If you’re a fan of cozy, comforting flavors wrapped in a crispy golden shell, then this Chicken Pot Pie Croquettes Recipe is going to become one of your new favorites. Combining the warm, creamy filling of classic chicken pot pie with the irresistible crunch of perfectly fried croquettes, this dish is the ultimate crowd-pleaser. Whether you’re looking for an impressive appetizer, a tasty snack, or a fun twist on a beloved dinner, these croquettes bring together simple, heartwarming ingredients in a way that’s crispy, creamy, and simply unforgettable.
Ingredients You’ll Need
This recipe relies on straightforward, pantry-friendly ingredients that each play an essential role in crafting the flavors and textures that make these croquettes shine. From the tender chicken and vibrant mixed vegetables to the rich creamy sauce and crunchy coating, every component is carefully chosen for delicious harmony.
- Cooked chicken: Use shredded or chopped chicken, ideally leftover rotisserie for maximum flavor and convenience.
- Frozen mixed vegetables: A colorful medley of peas, carrots, and corn adds sweetness and texture.
- Chicken broth: Builds depth and savory richness in the creamy filling.
- Heavy cream: Creates that luscious, velvety texture synonymous with pot pie filling.
- Butter: For sautéing aromatics and adding rich flavor foundation.
- Onion and garlic: Aromatics that bring warmth and savory notes.
- Flour: Essential for thickening the filling into a smooth, cohesive mixture and for dredging before frying.
- Salt, pepper, dried thyme, and rosemary: Herbs and seasonings that enhance and balance the flavors.
- Egg: Helps the breadcrumbs stick for that perfect crispy crust.
- Panko breadcrumbs: Provides a light, crunchy coating that delivers irresistible texture.
- Vegetable oil: For frying until golden and crispy.
How to Make Chicken Pot Pie Croquettes Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a medium skillet set over medium heat. Add finely chopped onion and cook gently until softened and fragrant, about 4 to 5 minutes. Then stir in minced garlic and cook for just 30 seconds to wake up those flavors without burning. This simple base infuses the whole filling with delightful warmth.
Step 2: Make the Creamy Filling
Sprinkle flour over the softened onions and garlic, stirring constantly to form a roux. Cook this mixture for a minute or two to cook out any raw flour taste. Gradually whisk in the chicken broth and then heavy cream, stirring constantly to keep things smooth. Cook until the sauce thickens beautifully, about 3 to 4 minutes—this creamy filling is what makes these croquettes truly comforting.
Step 3: Add Chicken and Vegetables
Stir in the shredded chicken and colorful frozen vegetables along with salt, pepper, thyme, and optional rosemary. Let everything cook together for a few minutes so the flavors meld and the mixture heats through. Once ready, remove from heat and let the filling cool completely so it’s easy to shape into croquettes.
Step 4: Shape the Croquettes
When the filling is cool enough to handle, scoop out tablespoon-sized portions and roll them into small, cylindrical shapes. If the mixture feels sticky, wet your hands slightly with water to keep the filling from sticking. This shaping is where your croquettes start to take on their classic, irresistibly bite-sized form.
Step 5: Coat the Croquettes
Prepare three shallow bowls for dredging: one with seasoned flour, one with beaten egg, and the last with panko breadcrumbs. Coat each croquette first in flour, then dip into egg, and finally press into breadcrumbs until thoroughly covered. This triple coating ensures your croquettes fry up crisp and golden every time.
Step 6: Heat the Oil
Pour about 2 inches of vegetable oil into a deep frying pan or pot and heat over medium-high until it reaches 350°F (175°C). To test if the oil is ready, drop in a small breadcrumb—it should sizzle and brown quickly. Maintaining this temperature is key to achieving that perfect crunchy exterior without greasiness.
Step 7: Fry the Croquettes
Carefully place croquettes into the hot oil in batches, avoiding overcrowding so they cook evenly. Fry for 3 to 4 minutes, turning occasionally, until each croquette is deep golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil and keep them crisp.
Step 8: Serve
Serve these piping hot chicken pot pie croquettes with your favorite dipping sauces like gravy, ranch, or even a spicy aioli for a delicious finishing touch. They’re perfect for sharing but good luck stopping at just one!
How to Serve Chicken Pot Pie Croquettes Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme over the top adds a burst of green color and fresh herbal aroma that complements the rich filling beautifully. For an extra touch of indulgence, drizzle with a bit of warm gravy or a dollop of sour cream.
Side Dishes
Pairing the croquettes with a crisp, refreshing salad or steamed green beans creates a wonderful balance of textures and flavors. Creamy mashed potatoes or buttery roasted vegetables also harmonize nicely with the hearty croquette centers.
Creative Ways to Present
For a party platter, line a serving tray with crisp lettuce leaves and nestle croquettes on top. Add small bowls of varied dipping sauces to encourage mixing and matching. These also make fantastic finger food for casual gatherings or can be served alongside a bowl of soup for a comforting meal.
Make Ahead and Storage
Storing Leftovers
Place cooled leftovers in an airtight container and refrigerate for up to 3 days. The filling maintains its creaminess while the exterior remains fairly crisp if stored properly.
Freezing
To freeze, place the shaped and coated croquettes on a baking sheet lined with parchment and flash freeze for a few hours. Once firm, transfer to a freezer-safe bag or container. They keep well for up to 2 months and can be fried directly from frozen.
Reheating
Reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes to restore crispiness. Avoid microwaving to keep the outer crust crunchy and the inside perfectly creamy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds extra flavor and convenience. Just shred or chop it before adding to the filling.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs can work in a pinch, but panko gives a lighter, crunchier coating. You could also try crushed cornflakes or crackers for a fun twist.
Can I bake these croquettes instead of frying?
You can bake them at 400°F (200°C) for about 20 minutes, turning halfway through, but frying gives the best crispiness and golden color.
How do I know when the oil is the right temperature for frying?
If you don’t have a thermometer, drop a small breadcrumb into the oil; it should sizzle immediately and turn golden within seconds.
Can these be made vegetarian?
Yes! Substitute the chicken with cooked mushrooms or a medley of hearty vegetables, and use vegetable broth instead of chicken broth for a delicious vegetarian alternative.
Final Thoughts
There’s something truly special about the perfect bite of a crispy exterior hiding a creamy, savory filling, and this Chicken Pot Pie Croquettes Recipe delivers just that. Whether you’re making it for a family dinner, a party snack, or those times when you just want to treat yourself, these croquettes are sure to bring smiles all around. So gather your ingredients, get frying, and enjoy every delicious, comforting bite!
Print
Chicken Pot Pie Croquettes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Chicken Pot Pie Croquettes are a delicious twist on the classic comfort food, combining tender cooked chicken, mixed vegetables, and a creamy filling, all encased in a crispy golden breadcrumb crust. Perfect as an appetizer or snack, these croquettes are fried to perfection for a crunchy outside and soft, savory inside.
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
Instructions
- Sauté the Aromatics: In a medium-sized 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 another 30 seconds while stirring to prevent burning.
- Make the Creamy Filling: Sprinkle the flour over the softened onions and garlic and stir to create a roux. Cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth, then the heavy cream, stirring constantly to prevent lumps. Continue cooking until the mixture thickens, approximately 3-4 minutes.
- Add Chicken and Vegetables: Stir in the cooked chicken, frozen mixed vegetables, salt, black pepper, dried thyme, and dried rosemary. Cook for another 2-3 minutes until well combined and heated through. Remove from heat and allow the mixture to cool completely.
- Shape the Croquettes: Once cooled to room temperature, scoop about 1 tablespoon of the filling and shape into small cylindrical croquettes using your hands or a spoon. If the mixture is sticky, wet your hands slightly to ease shaping.
- Coat the Croquettes: Prepare three bowls: one with seasoned flour (flour mixed with salt and pepper), one with the beaten egg, and one with breadcrumbs. Dredge each croquette first in the flour, then dip into the egg, and finally coat thoroughly with breadcrumbs.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep frying pan or large pot and heat over medium-high to 350°F (175°C). Test readiness by dropping a small breadcrumb piece into the oil—it should sizzle and brown quickly.
- Fry the Croquettes: Fry the croquettes in batches, avoiding overcrowding, for 3-4 minutes or until they turn golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the croquettes hot alongside gravy, ranch dressing, or your favorite dipping sauce for a tasty appetizer or snack.
Notes
- Ensure the filling is completely cooled before shaping to prevent the croquettes from falling apart during coating and frying.
- Use panko breadcrumbs for extra crunch and a lighter crust.
- If you want to bake instead of fry, brush croquettes with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Leftover croquettes can be reheated in a hot oven or air fryer to retain crispiness.
- Adjust seasoning to your taste before shaping croquettes.
