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
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 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.
