Chicken Pot Pie Burgers


Chicken Pot Pie Burgers

Carol Kicinski
Prep Time 25 mins
Cook Time 20 mins
Course Mains
Servings 2


  • 0.5 pound ground chicken
  • 1 carrot grated
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground celery seed
  • 0.5 teaspoon poultry seasoning
  • Kosher or fine sea salt
  • Black pepper
  • 2 Tbsp panko style gluten free bread crumbs
  • 2 tablespoons butter divided
  • 1 tablespoons gluten free all-purpose flour
  • 0.5 cup plus 1 tablespoons milk divided
  • .25 cup frozen peas
  • For serving:
  • 2 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 1 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 1 tablespoons butter, let it melt, then whisk in the flour. Cook, whisking, for 1 minute. Add milk and whisk. Cook until thickened, about 2 minutes. Add the peas, heaping 1/4 teaspoon salt, and 1/4 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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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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