Chicken potpie burgers recipe from 'trisha's kitchen' | members only access

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 

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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

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