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
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
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.
