Gluten-Free Chicken Pot Pie Burgers
Servings: 4 burgers
Calories: 466kcal
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
- 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.
Nutrition
Calories: 466kcal | Carbohydrates: 37g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 390mg | Potassium: 679mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3005IU | Vitamin C: 5.7mg | Calcium: 72mg | Iron: 2.1mg