Ingredients:

2 pounds ground turkey breast
1/4 cup chives, chopped
1/4 cup dill, chopped
1/4 cup flat leaf parsley, chopped
2 tablespoons Dijon mustard
Salt and pepper
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
2 large shallots, chopped
2 carrots, finely chopped
2 ribs celery, finely chopped
2 tablespoons flour
2 cups chicken broth
1/2 cup peas
2 sandwich-size English muffins, toasted

Preparation

In a bowl, combine the meat with the herbs, mustard, salt and pepper. Form four large patties.
Heat a nonstick skillet with the EVOO over medium-high heat. Cook the burgers for 6-7minutes on each side until firm and cooked through.
Meanwhile, heat a small saucepot over medium heat and melt the butter. Add the shallots, carrots, celery, salt and pepper and sauté for 7-8 minutes to soften. Sprinkle with flour, stir for 1 minute, then whisk in the broth. Let thicken for 3-4 minutes, then stir in the peas and heat through.
Top each toasted muffin bottom with a burger and some pot pie gravy. Replace the muffin tops and serve.