Back to today: I gotta tell ya – I’ve been involved with SRC for the past year. Yes, it is my one year anniversary of collectively making shit from other people’s blogs and it’s been awesome. Getting to know so many other bloggers and what they do has challenged my food boundaries and creativity in ways I hadn’t imagined. I guess that’s the point – they imagined it and I get to recreate it. There’s nothing like looking at the world through another person’s eyes to make you realize how very limited our own views are. Makes us better people, ya know?
Chicken Pot Pie Sliders
Yield 4 sliders
- 1 medium onion, thinly sliced.*
- 2 Tbsp Butter.
- 1 Tbsp Real Maple Syrup.
- Coarse Sea Salt.
- 4 Chicken Breasts, cut into 2-3" pieces.
- 1 Tsp Smoked Paprika.
- Extra Virgin Olive Oil.
- Coarse Sea Salt & Fresh Cracked Black Pepper.
- Handful of Mozzarella, thinly sliced or grated.
Pot Pie Sauce:
- Reserved Butter + Maple Syrup from Onion.
- 2 Tbsp Flour
- 1 Cup Milk
- 1 Cup Frozen Peas
- 2 Garlic Cloves, peeled and smashed.
- Coarse Sea Salt and Fresh Cracked Black Pepper to taste.
- 1 Potato, cut into matchsticks.
- 1 Carrot, cut into matchsticks.
- 1/2 C Button Mushrooms, cut into matchsticks.
- 1 Celery Heart, cut into matchsticks.
- 4 Tbsp Olive Oil.
+ Biscuits for serving, cut in half.
- Pre-heat your oven to 400 degrees F.
- For the onions: Melt the butter in a medium sauce-pan oven medium-low heat. Add the onions, season with salt and let cook about 3-5 minutes or until onions are tender. Pour in the maple syrup, turn the heat to low, and continue to cook a further 5 minutes. Remove the onions from the pan; reserve the butter/maple syrup mixture. Set aaside.
- For the pot pie filling: Keeping the butter/syrup mixture warm over medium heat, whisk in 2 tablespoons of flour. Remove from heat and slowly whisk in the milk. Toss in the crushed garlic. Return to the element and keep whisking until the mixture thickens. Add the peas and season well with salt & pepper. Keep warm until serving.
- For the toppings: Heat the oil over medium-high heat in a high-sided saute pan to prevent oil burns. 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 until finished.
- For the burgers: In a medium saute pan, heat the oil over medium heat. Once hot, add the cut up chicken to the pan, a good helping of salt and pepper and the smoked paprika. Allow to brown on one side, flip. Approx 4 minutes per side. Place in a small baking pan and top with the cheese. Place in pre-heated oven and allow cheese to melt. Remove from heat. At the same time, you can place the sliced biscuits in the oven to warm.
- Assemble! Stack that shit on your biscuits.
* Using a mandolin at its thinnest setting works wonders. You can use this for the matchstick veggies as well.
** my only issue with this dish was that the toppings were very greasy and heavy. I'm not sure if my oil wasn't hot enough or what went wrong. Next time I may just saute them lightly in less oil until just tender.