Chicken Pot Pie Salad Sandwiches

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.]

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 1 small red onion, cut into 1/2-inch dice (a heaping 1/2 cup)
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper
  • 1 small carrot, peeled and cut into 1/2-inch dice (about 1/2 cup)
  • 1/2 cup dry white wine
  • 1/4 cup half-and-half
  • 1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 3 cups meat)
  • 1/3 cup mayonnaise
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 2 ounces sugar snap peas, cut into 1/4-inch pieces (about 1/2 cup)
  • 1 stalk celery, cut into 1/3-inch pieces (about 1/3 cup)
  • 6 store-bought biscuits, split
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.


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    Jeff-Mauro_Chicken-Pot-Pie-Sandwich

    Not what you're looking for? Try:

    Chicken Pot Pie Sandwich

    Recipe courtesy of Jeff Mauro