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
Scale
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.
