Recently I received a request to join something called the Foodie100, I was pretty excited and I figured why not?! I had to submit 3 original recipes to be accepted and I’m a little sad that I can’t place the actual recipe for these Chicken Pot Pie Sliders on my blog. But at least I can send you over to Foodie.com (main stage on the Entertaining page!) to see it! Aren’t they pretty?? 🙂
They did such a great job cropping, the colors in these photos really pop. This recipe was done on a whim. I wanted to make buttermilk biscuits for Daring Bakers challenge but I was moving and ran out of time before the post was due. However I still wanted to try out the buttermilk biscuits (which I ended up making twice by the way) and what goes better with flaky buttermilk biscuits than chicken pot pie?? Well…I guess there’s actually a lot of things that go well with them, like butter and strawberry jam, fried chicken and gravy, the delicious southern breakfast of sausage and gravy. Mmm…I’m making myself drool over here.
Back to my Chicken Pot Pie Sliders! They’re are twist on the fantastic classic. The burgers are super juicy and full of all of the traditional veggies you find in a chicken pot pie and topped with a fried version as well! The fried matchstick veggies were my favorite part, in all honesty there was wayyyyy more crunchy veggie goodness but I ate about half of it before assembling the burgers. I seriously need some self control!
The creamy topping was that of the warm, hearty, creamy center of the pot pie. The part that brings it all together and gives you that comforting, homey feeling. The many various parts of this dish equal a really divine whole.
Since a lot was lost between emailing the recipe to the editors at Foodie.com and what was posted I thought it might be best to list the recipe here, as I had sent it. The ingredients and directions are broken down into each element of the dish, much easier to read this way than all mangled…
Chicken Pot Pie Sliders
by Lacy DeVeney
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 tablespoons butter, frozen & grated
1/2 cup buttermilk (plus extra for brushing)
1/2 medium onion, sliced thin
2 tablespoons butter
1 tablespoon maple syrup
1/4 teaspoon salt
1 lb chicken
1 tablespoon olive oil
1/2 medium onion, minced
3 cloves garlic, minced
1/2 carrot, small diced
1/2 celery stalk, small diced
1/4 cup button mushrooms, small diced
1/4 cup peas, roughly chopped
1/2 cup panko bread crumbs
1/2 cup mozzarella cheese
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground mustard
1 teaspoon parsley
1/4 teaspoon paprika
6 drops Tabasco sauce
Pot Pie Sauce
reserved butter + maple syrup from onion
2 tablespoons flour
1 cup milk
1/2 cup peas
1 1/2 teaspoon salt
fresh cracked pepper
1 potato, cut into matchsticks
1 carrot, cut into matchsticks
1/2 cup button mushrooms, cut into matchsticks
1 celery stalk, cut into matchsticks
4 tablespoons olive oil
For the biscuits: Preheat the oven to 475 degrees.
Sift the dry ingredients in a large bowl. Rub the frozen grated butter into the dry ingredients until you have pea-sized pieces of fat coated in flour. Add the buttermilk into the flour/butter mixture and mix until it forms a sticky dough.
Turn the dough out onto a lightly floured surface. Knead very gently, folding and turning the dough about 5-6 times until the dough has formed a smooth texture. Pat the dough out until its about 3/4″ thick. Using a scone cutter, stamp out (don’t twist) about 6 rounds. Reform the scraps and cut out at least 2 more rounds.
Place the biscuits just touching on a baking dish and glaze the tops with extra buttermilk. Bake in the preheated oven for 10 minutes or until the scones are well risen and are lightly colored on top. (Leave oven on to finish chicken burgers.)
Place on cooling racks to stop cooking.
For the onions: Melt the butter in a small pan oven medium-low heat. Add the onions, let cook about 3-5 minutes until onions are tender. Add the maple syrup, turn heat to low, and continue to cook 5 more minutes. Remove onions, reserving the butter/maple syrup mixture. Place the onions in a small bowl until needed.
For the toppings: Heat the oil over medium-high heat in a high-sided saute pan. Add the matchstick cut vegetables, one at a time. Frying, then removing to paper towels to remove excess oil. Sprinkle lightly with salt. Then repeat with the next vegetable.
For the pot pie filling: In a small pot, reheat the butter/maple syrup mixture over medium heat. Whisk in 2 tablespoons of flour. Then slowly whisk in the milk, turning down the heat slightly. Add the peas, season with salt & pepper. Let thicken, stirring frequently.
For the burgers: In a medium saute pan, heat the oil over medium-high heat. Add the onions and saute for 3 minutes, then add the garlic and saute for another minute. Add the carrots and celery, let cook for about 5 minutes. Then add the mushrooms and peas and cook until moisture from mushrooms has cooked out. Remove and place in a large bowl.
Add the ground chicken, egg, bread crumbs, cheese, all spices and tabasco sauce. Mix well to combine and form 8 patties. In the same saute pan previously used, add 4 patties at a time, cooking for approx. 4 minutes on each side. Place on a pan and let finish cooking in the oven for about another 5 minutes or until completely cooked in the middle. Repeat with other 4 patties.
To assemble, cut biscuits in half, place a chicken burger on top, add a tablespoon or two of the pot pie filling on top of the burger, then add the maple onions and the fried matchstick veggies, top with other half of biscuit.