Flaky Chicken Pot Pie Croquettes Recipe: Comfort on the Go

Crispy chicken pot pie croquettes blend comforting classic flavors into an unexpected handheld delight.

Creamy potato and tender meat nestle inside a golden, crunchy exterior that surprises and delights.

Nostalgic memories of home-cooked meals dance with modern culinary creativity in these bite-sized treats.

Familiar ingredients get a playful makeover through clever preparation techniques.

Packed with rich, savory goodness, these croquettes promise a delightful twist on a beloved traditional dish.

Each morsel delivers a perfect balance of textures and memories.

Venture into this exciting recipe and experience a new way to enjoy a timeless favorite.

Cooking Method for Chicken Pot Pie Croquettes

Step 1: Boil and Mash Potatoes

Grab your potatoes and place them in a large pot. Cover with salted water and bring to a boil over medium-high heat.

Cook until the potatoes become tender, which takes about 20 minutes. Drain the water and return potatoes to the pot.

Rice or mash the potatoes thoroughly and transfer to a large mixing bowl.

Step 2: Season and Cook Chicken

Sprinkle salt and pepper over chicken thighs.

Heat olive oil in a large saute pan over medium heat. Cook the chicken until golden brown on both sides, approximately 6 to 8 minutes.

Remove chicken and let it rest for 5 minutes, then dice into small pieces.

Step 3: Saute Vegetables

Return the pan to medium heat.

• Carrots
• Celery
• Shallots

Saute for 6 minutes until tender. Incorporate peas and garlic, cooking for an additional 2 minutes.

Step 4: Create Creamy Chicken Mixture

Add diced chicken back to the pan. Sprinkle flour and cook for 1 minute.

Pour in milk and simmer until the mixture thickens, about 5 minutes. Season with Worcestershire sauce, salt, and pepper.

Step 5: Combine Potato and Chicken Mixture

Allow the chicken mixture to cool. Gently fold it into the mashed potatoes, being careful not to overmix.

Step 6: Form Croquette Balls

Line a baking sheet with parchment paper. Scoop the mixture into 2-tablespoon portions and shape into balls.

Refrigerate for 1-2 hours or overnight to firm up.

Step 7: Prepare Breading Station

• Bowl 1: Whisk eggs
• Bowl 2: Place breadcrumbs

Step 8: Fry Croquettes

Heat vegetable oil to 350°F in a large cast-iron pan or Dutch oven.

Roll each croquette in breadcrumbs, dip in egg wash, and coat again with breadcrumbs. Fry in batches until golden brown, about 1½ to 2 minutes per batch.

Transfer to a wire rack to drain excess oil.

Step 9: Prepare Aioli Sauce

• Mayonnaise
• Olive oil
• Dijon mustard
• Worcestershire sauce
• Hot sauce
• Black pepper

Refrigerate until ready to serve.

Step 10: Serve and Enjoy

Arrange croquettes on a platter and serve with aioli sauce on the side for dipping.

Chicken Croquettes Cooking Tips You’ll Appreciate

• Rice potatoes while warm to create a smoother, fluffier base for your croquettes, preventing lumpy results.
• Refrigerate croquette mixture for at least 1 hour to help them hold shape and ensure a crispy exterior when frying.
• Keep oil consistently at 350°F to prevent greasy croquettes and achieve a perfectly golden-brown crust.
• Gently fold chicken mixture into potatoes to maintain a light, tender texture without compressing the ingredients.
• Avoid overcrowding the pan when frying, which can lower oil temperature and lead to soggy croquettes.

Fun New Takes on Pot Pie Croquettes

• Spicy Southwest Croquettes: Add diced jalapeños, chili powder, and replace some breadcrumbs with crushed tortilla chips for a zesty Mexican-inspired version.
• Mediterranean Herb Croquettes: Mix in chopped fresh basil, oregano, and crumbled feta cheese, coating with herbed breadcrumbs for a Mediterranean flavor profile.
• Buffalo Chicken Croquettes: Incorporate buffalo sauce into the chicken mixture and serve with blue cheese dressing instead of aioli for a game-day inspired recipe.
• Truffle Parmesan Croquettes: Fold in grated parmesan cheese and a touch of truffle oil, then garnish with fresh chives for an elegant gourmet variation.

Pair These Croquettes With These Dishes

• Pair with Crisp Chardonnay: Select a medium-bodied Chardonnay with light oak notes to complement the creamy chicken filling and cut through the richness of the fried croquettes.
• Match with Arugula Salad: Toss a bright, peppery arugula salad with lemon vinaigrette to provide a fresh, zesty contrast to the heavy, comforting croquettes and cleanse the palate.
• Serve with Tangy Pickled Vegetables: Add a side of quick-pickled cucumber or cornichons to introduce a sharp, acidic element that balances the creamy potato and chicken mixture.
• Complement with Sparkling Apple Cider: Pour a cold, slightly sweet sparkling apple cider to enhance the savory flavors and provide a refreshing counterpoint to the deep-fried croquettes.

Keeping Pot Pie Croquettes Warm and Crispy

Store leftover croquettes in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.

Wrap individual croquettes tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month without losing quality.

Preheat oven to 375°F. Arrange croquettes on a baking sheet and warm for 10-12 minutes until crispy and heated through. Avoid microwave to maintain crunchiness.

Set air fryer to 350°F. Cook croquettes for 3-4 minutes, shaking basket halfway through to ensure even heating and restore original crispiness.

FAQs

• Why are croquettes a good alternative to traditional chicken pot pie?

Croquettes offer a fun, crispy twist on the classic comfort food. They combine the same delicious flavors of chicken pot pie into a portable, bite-sized appetizer that’s perfect for parties or snacking.

• Can I make the croquettes ahead of time?

Yes, you can prepare the croquettes and refrigerate them for 1-2 hours or overnight before frying. This helps them hold their shape and makes party prep easier.

• What's the best way to get a crispy exterior on the croquettes?

The key is to double-coat them in breadcrumbs and egg wash, then fry at the right temperature (350°F). This ensures a golden, crunchy exterior while keeping the inside creamy and flavorful.

What Sets Pot Pie Croquettes Apart From Others

• Craft Comfort Food Reimagined: Transform classic chicken pot pie into bite-sized croquettes that pack all the familiar, warm flavors into a crispy, golden package perfect for snacking or entertaining.
• Master Versatile Cooking Techniques: Learn professional-level skills like ricing potatoes, creating a creamy filling, and achieving perfectly golden-brown breading through straightforward step-by-step instructions.
• Prep-Ahead Party Pleaser: Make the croquettes in advance and refrigerate, allowing busy cooks to prepare components early and quickly fry them when guests arrive, reducing last-minute kitchen stress.
• Crowd-Pleasing Finger Food: Deliver a crowd-favorite appetizer that combines tender chicken, soft potatoes, and crunchy breadcrumb coating with a zesty aioli dip, guaranteed to impress at gatherings.

Everything Needed for Chicken Pot Pie Croquettes

• Chicken Thighs: A flavorful and tender meat that provides the core protein for the croquettes.

• Potatoes: A creamy and binding ingredient that helps hold the croquette mixture together.

• Carrot, Celery, Shallots: A classic aromatic combination that adds depth and subtle sweetness to the croquette filling.
• Peas: A sweet and tender vegetable that provides color and additional flavor.

• Flour: Helps to thicken the sauce and provide structure to the croquette mixture.
• Milk: Creates a creamy and smooth base for the filling.

• Breadcrumbs: Provides a crispy and golden exterior to the croquettes.
• Eggs: Acts as a binding agent to help the breadcrumbs adhere to the croquette.

• Salt, Black Pepper: Essential seasonings that enhance the overall flavor of the dish.
• Worcestershire Sauce: Adds a tangy and umami depth to the mixture.
• Garlic: Provides a robust and aromatic flavor to the filling.

• Olive Oil: Used for sautéing and adding richness to the dish.
• Butter: Adds flavor and helps sauté the vegetables.
• Vegetable Oil: Used for deep-frying the croquettes.

• Mayonnaise: Forms the base of the creamy dipping sauce.
• Dijon Mustard: Adds a tangy and sharp flavor to the aioli.
• Hot Sauce: Provides a spicy kick to the dipping sauce.

Chicken Pot Pie Croquettes Recipe

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4.5 from 12 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Comfort meets innovation in these chicken pot pie croquettes, blending classic American flavors into crispy, golden-brown bites. Creamy chicken filling wrapped in a crunchy panko crust promises a delightful twist you’ll savor with every delectable bite.

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Ingredients

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Main Proteins:

• 0.5 pound chicken thighs (about 2 medium chicken thighs)
• 3 large eggs

Vegetables and Aromatics:

• 1 pound russet potatoes, peeled and cut into 1 pieces
• 0.5 cup finely diced carrot
• 0.5 cup finely diced celery
• 0.5 cup diced shallot
• 0.5 cup frozen sweet peas
• 2 cloves garlic, minced

Binding and Seasoning Ingredients:

• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1.5 cups plain breadcrumbs
• 1 teaspoon Worcestershire sauce
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• Vegetable oil, as needed, for frying

For the Aioli:

• 0.5 cup mayonnaise
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Louisiana hot sauce
• 0.5 teaspoon freshly ground black pepper

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Instructions

1. Craft a zesty aioli by whisking mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, hot sauce, and black pepper. Refrigerate until serving time.
2. Boil salted water and cook potatoes until fork-tender, approximately 20 minutes.
3. Drain potatoes thoroughly and transform into smooth rice, transferring to a large mixing bowl.
4. Season chicken thighs with salt and pepper. Sear in olive oil over medium heat until golden, about 6-8 minutes per side.
5. Allow chicken to rest, then dice into small cubes.
6. In the same pan, melt butter and sauté carrots, celery, and shallots until softened, around 6 minutes.
7. Add peas and garlic, cooking for an additional 2 minutes.
8. Reintroduce diced chicken to the pan. Sprinkle flour and cook for 1 minute.
9. Pour milk into the mixture, simmering until thickened, about 5 minutes. Season with Worcestershire sauce, salt, and pepper.
10. Cool the chicken mixture, then gently fold into mashed potatoes without overmixing.
11. Form mixture into 2-tablespoon portions and shape into uniform balls. Chill for 1-2 hours.
12. Prepare two separate bowls: one with whisked eggs, another with breadcrumbs.
13. Heat vegetable oil to 350°F in a cast-iron pan. Coat each croquette in breadcrumbs, egg wash, then breadcrumbs again.
14. Fry croquettes in batches until achieving a rich golden-brown color, approximately 1½ to 2 minutes per batch.
15. Drain croquettes on a wire rack and serve alongside the prepared aioli for dipping.

Notes

• Perfectly rice potatoes by using a potato ricer or food mill for the smoothest texture, avoiding lumpy mashed potatoes.
• Chill the mixture thoroughly before shaping to help croquettes hold their form and prevent falling apart during frying.
• Use a thermometer to maintain consistent oil temperature, ensuring crispy golden exterior without burning or undercooking.
• Swap chicken for turkey or plant-based protein to accommodate different dietary preferences or restrictions.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 504 kcal
• Sugar: 3 g
• Sodium: 418 mg
• Fat: 29 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.2 g
• Carbohydrates: 33 g
• Fiber: 4 g
• Protein: 26 g
• Cholesterol: 165 mg