teaspoon powdered chicken bouillon
  • 1/4 teaspoon celery seeds
  • kosher salt
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1 cup plus 2 tablespoons milk, divided
  • 1/3 cup frozen peas
  • freshly ground black pepper
  • 1/4 cup panko breadcrumbs
  • 1 pound ground chicken
  • nonstick cooking spray
  • 4 hamburger buns, lightly toasted
  • Chef notes

    This burger just might become one of your family favorites. It combines all the savory vegetable flavors of my mama's classic chicken potpie and puts it on a bun. The sweet English pea gravy takes this dish home. It's truly incredible to bite into this burger and taste all the flavors of a perfect potpie. It's a comfort burger!

    Preparation

    1.

    In a cast-iron skillet, melt 2 tablespoons of the butter over medium heat. Add the celery, carrot, shallot, bouillon, celery seeds and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature.

    2.

    Meanwhile, in a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Add the flour and garlic powder and cook, whisking, for about 1 minute. Gradually add 1 cup of the milk and bring the mixture to a simmer, whisking continuously. Continue to simmer, whisking, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt and a generous amount of pepper. Remove from the heat and cover to keep warm.

    3.

    Mix the panko into the cooked vegetables, then stir in the remaining 2 tablespoons milk and let stand for 5 minutes. Add the ground chicken, 1 teaspoon salt and a dash of pepper.

    4.

    Form the chicken mixture into four 3/4-inch-thick patties. Spray the skillet and one side of the patties with nonstick spray.

    5.

    Heat the skillet over medium-high heat, then place the patties in the skillet, sprayed-side down, and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until they are cooked all the way through and the centers are firm, about 2 minutes more.

    6.

    Serve on the buns, topped with the pea gravy with extra gravy on the side.

    Excerpted from TRISHA'S KITCHEN: Easy Comfort Food for Friends and Family © 2021 by Trisha Yearwood with Beth Yearwood Bernard. Photography © 2021 by Ben Fink. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.