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.
- 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
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.
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.
Place a burger on each of the bottom buns, top with the sauce, and then the top bun.
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