Chicken Pot Pie Croquettes are like the ultimate comfort blanket for your taste buds—everything you love about classic chicken pot pie, wrapped up into crispy, golden bites you can eat with your fingers! These irresistible croquettes feature juicy chicken, creamy mashed potatoes, vibrant veggies, and gooey cheddar, all mingling together inside a crunchy shell. Whether you’re looking for a cozy appetizer, a family-friendly snack, or a creative way to use leftovers, this recipe is sure to win every crowd with its nostalgic flavors and irresistible crunch.
Ingredients You’ll Need
The ingredient list for Chicken Pot Pie Croquettes is refreshingly straightforward, but every single component works magic when combined. Each element offers a vital addition—texture, savory depth, creaminess, or a gentle pop of color—making every bite an experience!
- Cooked chicken (2 cups, shredded or chopped): Using leftover rotisserie chicken makes these extra convenient and full of flavor.
- Mashed potatoes (1 cup): Creamy spuds hold the filling together and keep the centers ultra-moist.
- Frozen mixed vegetables (1/2 cup, thawed): For a touch of sweetness and those classic pot pie pops of color.
- Onion (1/4 cup, finely diced): Adds aromatic depth and a gentle bite to the mixture.
- Unsalted butter (2 tablespoons): Enriches the base and helps brown the onions perfectly.
- All-purpose flour (2 tablespoons, plus 1 cup for dredging): Thickens the filling and is also used for coating the croquettes before frying.
- Milk (1/2 cup): Pulls everything together into a creamy, dreamy filling.
- Garlic powder (1/2 teaspoon): Gives a warm, subtle kick without being overpowering.
- Salt (1/2 teaspoon): Brings out all the other flavors beautifully.
- Black pepper (1/4 teaspoon): Adds just enough heat to balance the creamy filling.
- Fresh thyme (1 teaspoon, or 1/2 teaspoon dried): Lends that classic herbaceous note true to chicken pot pie.
- Shredded cheddar cheese (1 cup, optional): For cheesy richness—totally delicious but not strictly necessary.
- Eggs (2 large, beaten): Help the panko stick and deliver a crisp crust.
- Panko breadcrumbs (1 1/2 cups): Create an ultra-crunchy exterior that fries up beautifully.
- Vegetable oil (for frying): Opt for a neutral oil with a high smoke point for best frying results.
How to Make Chicken Pot Pie Croquettes
Step 1: Prepare the Filling
Start by melting your butter in a skillet over medium heat, then toss in the diced onion. Sauté until the onions become soft and slightly translucent—this mellows out their bite and sets the flavor base. Sprinkle in your flour and let it cook for about a minute, just long enough to lose that raw taste and get a hint of toastiness. Slowly whisk in your milk, stirring nonstop, until the mixture is creamy and thick. Season with garlic powder, salt, pepper, and thyme. Take it off the heat and fold in the chicken, mashed potatoes, veggies, and (if you’re feeling indulgent) that mountain of shredded cheese. Let this goodness cool, then refrigerate for at least 30 minutes so your mixture firms up for perfect croquette forming.
Step 2: Shape and Coat the Croquettes
Once the filling is chilled and set, grab a spoon or small scoop and start shaping the mixture into balls or little logs—whatever strikes your fancy! Each one should be about the size of a golf ball for the ideal bite. Roll each croquette in flour first, then dip into beaten eggs, and finally, coat generously with panko breadcrumbs. This triple-dipping technique ensures the croquettes stay intact and get super crisp and golden when fried.
Step 3: Fry Until Crispy and Golden
Pour about 1 to 2 inches of vegetable oil into a deep skillet or Dutch oven and warm over medium heat. To check if it’s ready, drop in a breadcrumb—if it sizzles, you’re good to go! Gently lower the Chicken Pot Pie Croquettes in batches, being careful not to crowd the pan. Fry for 2 to 3 minutes on each side, or until irresistibly crunchy and deep golden. Transfer them to a paper-towel-lined plate to drain, resisting the urge to snag one before serving.
Step 4: Serve and Enjoy
These beauties are best enjoyed while still warm and crispy. Serve them alongside gravy or a creamy dipping sauce for the full nostalgic comfort food experience. Watch your friends and family hover around the platter, snagging croquettes by the handful until they disappear.
How to Serve Chicken Pot Pie Croquettes
Garnishes
Add a flourish of color and flavor by tossing a handful of chopped fresh parsley or thyme over the finished croquettes. For an extra decadent touch, a light drizzle of warm gravy or a dusting of finely grated Parmesan makes each bite even more irresistible. A sprinkle of flaky salt right out of the fryer also adds the perfect finishing touch.
Side Dishes
Chicken Pot Pie Croquettes play well with all sorts of classic sides! Pair them with a simple garden salad tossed in tangy vinaigrette, sweet coleslaw, or even roasted veggies to balance those rich, savory flavors. For a true comfort meal, serve with a warm bowl of creamy soup or a heap of buttery corn on the cob.
Creative Ways to Present
Why not turn these croquettes into sliders layered with lettuce, tomato, and your favorite sauce on mini rolls? Or thread them onto skewers for party-perfect finger food. Serving them atop fluffy mashed potatoes with a drizzle of gravy transforms these bites into a playful take on the classic chicken pot pie dinner—and kids especially love this fun twist!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Pot Pie Croquettes (lucky you!), simply allow them to cool completely, then pack them in an airtight container. They’ll stay fresh and delicious in the fridge for up to 3 days—just keep them separated with parchment paper to preserve that crunchy crust.
Freezing
Want to double your batch for easy snacks later? Shape the uncooked croquettes and arrange them on a baking sheet to freeze until solid, then transfer to a freezer bag. They’ll be ready to fry or bake straight from the freezer—no need to thaw! Perfect for quick appetizers or family movie nights.
Reheating
To revive leftover croquettes, pop them in the oven or air fryer at 375°F for about 8 to 10 minutes, until they’re piping hot and crispy again. Avoid the microwave if you can, since it tends to soften the crunchy coating. If you’re reheating from frozen, just add an extra few minutes to the cooking time.
FAQs
Can I bake Chicken Pot Pie Croquettes instead of frying?
Absolutely! For a lighter twist, arrange your croquettes on a parchment-lined baking sheet, spray or brush them lightly with oil, and bake at 400°F (200°C) for about 20 to 25 minutes. They’ll come out beautifully golden and still have plenty of crunch.
Do I have to use cheddar cheese in the filling?
The cheddar cheese is optional, but it adds a lovely melty richness. Feel free to skip it if you want something lighter or swap in another cheese like mozzarella, Swiss, or even a smoky gouda for a unique twist.
Which dipping sauces go best with Chicken Pot Pie Croquettes?
Classic gravy is always a winner, but you can mix it up with creamy ranch, honey mustard, aioli, or even a spicy sriracha mayo. Don’t be afraid to get creative—these croquettes are fantastic dunked into just about anything!
Can I use rotisserie chicken for Chicken Pot Pie Croquettes?
Rotisserie chicken is actually ideal here—it’s super flavorful and a great way to use leftovers or save time on a busy weeknight. Just be sure to shred or chop it finely so it mixes evenly into your filling.
How do I keep the croquettes from falling apart?
Chilling the filling thoroughly before shaping is the secret to success. Make sure your mixture is nice and cold and press it firmly when shaping each croquette. The flour, egg, and panko coating also help lock everything in place and hold up during frying or baking.
Final Thoughts
If you’re craving comfort in a crunchy, golden shell, Chicken Pot Pie Croquettes are absolutely calling your name. With their cozy, familiar flavors and irresistible bite-sized form, they’re a guaranteed hit whether you’re feeding friends or treating yourself. Grab your ingredients and give this recipe a try—you’ll want to make it again and again!
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Chicken Pot Pie Croquettes Recipe
- Total Time: 45 minutes (plus chilling time)
- Yield: 15–18 croquettes 1x
- Diet: Non-Vegetarian
Description
These Chicken Pot Pie Croquettes are a delightful twist on classic comfort food, combining the flavors of a pot pie in a crispy, bite-sized form. Perfect for using up leftover chicken and mashed potatoes, these savory croquettes are fried to golden perfection.
Ingredients
For the Croquettes:
- 2 cups cooked chicken (shredded or finely chopped)
- 1 cup mashed potatoes
- ½ cup frozen mixed vegetables (thawed)
- ¼ cup finely diced onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 cup shredded cheddar cheese (optional)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs (beaten)
- 1½ cups panko breadcrumbs
- vegetable oil for frying
Instructions
- Sauté the Onions: In a skillet over medium heat, melt the butter and sauté the onions until soft. Stir in the flour and cook for 1 minute.
- Prepare the Filling: Whisk in the milk until thickened, then add garlic powder, salt, pepper, and thyme. Remove from heat and stir in the chicken, mashed potatoes, mixed vegetables, and cheese if using. Chill for at least 30 minutes.
- Shape the Croquettes: Form the mixture into balls or logs. Coat each croquette in flour, egg, and panko breadcrumbs.
- Fry the Croquettes: Heat oil in a skillet and fry the croquettes until golden brown and crispy on both sides.
- Serve: Drain on paper towels and serve warm with gravy or sauce.
Notes
- Leftover rotisserie chicken and mashed potatoes work well for this recipe.
- Uncooked croquettes can be frozen and baked later at 400°F (200°C) for 20–25 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 croquette
- Calories: 120
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 30mg
