If you adore comforting classics but are always up for a fun twist in the kitchen, then you absolutely must try this Chicken Pot Pie Croquettes Recipe. Imagine all the rich, creamy flavor of a traditional chicken pot pie captured in perfectly crispy, golden-brown croquettes that are irresistible finger food. Every bite delivers tender chicken, vibrant vegetables, and a luscious sauce encased in a crunchy coating, creating the ultimate crowd-pleaser for family dinners or parties. This recipe transforms a beloved comfort dish into a snackable delight that’s both elegant and so cozy.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an essential role. From the tender cooked chicken bringing hearty flavor to the creamy sauce that binds everything, and the crunchy breadcrumbs adding texture, every item is crucial to making your croquettes perfect.
- Cooked chicken (2 cups): Using leftover rotisserie chicken is ideal for juicy, flavorful meat.
- Frozen mixed vegetables (1 cup): A vibrant mix of peas, carrots, and corn adds color and sweetness.
- Chicken broth (1/2 cup): Provides depth and moisture to the creamy filling.
- Heavy cream (1/2 cup): Creates that irresistibly smooth, rich texture every pot pie lover craves.
- Butter (2 tbsp): The base for sautéing aromatics and building flavor.
- Onion, finely chopped (1 small): Adds subtle sweetness and a savory punch.
- Garlic, minced (1 clove): Brings warmth and an aromatic lift.
- All-purpose flour (1/4 cup for roux + 1/2 cup for dredging): Essential for thickening the filling and helping the coating stick.
- Salt and black pepper (to taste): Balances and enhances every flavor note.
- Dried thyme (1/2 tsp): Offers a gentle herbal accent reminiscent of classic pot pie seasonings.
- Dried rosemary (1/4 tsp, optional): Adds a fragrant, piney aroma if you want an extra layer of complexity.
- Egg, beaten (1): Helps the breadcrumbs adhere perfectly for that satisfying crunch.
- Breadcrumbs (1 cup, preferably panko): Create a golden, crispy texture that contrasts beautifully with the creamy interior.
- Vegetable oil (for frying): The frying medium that achieves that perfect, irresistible crispiness.
How to Make Chicken Pot Pie Croquettes Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a medium skillet over medium heat, then add the finely chopped onion. Cook gently until the onion softens and becomes translucent, around 4 to 5 minutes. Adding the minced garlic last ensures it releases its fragrance without burning, giving your filling a beautifully aromatic base.
Step 2: Create the Creamy Filling
Sprinkle flour over the softened onion and garlic, stirring continuously to form a smooth roux. This step is key to thickening the sauce and preventing any raw flour taste. Gradually whisk in the chicken broth followed by the heavy cream, stirring constantly until the sauce thickens and achieves that luscious, velvety consistency that will coat the chicken and vegetables wonderfully.
Step 3: Combine Chicken and Vegetables
Next, stir in the shredded cooked chicken and frozen mixed vegetables, seasoning the mixture with salt, black pepper, thyme, and optional rosemary. Let everything meld together over low heat for a few minutes to marry the flavors perfectly before removing the filling from heat and allowing it to cool completely. Cooling is vital for shaping the croquettes later without them falling apart.
Step 4: Shape the Croquettes
Once your filling is at room temperature, scoop out spoonfuls (about one tablespoon each) and shape them into small cylinders using your hands. If the mixture feels sticky, wetting your hands slightly can help achieve neat, uniform croquettes that hold together during frying.
Step 5: Coat the Croquettes
Prepare a dredging station with three bowls: one with seasoned flour, one with beaten egg, and one with breadcrumbs. Roll each croquette first in flour, then dip it into the egg, and finally coat it thoroughly with breadcrumbs to ensure a crispy golden crust when fried.
Step 6: Fry to Perfection
Heat vegetable oil in a deep pan to about 350°F (175°C). Test the oil by dropping in some breadcrumbs; if they sizzle and turn golden quickly, your oil is ready. Fry the croquettes in batches without overcrowding the pan, turning as needed until they’re an irresistible golden brown, around 3 to 4 minutes. Drain on paper towels to remove excess oil.
Step 7: Serve Hot and Enjoy
Serve your Chicken Pot Pie Croquettes fresh and hot for the best taste and texture, accompanied by your favorite dips or gravies to elevate them even further.
How to Serve Chicken Pot Pie Croquettes Recipe
Garnishes
Fresh herbs like chopped parsley or thyme make for a pretty, fragrant garnish. A sprinkle of grated Parmesan can add a savory punch that complements the crispy exterior beautifully, inviting you in for that first crispy, creamy bite.
Side Dishes
Pair these croquettes with a light green salad or roasted vegetables to balance the richness. Creamy mashed potatoes or a tangy coleslaw also make excellent companions, amplifying the homey comfort vibe of this dish.
Creative Ways to Present
For parties, serve the croquettes on a platter with a trio of dipping sauces such as ranch, honey mustard, and savory gravy. You can also turn them into appetizers by skewering them with toothpicks, making them easy to grab and enjoy at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, place paper towels between layers to absorb excess moisture.
Freezing
If you want to make these ahead of time, freeze the un-fried croquettes on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months and can be fried straight from frozen, just add a minute or two to the cooking time.
Reheating
To reheat and revive their crisp crust, it’s best to bake croquettes in a 375°F oven for about 10-15 minutes rather than microwaving, which can make them soggy. You can also pop them back into hot oil for a quick refry if you have the time.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh peas, carrots, and corn work wonderfully, just blanch them briefly to maintain their vibrant color and crispness before adding to the filling.
Is it possible to bake these instead of frying?
Yes, baking is a healthier alternative. Arrange the coated croquettes on a baking sheet lined with parchment paper, brush them lightly with oil, and bake at 400°F for about 20 minutes, turning halfway through to get them evenly browned.
Can I make this recipe vegetarian?
Definitely! Substitute the chicken with hearty mushrooms or a medley of cooked lentils, and use vegetable broth instead of chicken broth. The creamy texture and spices still shine through.
What type of oil is best for frying?
Vegetable oil or canola oil are great choices due to their neutral flavor and high smoke points, ensuring your croquettes fry crispy without burning.
How can I tell if the croquettes are cooked through?
The croquettes will be golden and crispy outside, but you can also cut one in half to check that the filling is hot and steaming all the way through. If you’re unsure, frying a couple of minutes longer at a lower heat helps without burning the exterior.
Final Thoughts
There is something truly magical about transforming a timeless comfort food into playful, crunchy bites with this Chicken Pot Pie Croquettes Recipe. Whether for a cozy family meal or an impressive appetizer for guests, these croquettes deliver warmth, flavor, and that wonderful contrast of creamy and crispy that keeps everyone coming back for more. I can’t wait for you to give this recipe a try and make it your own new favorite!
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Chicken Pot Pie Croquettes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Chicken Pot Pie Croquettes are a crispy, golden-brown appetizer or snack that captures the comforting flavors of classic chicken pot pie in a bite-sized fried croquette. Packed with tender chicken, mixed vegetables, and a creamy seasoned sauce, these croquettes are breaded and deep-fried to perfection for a crunchy exterior and soft, savory interior. Ideal for using up leftover chicken or rotisserie chicken, they make a delicious finger food perfect for parties or family meals.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded or chopped (leftover rotisserie chicken works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary (optional)
For Coating and Frying
- 1 egg, beaten
- 1 cup breadcrumbs (preferably panko breadcrumbs for extra crunch)
- 1/2 cup all-purpose flour (for dredging)
- Salt and pepper, to taste
- Vegetable oil, for frying (about 2 inches deep)
Instructions
- Sauté the aromatics: In a medium-sized skillet, melt the butter over medium heat. Add the finely chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds while stirring to avoid burning.
- Make the creamy filling: Sprinkle the 1/4 cup flour over the onions and garlic to create a roux. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth followed by the heavy cream, stirring constantly to prevent lumps. Cook the mixture until it thickens, approximately 3-4 minutes.
- Add the chicken and vegetables: Stir in the shredded cooked chicken, frozen mixed vegetables, salt, pepper, dried thyme, and optional rosemary. Continue cooking for 2-3 minutes until everything is heated through and well combined. Remove the skillet from the heat and allow the filling to cool completely.
- Shape the croquettes: Once the filling is cooled to room temperature, scoop about 1 tablespoon of mixture and shape it into small cylindrical croquettes using your hands. Wetting your hands with a little water can help if the filling is sticky.
- Coat the croquettes: Prepare three bowls for dredging: one with the 1/2 cup flour seasoned with salt and pepper, one with the beaten egg, and one with breadcrumbs. Dip each croquette first in the flour, then the egg, and finally coat thoroughly with breadcrumbs.
- Heat the oil: In a deep frying pan or large pot, heat approximately 2 inches of vegetable oil over medium-high heat. Heat the oil to about 350°F (175°C). Test the oil by dropping a breadcrumb piece in—it should sizzle and brown quickly if ready.
- Fry the croquettes: Fry the croquettes in batches, carefully lowering them into the hot oil without overcrowding. Cook each batch for 3-4 minutes until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the chicken pot pie croquettes hot with your choice of gravy, ranch dressing, or favorite dipping sauce for a delicious appetizer or snack.
Notes
- Allow the filling to cool completely before shaping to prevent croquettes from falling apart during frying.
- If you do not have panko breadcrumbs, regular breadcrumbs will work but panko gives extra crunch.
- Maintain oil temperature around 350°F for even frying and to avoid greasy croquettes.
- You can make the filling a day ahead and refrigerate before assembling and frying.
- For a gluten-free option, use gluten-free flour and breadcrumbs.
