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
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
Nutrition
- Serving Size: 2 croquettes
- Calories: 220
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg
