If you love the comforting flavors of classic chicken pot pie and crave a fun, bite-sized twist, the Chicken Pot Pie Croquettes Recipe is exactly what you need on your table. These little golden treasures combine the creamy, savory filling of a traditional pot pie with a perfectly crispy exterior that’s hard to resist. Whether you’re hosting a party or just looking for a cozy snack, these croquettes bring warmth, flavor, and a touch of nostalgia in every delicious bite.
Ingredients You’ll Need
Getting your ingredients just right is key to creating those irresistible chicken pot pie croquettes. Each item plays a simple but crucial role, from building depth of flavor with butter and herbs to creating the perfect crisp coating that makes every bite delightful.
- Butter: Provides a rich, creamy base for sautéing and flavor development.
- Diced Onion: Adds sweetness and a gentle aromatic foundation.
- Diced Carrots: Brings subtle earthiness and vibrant color.
- Frozen Peas: A pop of green and a touch of sweetness for balance.
- All-purpose Flour: Essential for creating the roux and dredging the croquettes before frying.
- Whole Milk: Creates the creamy filling that binds everything together.
- Cooked Shredded Chicken: The hearty protein star that makes these croquettes satisfying.
- Salt and Black Pepper: Seasoning to highlight and enhance all the flavors.
- Garlic Powder and Dried Thyme: Infuse warmth and herbaceous notes reminiscent of classic poultry dishes.
- Fresh Parsley: Adds freshness and a pop of green to the filling.
- Plain Breadcrumbs: For that irresistible golden crust that gives the croquettes their signature crunch.
- Large Eggs: Helps the breadcrumbs stick and forms the perfect coating.
- Vegetable Oil: The frying medium that ensures a crisp, even crust.
How to Make Chicken Pot Pie Croquettes Recipe
Step 1: Prepare the Creamy Filling
Start by melting butter in a skillet over medium heat, then add diced onions and carrots and cook until they’re soft and fragrant. Adding peas and cooking just a minute more keeps their delicate sweetness alive. Stir in the flour to make a roux—it thickens the mixture and creates that luscious base we love. Whisking in milk slowly ensures a smooth sauce, which you cook until it thickens up nicely. Folding in the cooked chicken and seasoning with salt, pepper, garlic powder, thyme, and parsley turns this creamy base into a flavor-packed filling. Let it cool completely before chilling to firm up for easier shaping.
Step 2: Shape and Coat the Croquettes
Once your mixture is chilled and firm, scoop it into small balls or ovals with your hands or a spoon. This step is where your kitchen really starts to feel like a bakery—shaping these croquettes is fun and satisfying. Next, coat each piece in flour, then dip in beaten eggs, and finally roll them in breadcrumbs. This triple coating is the secret to that perfect, crunchy crust that holds all that creamy goodness inside.
Step 3: Fry Until Golden and Crispy
Heat vegetable oil in a deep pan to about 350 degrees Fahrenheit. Carefully drop the croquettes in batches, frying each side for 2 to 3 minutes until they turn a beautiful golden brown. The sizzle and aroma while frying are enough to make anyone hungry! Drain on paper towels to remove any excess oil and keep that crunch intact. Your croquettes are now ready to be enjoyed warm, dipped in your favorite gravy or sauce.
How to Serve Chicken Pot Pie Croquettes Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dusting of paprika can brighten your croquettes and give them a fresh, appetizing look. A light drizzle of gravy or a tangy mustard sauce makes the flavors pop even more while adding moisture to every bite.
Side Dishes
Pair these croquettes with a crisp green salad or roasted vegetables for a balanced meal. Creamy mashed potatoes or a simple coleslaw can also complement the rich, savory filling without competing for attention.
Creative Ways to Present
For a party, serve the croquettes on skewers with dipping sauces on the side to encourage mingling and sharing. You can also arrange them on a platter with colorful garnishes and labels naming the sauces, turning your Chicken Pot Pie Croquettes Recipe into a true conversation starter that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover croquettes keep well in the refrigerator for up to 3 days. Store them in an airtight container to maintain their texture and moisture. When you’re ready to enjoy them again, reheating in the oven helps restore their crispiness better than the microwave.
Freezing
You can freeze the shaped and coated croquettes before frying. Arrange them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag or container. They’ll stay fresh for up to 2 months and can be fried straight from frozen—just add a minute or two to the frying time.
Reheating
To reheat, pop the croquettes into a preheated oven at 350 degrees Fahrenheit for about 10 minutes. This method warms them through while keeping the breading crispy. Avoid microwaving if you want to preserve that signature crunch.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a fantastic way to add flavor and save time. Just shred it finely to ensure an even texture in your croquettes.
Is it possible to bake or air-fry these croquettes instead of frying?
Yes, definitely. Baking or air-frying the croquettes at 400 degrees Fahrenheit for 15 to 18 minutes, flipping halfway through, yields a golden exterior with less oil and hassle.
What should I serve with Chicken Pot Pie Croquettes for a complete meal?
A fresh salad, steamed or roasted veggies, or even a light soup complement the richness of the croquettes perfectly for a well-rounded meal.
Can I make these croquettes gluten-free?
You can substitute the all-purpose flour and breadcrumbs with gluten-free alternatives to cater to dietary needs without sacrificing texture and taste.
How do I know when the croquettes are cooked through?
Fry until the croquettes are golden brown on all sides and heated through, about 2 to 3 minutes per side. If you’re unsure, a croquette cut in half should be hot and steaming inside.
Final Thoughts
I genuinely believe this Chicken Pot Pie Croquettes Recipe is a game-changer for anyone who loves comforting classics with a crunchy twist. It’s simple, fun to make, and absolutely irresistible. Do yourself a favor and give these cozy bites a try—you’ll find yourself reaching for seconds in no time!
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Chicken Pot Pie Croquettes Recipe
- Prep Time: 30 minutes (plus 1 hour chilling)
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18–20 croquettes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Nut-Free
Description
Chicken Pot Pie Croquettes are golden, crispy bites filled with a creamy chicken and vegetable mixture, perfect as an appetizer or party snack. These croquettes combine the comforting flavors of a classic chicken pot pie in a convenient, bite-sized fried form, offering a delightful mix of textures and rich tastes.
Ingredients
Filling
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/3 cup diced carrots
- 1/3 cup frozen peas
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 1/2 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
Coating
- 1 cup plain breadcrumbs
- 2 large eggs, beaten
- 1 cup all-purpose flour (for dredging)
For Frying
- Vegetable oil (enough for deep frying, about 2–3 inches in a pan)
Instructions
- Prepare the filling: In a skillet over medium heat, melt the butter. Add the diced onions and carrots, cooking for 4 to 5 minutes until they soften. Next, stir in the frozen peas and cook for an additional 1 minute.
- Make the roux and sauce: Sprinkle in the 1/4 cup of all-purpose flour and stir constantly for 1 minute to cook off the raw flour taste and create a roux. Slowly whisk in the whole milk, ensuring the mixture becomes smooth with no lumps. Cook for another 2 to 3 minutes, stirring often, until the sauce thickens to a creamy consistency.
- Combine filling ingredients: Stir in the shredded chicken, salt, black pepper, garlic powder, dried thyme, and fresh chopped parsley. Mix well to incorporate all the flavors. Remove the skillet from heat and allow the mixture to cool to room temperature, then cover and refrigerate for at least 1 hour until firm enough to handle.
- Shape the croquettes: Once chilled, scoop the chicken mixture and roll it into small balls or oval shapes as preferred, about the size of golf balls. Prepare a dredging station with three separate shallow dishes: one with the 1 cup all-purpose flour, another with the beaten eggs, and the last with breadcrumbs.
- Coat the croquettes: Dredge each croquette first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly in breadcrumbs. This triple coating ensures a crispy and golden exterior when fried.
- Heat the oil: In a deep pan or heavy-bottomed pot, pour enough vegetable oil to a depth of 2 to 3 inches. Heat the oil to 350°F (175°C) using a thermometer to maintain proper temperature for frying.
- Fry the croquettes: Fry the croquettes in small batches to avoid overcrowding, cooking them for 2 to 3 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to turn them gently and remove once cooked through.
- Drain and serve: Transfer the fried croquettes to a plate lined with paper towels to drain excess oil. Serve warm with your favorite gravy or dipping sauce for a delicious appetizer or snack.
Notes
- You can alternatively bake or air-fry these croquettes at 400°F (200°C) for 15–18 minutes, turning halfway through for even browning.
- Leftover croquettes reheat well in the oven, maintaining their crispiness.
- Ensure the filling is thoroughly chilled before shaping to prevent the croquettes from falling apart during frying.
- Use a thermometer for oil temperature to avoid greasy or undercooked croquettes.
