Description
Chicken Pot Pie Croquettes are a playful, bite-sized spin on the classic dish with a pot pie filling. Best enjoyed with a gravy dipping sauce.
Ingredients
- FOR THE POT PIE FILLING:
- 1 Tablespoon Butter
- 1 Carrot, Diced
- ¼ cups Peas
- 1 Cooked Chicken Breast, Minced
- 2 cups Mashed Potato
- ½ teaspoons Onion Powder
- ¼ teaspoons Ground Nutmeg
- 1 Egg
- 2 Tablespoons Flour
- Warm Gravy Dipping Sauce, To Serve
- FOR THE COATING:
- ½ cups Flour
- 2 Eggs
- 1-½ cup Panko
- Canola Oil, For Frying
Preparation
Heat butter in a small skillet over medium heat. Add carrots and sauté for about 2 minutes or until carrots begin to soften. Add peas and sauté for another minute.
Remove carrots and peas from heat and add to a large bowl. Add minced chicken, mashed potato, onion powder, and nutmeg. Season with salt and pepper and mix until combined. Add egg and flour and mix until combined. If mixture seems too wet, add another tablespoon of flour. Cover mixture and chill.
For the coating, place flour, eggs and panko into three separate shallow bowls. Divide croquettes into 16 equal portions and form into balls (I used a small cookie scoop for this part). Coat each croquette in flour, then eggs, followed by panko.
Heat oven to 200°F. In a large skillet, heat 1/2 inch of canola oil until shimmering but not smoking. Fry croquettes in batches, turning as necessary until all sides are golden brown, about 3 minutes. Transfer the croquettes to a wire rack set over a baking sheet and place in oven to keep warm while frying the remaining croquettes. Sprinkle with salt and serve immediately with warm gravy dipping sauce.
Note: See the related blog post for a recipe for an irresistble gravy dipping sauce.
