Description
Chicken Pot Pie Croquettes are crispy on the outside and creamy on the inside. They are a perfect comfort food.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, finely chopped
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
- 2 large eggs
- Oil for frying (canola or vegetable)
Instructions
- In a skillet, sauté the chopped onions until translucent. Add the mixed vegetables and cook until tender.
- Stir in the flour to create a roux. Gradually add the chicken broth, stirring constantly until thickened. Then add the heavy cream, garlic powder, onion powder, salt, and pepper. Mix well.
- Fold in the shredded chicken until well combined. Remove from heat and let the mixture cool for about 10–15 minutes.
- Once cooled, scoop 2 tablespoons of the filling and shape into small cylindrical forms. Place them on a parchment-lined baking sheet.
- Set up a coating station with one bowl of beaten eggs and another with breadcrumbs.
- Dip each croquette first in the egg, allowing excess to drip off, then roll in the breadcrumbs until fully covered.
- Heat oil in a deep pan over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes. Remove and place on paper towels to drain excess oil.
Notes
- Ensure the filling is completely cooled before shaping.
- Use a thermometer to check oil temperature for even frying.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 croquette
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg