Shredded Chicken Sandwiches
These creamy shredded chicken sandwiches combine tender poached whole chicken with a rich cream sauce and crushed crackers for unique texture—a Midwestern staple perfect for potlucks and game days.
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These creamy shredded chicken sandwiches combine tender poached whole chicken with a rich cream sauce and crushed crackers for unique texture—a Midwestern staple perfect for potlucks and game days.
Delivery in as fast as one hour.*
Prices vary by store
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Place the whole chicken into a pressure cooker and add 2 cups of chicken stock.
Seal the pressure cooker and cook on high pressure for 45 minutes.
While the chicken cooks, prepare the sauce. Melt the butter in a medium saucepan over medium heat.
Once the butter is foaming, slowly whisk in the all-purpose flour to create a smooth paste (roux).
Turn off the heat. Gradually whisk in about half of the remaining 3 cups of chicken stock until the mixture is smooth.
Whisk in the rest of the chicken stock, the chicken bouillon paste, and the warmed evaporated milk until fully combined.
Return the saucepan to medium-high heat. Add the celery salt, black pepper, onion powder, and garlic powder, whisking to combine.
Continue whisking constantly for 5-6 minutes, until the sauce thickens to the consistency of a cream soup. Remove from heat and set aside.
Once the chicken is cooked, carefully release the pressure. Remove the chicken, reserving the cooking liquid. Separate the meat from the bones and skin, then shred the meat and place it in a large pot.
Pour the prepared cream sauce over the shredded chicken.
Add the crushed crackers and mix everything together until well combined.
Serve the shredded chicken mixture warm on lightly toasted brioche buns. Garnish with extra black pepper or add a slice of cheese, if desired.
Store the shredded chicken mixture (without crackers) in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, stirring occasionally, then fold in fresh crushed crackers just before serving.
Poach the whole chicken in stock for approximately 1.5 to 2 hours until the meat is tender and shreds easily when cooled.
Yes, you can substitute 2 rotisserie chickens (about 5–6 lbs total) to save time; shred the meat and skip the poaching step.
Use saltine crackers or butter crackers crushed into small pieces; they absorb the cream sauce and add a subtle savory crunch.
Yes, prepare the mixture 1–2 days in advance and store in the refrigerator; reheat gently over low heat before serving on buns.
Use soft dinner rolls or sandwich buns that can hold the creamy mixture without falling apart; brioche buns add richness.
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