Transform your favorite comfort food into irresistible, bite-sized delights with Chicken Pot Pie Croquettes. Imagine everything you love about classic chicken pot pie—tender chicken, colorful vegetables, creamy sauce—all tucked inside a crispy, golden crust. These croquettes are perfect for parties, cozy family dinners, or even an indulgent snack. Every bite delivers that nostalgic, homestyle flavor you crave, but with a fun, crunchy twist. Trust me, these are destined to become your new go-to appetizer!

Chicken Pot Pie Croquettes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Pot Pie Croquettes comes from a handful of simple, everyday ingredients that work together to create layers of flavor and texture. Each item brings something essential—whether it’s creaminess, crunch, or a pop of color.

Cooked chicken (2 cups, finely chopped or shredded): Using leftover rotisserie chicken is a real time-saver and ensures juicy, flavorful croquettes.
Mixed vegetables (1 cup, peas, carrots, corn): These add sweetness, color, and heartiness; frozen or fresh both work beautifully.
Mashed potatoes (½ cup): They act as a creamy binder, holding every bite together with a pillowy softness.
Onion (½ cup, finely chopped): Sautéed onion brings a subtle sweetness and depth to the filling.
Garlic (1 clove, minced): Just a hint brightens and rounds out the savory flavors.
Butter (3 tablespoons): Essential for creating a rich, velvety roux that forms the base of your sauce.
All-purpose flour (3 tablespoons): This thickens the sauce, giving your filling that decadent, creamy texture.
Whole milk (1 cup): Adds richness, making the filling smooth and luscious.
Salt (½ teaspoon): Enhances all the savory notes in the dish.
Black pepper (¼ teaspoon): A gentle kick to balance out the creaminess.
Thyme (½ teaspoon): This herb gives a warm, classic pot pie aroma and flavor.
Dijon mustard (1 teaspoon, optional): Adds a subtle tang and depth if you want to elevate your croquettes.
Egg (1, beaten): Helps the breadcrumbs adhere and adds an extra layer of crispiness.
Breadcrumbs (1 cup): Choose panko for an extra crunch, or regular for a classic texture.
Vegetable oil (for frying): Use a neutral oil that can handle the heat and gives a beautifully golden crust.

How to Make Chicken Pot Pie Croquettes

Step 1: Sauté the Aromatics

Start by melting the butter in a large skillet over medium heat. Once it’s bubbling and fragrant, add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent—about 3 to 5 minutes. This step is key for building a rich, savory base that makes these croquettes taste like the best part of a chicken pot pie.

Step 2: Make the Creamy Sauce

Sprinkle in the flour and stir constantly, letting it cook for about a minute. This gets rid of any raw flour taste and sets you up for a smooth, lump-free sauce. Slowly pour in the milk, whisking as you go, until the mixture thickens into a silky, creamy sauce. Season with salt, pepper, thyme, and the Dijon mustard if you’re using it—these little touches make the filling sing.

Step 3: Mix in the Filling

Turn off the heat and gently fold in the chopped chicken, mixed vegetables, and mashed potatoes. Everything should be well combined and evenly coated in that luscious sauce. The mashed potatoes are your secret weapon for keeping each croquette tender on the inside. Transfer the mixture to a tray or shallow dish, then pop it in the refrigerator for 1 to 2 hours. Chilling is crucial—it firms up the filling so you can easily shape your croquettes later.

Step 4: Shape and Coat the Croquettes

Once the filling is firm, use a spoon or small scoop to portion it out. Shape each portion into a ball or a little log—whatever feels more fun! Dip each croquette into the beaten egg, then roll it in breadcrumbs, making sure every surface is nicely coated. This step is what gives Chicken Pot Pie Croquettes their signature crunch.

Step 5: Fry to Perfection

Heat about an inch of vegetable oil in a deep skillet or frying pan over medium heat. Test the oil by dropping in a breadcrumb—it should sizzle right away. Fry the croquettes in batches, turning occasionally, until they’re golden brown and crispy on all sides, about 3 to 4 minutes per side. Don’t overcrowd the pan, or they’ll steam instead of crisp. Drain on paper towels, and get ready for the best part: eating them warm!

How to Serve Chicken Pot Pie Croquettes

Garnishes

A sprinkle of chopped fresh parsley brings a pop of color and a touch of freshness to your platter of Chicken Pot Pie Croquettes. For extra flavor, try a pinch of flaky sea salt right before serving. If you want to go all out, serve with a side of warm chicken gravy or a creamy dipping sauce—perfect for dunking!

Side Dishes

These croquettes are super versatile. They shine alongside a crisp green salad tossed with a tangy vinaigrette, or try pairing with roasted vegetables for a cozy, comforting meal. If you’re serving them at a party, pile them high with a platter of other finger foods for a showstopping appetizer spread.

Creative Ways to Present

For a playful twist, serve Chicken Pot Pie Croquettes in mini muffin liners or on skewers for easy grabbing at gatherings. You can even arrange them atop a bed of mashed potatoes and drizzle with gravy for a deconstructed pot pie experience. However you present them, these croquettes are guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

If you have any croquettes left (which is rare!), let them cool completely before transferring to an airtight container. They’ll stay fresh in the refrigerator for up to 3 days. Reheat gently to bring back their crispiness.

Freezing

Chicken Pot Pie Croquettes freeze beautifully. Arrange uncooked, breaded croquettes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to enjoy, fry or bake them straight from the freezer—just add a couple of extra minutes to the cooking time.

Reheating

To keep the coating crispy, reheat croquettes in a 350°F oven for about 10 minutes, or until heated through. Avoid microwaving, as it can make them soggy. If you’ve frozen them, there’s no need to thaw—just pop them straight into the oven or frying pan.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is not only convenient but also packed with flavor. Just shred or finely chop it before mixing it into your Chicken Pot Pie Croquettes filling.

What if I don’t want to fry the croquettes?

No problem at all. You can bake the croquettes at 400°F for about 20 minutes, flipping halfway through. They’ll still turn out golden and delicious, though frying gives the crispiest result.

Can I make Chicken Pot Pie Croquettes gluten-free?

Yes! Swap out the all-purpose flour for a gluten-free blend and use gluten-free breadcrumbs. Double-check your other ingredients to ensure they’re gluten-free, and you’re good to go.

What dipping sauces go well with these croquettes?

Classic chicken gravy is a crowd-pleaser, but you can also serve with ranch, honey mustard, or a creamy herb dip. The savory filling pairs well with a variety of sauces, so feel free to get creative!

Can I prepare the filling ahead of time?

Definitely. The filling can be made and chilled up to two days in advance. When you’re ready, just shape, bread, and fry (or bake) your Chicken Pot Pie Croquettes for fresh, hot bites whenever you want.

Final Thoughts

If you’re looking for a crowd-pleasing snack or a new way to enjoy classic comfort food, you simply have to try Chicken Pot Pie Croquettes. They’re crispy, creamy, and bursting with flavor in every bite. Give them a go—you’ll be hooked from the very first taste!

Chicken Pot Pie Croquettes Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 40 minutes plus 1-2 hours chilling time
Yield: 16 croquettes 1x
Diet: Non-Vegetarian

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Description

These Chicken Pot Pie Croquettes are a delicious and crispy appetizer combining tender cooked chicken, mixed vegetables, and creamy mashed potatoes in a golden fried breadcrumb coating. Perfect for using leftover chicken, these bite-sized croquettes deliver a comforting pot pie flavor with the convenience of finger food.

Ingredients

Scale

Filling

2 cups cooked chicken (finely chopped or shredded)
1 cup mixed vegetables (peas, carrots, corn)
½ cup mashed potatoes
½ cup finely chopped onion
1 clove garlic (minced)
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup whole milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon thyme
1 teaspoon Dijon mustard (optional)

Coating

1 egg (beaten)
1 cup breadcrumbs
Vegetable oil for frying

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Instructions

Prepare the roux: In a skillet, melt butter over medium heat. Add finely chopped onion and minced garlic, sautéing until they become soft and translucent, about 3-4 minutes.
Make the sauce: Stir in the all-purpose flour and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the whole milk, continuing to stir constantly until the mixture thickens into a creamy sauce.
Season and combine filling: Add salt, black pepper, thyme, and Dijon mustard (if using) to the sauce. Fold in the cooked shredded chicken, mixed vegetables, and mashed potatoes until all ingredients are well combined and evenly coated.
Chill the mixture: Transfer the filling to a shallow dish or tray and place it in the refrigerator for 1 to 2 hours, allowing it to firm up enough to shape into croquettes.
Shape the croquettes: Once chilled, scoop portions of the mixture and shape them into small logs or balls, about bite-sized for easy snacking.
Coat the croquettes: Dip each shaped croquette into the beaten egg, then roll it thoroughly in breadcrumbs to ensure an even and crisp coating when fried.
Fry the croquettes: Heat vegetable oil in a deep skillet or frying pan over medium heat. Fry the croquettes in batches, turning occasionally, until they are golden brown and crisp on all sides, approximately 3 to 4 minutes per side.
Drain and serve: Remove croquettes from the oil and drain on paper towels to remove excess oil. Serve them warm with your favorite gravy or creamy dipping sauce for an authentic pot pie experience.

Notes

Use leftover cooked chicken and vegetables to save preparation time.
If you prefer baking instead of frying, arrange croquettes on a baking sheet and bake at 400°F (205°C) for 20 minutes or until golden and heated through.
Serve with gravy, ranch dressing, or a creamy dipping sauce to enhance the pot pie flavors.
The croquettes can be prepared in advance, shaped, and kept chilled until ready to fry.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American