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