If you love the comforting, creamy flavors of a classic chicken pot pie but crave a fun twist, you’re going to adore this Chicken Pot Pie Croquettes Recipe. These little golden bites pack all the hearty goodness of pot pie filling into crunchy, crisp croquettes that are perfect as a snack, appetizer, or even a main dish. Crispy on the outside with a rich, savory center, this recipe transforms your favorite homestyle meal into a shareable and irresistible treat that friends and family will rave about.
Ingredients You’ll Need
Don’t let the long list intimidate you—each ingredient in this Chicken Pot Pie Croquettes Recipe plays a key role, whether it’s building that creamy filling, adding vibrant color, or delivering the perfect crunch. You’ll find these simple staples already in your pantry or fridge, and they come together beautifully to make an unforgettable dish.
- Cooked chicken: Shredded or chopped, leftover rotisserie chicken works perfectly for a flavorful protein base.
- Frozen mixed vegetables: A colorful mix of peas, carrots, and corn adds sweetness and texture to the filling.
- Chicken broth: Infuses the filling with savory depth and balances the creaminess.
- Heavy cream: Creates a luscious, silky texture for that classic pot pie feel.
- Butter: Used to sauté aromatics and form a rich roux giving the filling body and flavor.
- Onion and garlic: Essential aromatics that create a fragrant, savory foundation.
- All-purpose flour: The key to thickening the filling and for dredging before frying.
- Salt, pepper, thyme, rosemary: Simple herbs and seasonings that enhance and brighten the flavors.
- Egg: Acts as a binder and helps breadcrumbs stick, delivering the golden crust.
- Breadcrumbs (preferably panko): Gives the perfect crispy finish that contrasts the creamy inside.
- Vegetable oil: Needed for deep frying the croquettes to golden perfection.
How to Make Chicken Pot Pie Croquettes Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a skillet over medium heat. Toss in finely chopped onions and cook until they turn soft and translucent, about 4 to 5 minutes. Add minced garlic, and stir for an additional 30 seconds, just enough to release their aroma without burning. This fragrant base sets the tone for all the delicious flavors to come.
Step 2: Create the Creamy Filling
Sprinkle flour over the cooked onions and garlic, stirring to make a roux. This step is crucial as it thickens the filling and avoids any raw flour taste. After cooking the roux for a couple of minutes, gradually whisk in the chicken broth, then the heavy cream. Keep stirring until the mixture thickens into a velvety sauce, about 3 to 4 minutes.
Step 3: Add Chicken and Vegetables
Fold in the shredded chicken and frozen mixed vegetables, followed by salt, black pepper, thyme, and rosemary if using. Simmer everything together for a few minutes until heated through and well combined. Then, remove the filling from heat and let it cool down to room temperature, which makes it easier to handle in the next steps.
Step 4: Shape the Croquettes
Once the filling is cool, scoop about one tablespoon of mixture at a time and gently shape each into a small cylinder or oval shape using your hands. If the filling feels sticky, lightly wet your hands with water to make shaping easier and prevent sticking.
Step 5: Coat the Croquettes
Prepare three bowls for a classic dredging station: one with seasoned flour, one with beaten egg, and one with panko breadcrumbs. Roll each croquette first in the flour, then dip it into the egg, and finally coat thoroughly with breadcrumbs. This triple-layer coating ensures superb crunchiness once fried.
Step 6: Heat the Oil
In a deep frying pan or pot, pour enough vegetable oil to reach about two inches deep. Heat the oil to around 350°F (175°C). To check if it’s ready, drop a small breadcrumb into the oil—when it sizzles and turns golden quickly, the oil is hot enough for frying.
Step 7: Fry the Croquettes
Carefully lower the croquettes into hot oil in batches, making sure not to overcrowd the pan. Fry them for 3 to 4 minutes or until they turn evenly golden brown and crispy on all sides. Remove with a slotted spoon and let drain on paper towels to soak up any excess oil.
Step 8: Serve and Enjoy
These Chicken Pot Pie Croquettes are best enjoyed warm, paired with your favorite dipping sauces like classic gravy or a tangy ranch dressing. Their crunchy exterior and rich filling make for an incredible bite every time.
How to Serve Chicken Pot Pie Croquettes Recipe
Garnishes
While the croquettes are flavorsome on their own, a sprinkle of freshly chopped parsley or a dusting of smoked paprika can elevate their appearance and add bursts of fresh flavor. A drizzle of warm gravy or a dollop of herb-infused mayonnaise can also complement the comforting interior perfectly.
Side Dishes
Pair your croquettes with a simple green salad dressed in a light vinaigrette to balance the richness. Roasted vegetables or a bowl of creamy coleslaw also make great accompaniments, adding a fresh crunch and bright notes to the meal.
Creative Ways to Present
For a party, serve these croquettes on wooden skewers with dipping sauces on the side for easy sharing. Alternatively, place them atop a bed of mashed potatoes or creamy polenta for a more substantial entrée presentation that will impress guests.
Make Ahead and Storage
Storing Leftovers
Cooked croquettes can be stored in an airtight container in the refrigerator for up to three days. To keep their crispy coating intact, avoid stacking them until you’re ready to reheat.
Freezing
For longer storage, freeze the croquettes un-fried on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to two months, allowing you to enjoy this Chicken Pot Pie Croquettes Recipe anytime.
Reheating
To reheat and maintain that crispy exterior, bake the croquettes in a preheated oven at 375°F (190°C) for about 15 minutes or until heated through. Avoid microwaving as it can make them soggy.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be a wonderful substitute. Just be sure to finely dice them and cook them before adding to the filling to prevent excess moisture.
Is it possible to bake instead of fry the croquettes?
Yes, baking is a healthier alternative. Place the croquettes on a parchment-lined baking sheet, spray them lightly with oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through for even crispiness.
Can I make the filling in advance?
The filling can be prepared a day ahead and refrigerated. Ensure it’s fully cooled before storing, and remember to shape and coat the croquettes just before frying for best results.
What dipping sauces pair best with Chicken Pot Pie Croquettes?
Classic gravy, ranch dressing, honey mustard, or even a spicy aioli all complement the croquettes beautifully, enhancing their comforting flavors.
How can I make this recipe vegetarian?
Swap the chicken with cooked mushrooms or a mixture of your favorite hearty vegetables and use vegetable broth instead of chicken broth to keep that creamy, satisfying filling experience.
Final Thoughts
If you’re ready to wow your taste buds and impress loved ones, dive into this Chicken Pot Pie Croquettes Recipe. It’s a fantastic way to bring warmth, flavor, and a little crispy fun to the table. Once you try making these, they’re sure to become a beloved staple, perfect for cozy nights or festive gatherings.
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Chicken Pot Pie Croquettes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Chicken Pot Pie Croquettes transform the comforting flavors of classic chicken pot pie into crispy, bite-sized fried treats. Filled with tender chicken, mixed vegetables, and a creamy savory sauce, then coated in crispy breadcrumbs and deep-fried to golden perfection, these croquettes make a perfect appetizer or snack ideal for sharing at gatherings or enjoying as a comforting finger food.
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 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 an additional 30 seconds, stirring to prevent burning.
- Make the creamy filling: Sprinkle the flour over the cooked onions and garlic to form a roux. Cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth, followed by the heavy cream, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
- Add chicken and vegetables: Stir in cooked chicken, frozen mixed vegetables, salt, pepper, dried thyme, and dried rosemary. Continue cooking for 2-3 minutes until well combined and heated through. Remove from the heat and let cool to room temperature.
- Shape the croquettes: Once the filling has cooled, scoop approximately 1 tablespoon portions and shape into small cylindrical croquettes. Wetting your hands with water can help if the mixture is sticky.
- Coat the croquettes: Prepare a dredging station with three bowls: one with seasoned flour (salt and pepper), one with beaten egg, and one with breadcrumbs. Dip each croquette first in flour, then egg, and finally coat thoroughly with breadcrumbs.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep frying pan or pot and heat over medium-high heat to approximately 350°F (175°C). Test readiness by dropping a small breadcrumb into the oil—if it sizzles and browns quickly, it is ready.
- Fry the croquettes: Fry the croquettes in batches without overcrowding for 3-4 minutes, turning if needed, until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve hot with gravy, ranch dressing, or your favorite dipping sauce for a delicious appetizer or snack.
Notes
- The filling must be cooled completely before shaping to prevent croquettes from falling apart during frying.
- For best results, use panko breadcrumbs for an extra crunchy coating.
- Leftover rotisserie chicken works perfectly and adds extra flavor.
- Do not overcrowd the frying pan to maintain oil temperature and ensure even cooking.
- Use a candy or deep-fry thermometer to maintain consistent oil temperature around 350°F (175°C).
- These croquettes can be made ahead, shaped, and refrigerated for up to 24 hours before frying.
