Description
Chicken Pot Pie Croquettes are a delightful, bite-sized twist on the classic comfort food. These crispy croquettes are filled with creamy chicken, vegetables, and savory seasonings, perfectly mimicking the delicious flavors of a homemade chicken pot pie. Ideal as a snack, appetizer, or dinner, these croquettes are golden and crispy on the outside, while the inside is warm, creamy, and comforting. Serve with a side of gravy or dipping sauce for an extra burst of flavor!
Ingredients
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For the Filling:
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2 cups cooked chicken, shredded or chopped (leftover rotisserie chicken works well)
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1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
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1/2 cup chicken broth
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1/2 cup heavy cream
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2 tbsp butter
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1 small onion, finely chopped
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1 clove garlic, minced
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1/4 cup all-purpose flour
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp dried thyme
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1/4 tsp dried rosemary (optional)
For the Croquette Coating:
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1 egg, beaten
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1 cup breadcrumbs (preferably panko breadcrumbs for extra crunch)
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1/2 cup all-purpose flour (for dredging)
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Salt and pepper, to taste
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Vegetable oil, for frying
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Instructions
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For the Filling:
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Sauté the aromatics:
In a medium-sized skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, stirring to avoid burning. -
Make the creamy filling:
Sprinkle the flour over the onions and garlic, and stir to make a roux. Cook for 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the chicken broth, followed by the heavy cream. Stir constantly to avoid lumps and cook until the mixture thickens, about 3-4 minutes. -
Add the chicken and vegetables:
Stir in the cooked chicken, frozen mixed vegetables, salt, pepper, thyme, and rosemary. Continue cooking for an additional 2-3 minutes, until everything is well combined and heated through. Remove from heat and set aside to cool.
For Shaping the Croquettes:
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Shape the croquettes:
Once the filling has cooled to room temperature, use your hands or a spoon to scoop out small amounts of the filling (about 1 tablespoon each) and shape them into small, cylindrical croquettes. If the mixture is too sticky, you can wet your hands with a little water to help shape the croquettes. -
Coat the croquettes:
Set up a dredging station with three bowls: one with flour (seasoned with a little salt and pepper), one with a beaten egg, and one with breadcrumbs. Dip each croquette into the flour, followed by the egg, and then coat thoroughly with breadcrumbs.
For Frying:
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Heat the oil:
Heat about 2 inches of vegetable oil in a deep frying pan or a large pot over medium-high heat. The oil should reach around 350°F (175°C). You can test the temperature by dropping a small piece of breadcrumb into the oil—if it sizzles and browns quickly, it’s ready. -
Fry the croquettes:
Carefully lower the croquettes into the hot oil in batches, being sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to remove the croquettes and transfer them to a paper towel-lined plate to drain any excess oil. -
Serve:
Serve the chicken pot pie croquettes hot with a side of gravy, ranch dressing, or your favorite dipping sauce.
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Notes
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Make-ahead option: You can make the filling ahead of time and store it in the fridge for up to 2 days. Just let it cool completely before shaping the croquettes.
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Baking Option: For a lighter version, you can bake the croquettes. Preheat the oven to 400°F (200°C), place the croquettes on a baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
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Freezing Option: These croquettes can be frozen before frying. Once shaped and breaded, place them on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer bag or airtight container for up to 3 months. Fry from frozen when ready to serve.
- Prep Time: 25 minutes (plus cooling time for filling)
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 croquettes
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg