Gluten-Free Chicken Pot Pie Burgers

Gluten-Free Chicken Pot Pie Burgers

I will turn most anything into a burger if I can figure out how. Chicken fajitas? Check! Reuben sandwich? Check! Chicken Parmesan? Been there! Bagel and lox burger? Done that! In fact, I’ve even made a cookie into a burger for Halloween one year. I don’t mean to toot my own horn or anything, but no one else seems to be doing that, so it might as well be me … I’m a burger-making genius!! There, I said it.

My newest burger creation? Gluten-free chicken pot pie burgers. These deliciously ingenious burgers taste like a chicken pot pie but are ready to eat in a fraction of the time. I adore these as a fun weeknight dinner and I think you will, too!

Recipe notes: The new Kinnikinnick hamburger buns are my new fave. They are soft and fluffy and don’t crumble like other gluten-free buns tend to do. If you haven’t tried them yet, I highly suggest you do. I also used their breadcrumbs in this recipe and used my own gluten-free all-purpose flour.

Gluten-Free Chicken Pot Pie Burgers Recipe

5 from 1 vote
Gluten-Free Chicken Pot Pie Burgers
Gluten-Free Chicken Pot Pie Burgers
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: American
Servings: 4 burgers
Calories: 466 kcal
Author: Carol Kicinski
Ingredients
  • 1 pound ground chicken
  • 1 large carrot, grated
  • 1 teaspoon garlic powder
  • 1 teaspoon ground celery seed
  • 1 teaspoon poultry seasoning
  • Kosher or fine sea salt
  • Black pepper
  • ¼ cup Kinnikinnick gluten free panko style breadcrumbs
  • 4 tablespoons butter , divided
  • 2 tablespoons gluten free all-purpose flour
  • 1 cup plus 2 tablespoons milk , divided
  • 1/3 cup frozen peas
  • 4 Kinnikinnick hamburger buns , split in half
Instructions
  1. Combine the chicken, shredded carrot, garlic powder, celery seed, poultry seasoning, 1 teaspoon of salt, ½ teaspoon pepper, and breadcrumbs in a mixing bowl. Divide the mixture into four equal portions and form into balls.

  2. In a large skillet, heat 2 tablespoons butter over medium heat. Add the chicken balls and, using a spatula, smash the balls into burger patties. Cook for about 3 minutes per side or until done. Remove from the skillet and keep warm. Add the remaining 2 tablespoons butter, let it melt, then whisk in the flour. Cook, whisking, for 1 minute. Add 1 cup milk and whisk. Cook until thickened, about 2 minutes. Add the peas, ¾ teaspoon salt, and ½ teaspoon pepper. Stir.
  3. Place a burger on each of the bottom buns, top with the sauce, and then the top bun.
Nutrition Facts
Gluten-Free Chicken Pot Pie Burgers
Amount Per Serving
Calories 466 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 127mg 42%
Sodium 390mg 16%
Potassium 679mg 19%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Sugars 2g
Protein 23g 46%
Vitamin A 60.1%
Vitamin C 6.9%
Calcium 7.2%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Burgers Chicken Chicken Pot Pie Kinnikinnick
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