October SRC Reveal: Chicken Pot Pie Sliders

It’s SRC (secret recipe club) reveal day! Yay!
But before we get to that… have you got in on my super fabulous and amazingly incredible 2 year blogiversary and 32 year birthday giveaway yet?? You say you love “ethical” food? You say you want more real food? You say you want it cheaper?….well here’s your chance, lovelies.. just click here.

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?

And if not better people, at least better chefs. Or so we like to believe. 
This month I was assigned New York City Eats – a blog by Lacy, a woman cooking and eating fabulously in New York City. Can you tell I’m watching a lot of this right now? Every time I hear NYC I think “fabulous!”…. And now that I live in Toronto all that fabulousness is just an hour and a half flight away. Fabulous!!
As per usual with my SRC assignments, Lacy had a ton of fantastic recipes on her blog. Ultimately I made a choice that was comforting, fun and a little bit of home because let’s be honest – 2 months into relocating across a big-ass country, I’m a little homesick. Bring on the chicken pot pie my friends!
But her chicken pot pie ain’t any chicken pot pie… Creative little bugger that she is, she made it into a burger. A slider, more accurately. And I slid that little bugger right down my gullet. The slider, not Lacy. 
Small changes to her original recipe: I used organic, pastured chicken breasts rather than ground chicken. Ground (read: mechanically separated) chicken scares me. And since I did that, there was no need for the ingredients that would have been mixed into a ground burger. Instead I smashed some garlic into the cream sauce and melted the cheese on top. I also omitted the hot sauce. And I’m not gonna lie – I’ve been very busy and quite sick lately. I bought my biscuits. I know, bad food blogger! Bad!

Chicken Pot Pie Sliders

Servings 4 sliders


Maple Onions:

  • 1 medium onion thinly sliced.*
  • 2 Tbsp Butter.
  • 1 Tbsp Real Maple Syrup.
  • Coarse Sea Salt.

Chicken Burger:

  • 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.
  • Eat.


* 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.
Tried this recipe?Let us know how it was!
What’s your favorite comfort food?


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