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
Scale
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.
