Hot Chicken Sandwiches
with Peas, Gravy and Creamy Mash- Soy
- Wheat
- Milk
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.
Ingredients
4 unit
Chicken Thighs
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)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The gravy received mixed reviews; some loved it, while others found it bland or disliked the BBQ seasoning.
- Ease of prep: Many found this comfort dish easy to prepare, though some had difficulty achieving lump-free gravy.
- Suggestions: Consider adding herbs and garlic instead of BBQ seasoning, and include a side salad for freshness and balance.
- Portions: Several reviewers mentioned wanting more gravy to cover the chicken, buns, and potatoes adequately.
- Texture: Some found the buns too chewy or dense; flatter buns might work better for this open-faced sandwich.
