As you can imagine, the authors of “Winnie the Pooh: The Hundred-Acre Wood Cookbook” got a little peckish while putting this cookbook together. One day, the answer to the tummy growling was Coronation Chicken Sliders, inspired by one of the dishes prepared in 1953 for Queen Elizabeth’s coronation.
Chicken Sliders
Yield: 12 sliders
INGREDIENTS
- One 5.3-ounce container plain Greek yogurt (about ⅔ cup)
- ⅔ cup mayonnaise
- ¼ cup plus 2 tablespoons mango chutney or Major Grey’s chutney
- ¼ cup finely chopped fresh chives
- 2 tablespoons curry powder
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons kosher salt
- Freshly ground black pepper
- 3 cups ¼-inch-diced chicken (from a rotisserie chicken)
- ⅔ cup golden raisins OR diced dried apricots
- One 12-ounce package sweet dinner rolls
DIRECTIONS
In a large bowl, combine the yogurt, mayonnaise, chutney, chives, curry powder, Worcestershire sauce, salt and pepper to taste. Mix well.
Add the chicken and apricots and stir to coat. Adjust the seasonings as needed and set aside.
A task for the adult helping: Using a serrated knife, cut the sheet of sweet dinner rolls in half horizontally without separating the rolls.
Spread the chicken mixture evenly on the bottom half of the rolls, then cover with the top half. Cut into individual sliders and serve.
Soaking dried fruit: A task for the adult helping. Plump up hard, dried-out dried fruits by putting them in a heatproof bowl, covering them with boiling water and then letting them soak for 10 to 15 minutes. Drain, dry and let cool.
— Recipe reprinted with permission from “Winnie the Pooh: The Hundred-Acre Wood Cookbook” by James Asmus, Vivian Jao and Liz Tarpy. © 2026 Disney. Based on the Winnie-the-Pooh works by A.A. Milne and E.H. Shepard. Published by Insight Editions. Photography by Ken Waterbury.
