Trisha Yearwood's Chicken Potpie Burgers Recipe - Exclusive
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Country music star Trisha Yearwood just released her latest cookbook, "Trisha's Kitchen." It's the fourth cookbook Yearwood has put together, after three other best-selling books, as she's on a mission to share delicious, comforting recipes with home cooks.
We had the opportunity to sit down with Yearwood to discuss all things cooking in an exclusive interview. We learned all about how she learned to cook and how the latest cookbook came together. Another hot topic? Chicken potpie burgers.
When asked about some of the recipes in her new cookbook that she was most excited to share, Yearwood lit up when mentioning this dish. "There's a chicken potpie burger that I can't stop talking about," she said. And we can see why. With all the flavors of a homecooked chicken potpie, smothered in a creamy English pea gravy, this comfort food recipe has us drooling while we think of dinner.
Excerpted from TRISHA'S KITCHEN: Easy Comfort Food for Friends and Family © 2021 by Trisha Yearwood with Beth Yearwood Bernard. Photography © 2021 by Ben Fink. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
"This burger just might become one of your family favorites. It combines all the savory vegetable flavors of my mama's classic chicken potpie and puts it on a bun. The sweet English pea gravy takes this dish home. It's truly incredible to bite into this burger and taste all the flavors of a perfect potpie. It's a comfort burger!"
- 4 tablespoons (½ stick) butter
- 2 small celery stalks, finely chopped
- 1 small carrot, grated
- 1 medium shallot, finely chopped
- ¼ teaspoon powdered chicken bouillon
- ¼ teaspoon celery seeds
- Kosher salt
- 2 tablespoons all-purpose flour
- ¼ teaspoon garlic powder
- 1 cup plus 2 tablespoons milk
- ⅓ cup frozen peas
- Freshly ground black pepper
- ¼ cup panko bread crumbs
- 1 pound ground chicken
- Nonstick cooking spray
- 4 hamburger buns, lightly toasted
- In a cast-iron skillet, melt 2 tablespoons of the butter over medium heat. Add the celery, carrot, shallot, bouillon, celery seeds, and ¼ teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature.
- Meanwhile, in a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Add the flour and garlic powder and cook, whisking, for about 1 minute. Gradually add 1 cup of the milk and bring the mixture to a simmer, whisking continuously. Continue to simmer, whisking, until thickened, about 2 minutes. Add the peas, ½ teaspoon salt, and a generous amount of pepper. Remove from the heat and cover to keep warm.
- Mix the panko into the cooked vegetables, then stir in the remaining 2 tablespoons milk and let stand for 5 minutes. Add the ground chicken, 1 teaspoon salt, and a dash of pepper.
- Form the chicken mixture into four ¾-inch-thick patties. Spray the skillet and one side of the patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet, sprayed-side down, and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until they are cooked all the way through and the centers are firm, about 2 minutes more.
- Serve on the buns, topped with the pea gravy, with extra gravy on the side.
| Calories per Serving | 511 |
| Total Fat | 28.0 g |
| Saturated Fat | 11.8 g |
| Trans Fat | 0.5 g |
| Cholesterol | 134.9 mg |
| Total Carbohydrates | 37.1 g |
| Dietary Fiber | 2.8 g |
| Total Sugars | 8.7 g |
| Sodium | 693.5 mg |
| Protein | 28.3 g |
