Comfort food, meet summer. You'll find all the sweet flavor and creamy texture of a chicken pot pie in this chilled salad. We use rotisserie chicken for ease and sandwich the salad between biscuits to replicate the rich flavor of the pie's doughy crown.
Recipe courtesy of Food Network
Save Recipe Print
Chicken Pot Pie Salad Sandwiches
Total:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Melt the butter in a large skillet over medium heat. Add the onions, thyme, a large pinch of salt and a few grinds of pepper, and cook, stirring occasionally, 5 minutes; add the carrots, and continue to cook until the onions are softened and browned in spots, 3 to 5 minutes more. Add the wine, increase the heat to medium-high, bring the wine to a boil and cook until reduced by half, 2 to 4 minutes. Turn off the heat, stir in the half-and-half and mix in the chicken. Transfer the mixture to a large mixing bowl and refrigerate until cool, about 30 minutes. 

Discard the thyme. Stir in the mayonnaise, parsley, snap peas and celery and season with salt and pepper. Divide the chicken mixture among the biscuits and serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Turkey Pot Pie

Recipe courtesy of Food Network Kitchen

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Pie Crust

Recipe courtesy of Alton Brown

Apple Pie

Recipe courtesy of Robert Irvine

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Slow Cooker Chicken Curry

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword