This comfort dish is inspired by the Quebecois 'Hot Chicken Sandwich'. In our version, we drop the 'sandwich' and make an open-faced wonder! Rich chicken gravy smothers tender chicken atop toasted buns, with pops of bright flavour from the green peas.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit
Chicken Breasts
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
113 g
Green Peas
460 g
Russet Potato
1 tbsp
BBQ Seasoning
1 unit
Chicken Broth Concentrate
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Garlic Salt
3 tbsp
Sour Cream
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes cook, pat chicken dry with paper towels. Season with half the garlic salt and 2 tsp BBQ Seasoning (dbl for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to a baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** Carefully rinse and wipe the pan clean.
Melt 1 tbsp butter (dbl for 4 ppl) in the same pan over medium. Add flour. Cook, whisking often, until light golden-brown, 30 sec-1min. Add 1 cup water (dbl for 4 ppl), broth concentrate, peas and remaining BBQ Seasoning. Simmer, stirring often, until gravy thickens slightly, 5-6 min. Remove the pan from heat, then season with salt and pepper.
While gravy cooks, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
When potatoes are fork-tender, drain and return to the same pot, off heat. Mash sour cream, remaining garlic salt and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with pepper.
Thinly slice chicken. Divide mash and buns between plates. Top buns with chicken. Spoon gravy over chicken.