Chicken potpie burgers recipe from 'trisha's kitchen' | members only access
Chicken potpie burgers recipe from 'trisha's kitchen' | members only access"
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Makes 4 burgers 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! INGREDIENTS * 4 tablespoons (1/2
stick) butter * 2 small celery stalks, 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 * 1/3 cup frozen peas * Freshly ground black pepper * 1/4 cup panko bread crumbs *
1 pound ground chicken * Nonstick cooking spray * 4 hamburger buns, lightly toasted DIRECTIONS 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.
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. 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. Form the chicken mixture into four 3/4-inch-thick patties. Spray the skillet and one side of the patties with nonstick spray. 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. 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._ COOK WITH TRISHA Courtesy Mariner Books, an imprint of HarperCollins Two more recipes to try from
_Trisha’s Kitchen:_ GARTH’S PEACH KOLACHES Have an abundance of peaches? Try this Czech-inspired pastry that Garth Brooks grew up eating in Oklahoma and still loves today. HARD CIDER CHEESE
SOUP WITH SAUTÉED APPLES AND PRETZEL CROUTONS With three kinds of cheeses, caramelized apples and crunchy pretzel bites, there’s so much to love about this hearty soup. READ OUR INTERVIEW
WITH TRISHA YEARWOOD.
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