Name: Chicken Pot Pie Croquettes Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 tablespoons butter; ½ cup finely chopped onion; ½ cup finely chopped carrots; ½ cup finely chopped celery; 2 tablespoons all-purpose flour; ¾ cup whole milk; 1 ½ cups cooked shredded chicken; ½ cup frozen peas; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; ¼ teaspoon dried thyme; 1 cup shredded cheddar cheese (optional); 1 cup all-purpose flour (for dredging); 2 large eggs (beaten); 1 ½ cups seasoned breadcrumbs; vegetable oil for frying

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Say hello to your new favorite comfort food appetizer: Chicken Pot Pie Croquettes! Imagine everything you love about a creamy, savory chicken pot pie, transformed into crunchy, golden bites that are impossible to resist. These croquettes feature a luscious filling packed with tender chicken, peas, carrots, and aromatic herbs, encased in a crisp breadcrumb crust. Whether you’re looking for a party snack, a cozy family treat, or a genius way to use up leftover chicken, these bites deliver serious satisfaction in every mouthful. Trust me, you won’t stop at just one.

Chicken Pot Pie Croquettes Recipe - Recipe Image

Ingredients You’ll Need

The best part about Chicken Pot Pie Croquettes is how straightforward the ingredient list is. Each component brings something special to the table—flavor, creaminess, crunch, or a pop of color—so you’ll be amazed at how such simple staples create magic together.

Butter: Provides a rich base for sautéing your veggies and creating that classic pot pie flavor.
Onion (½ cup, finely chopped): Adds savory depth and a touch of sweetness to the filling.
Carrots (½ cup, finely chopped): Lend sweetness and color for that familiar pot pie look and taste.
Celery (½ cup, finely chopped): Adds aromatic crunch and freshness to balance the creaminess.
All-Purpose Flour (2 tablespoons for filling + 1 cup for dredging): Thickens the luscious filling and gives the croquettes structure.
Whole Milk (¾ cup): Creates a silky, creamy sauce that binds the filling.
Cooked Shredded Chicken (1 ½ cups): The star of the show—use rotisserie chicken or leftovers for maximum flavor and ease.
Frozen Peas (½ cup): Infuse little pops of sweetness and vibrant green color.
Salt (½ teaspoon): Brings out all the savory flavors in the croquette filling.
Black Pepper (¼ teaspoon): Adds subtle warmth and spice without overpowering.
Garlic Powder (¼ teaspoon): Delivers a gentle savory note that blends beautifully.
Dried Thyme (¼ teaspoon): Provides essence-of-pot-pie herbal fragrance.
Shredded Cheddar Cheese (1 cup, optional): For extra richness and melty goodness—add if you want a decadent twist!
Eggs (2 large, beaten): Help the breadcrumbs stick and set up that crunchy exterior.
Seasoned Breadcrumbs (1 ½ cups): Coat each croquette so they fry up perfectly crisp and golden.
Vegetable Oil: For frying—use a neutral oil to get that satisfying crunch.

How to Make Chicken Pot Pie Croquettes

Step 1: Sauté the Vegetables

Begin by melting butter in a medium skillet over medium heat. Sauté your chopped onion, carrots, and celery for 4 to 5 minutes until the veggies soften and their flavors blossom. This aromatic trio is the heart of a classic pot pie filling, and their gentle sizzle sets the cozy tone for the whole recipe.

Step 2: Make the Creamy Base

Sprinkle 2 tablespoons flour over the sautéed veggies and stir for about a minute—this cooks out the raw taste and helps build a thick, creamy consistency. Slowly whisk in the milk, stirring constantly as the mixture bubbles and thickens into a beautiful, silky sauce (about 2–3 minutes). This luscious base ensures that every bite of your Chicken Pot Pie Croquettes will be rich and comforting.

Step 3: Stir in Chicken, Peas, and Seasonings

Now, fold in the cooked shredded chicken, frozen peas, salt, black pepper, garlic powder, thyme, and cheese if you’re using it. Give everything a thorough mix so that all your filling ingredients are evenly distributed. This is when those classic pot pie aromas hit and you’ll know you’re making something truly special.

Step 4: Chill the Mixture

You’ll want your filling to be firm enough to shape easily, so transfer it to a bowl and pop it in the fridge for at least an hour. The chilling process is your ticket to croquettes that hold their perfect oval shape during the breading and frying steps to come.

Step 5: Shape and Bread the Croquettes

Scoop out 2–3 tablespoons of the chilled filling and roll it into ovals or football-shapes—about the size of a hefty meatball. Dredge each one first in flour, then dip it into beaten egg, and finally roll gently in seasoned breadcrumbs. This triple coat ensures the croquettes fry up extra crisp with a beautiful golden exterior.

Step 6: Chill Again for Best Results

Once breaded, arrange the croquettes on a tray and refrigerate for another 20–30 minutes. This little nap gives them even more structure, so they won’t fall apart in the oil and will have an even, crunchy finish.

Step 7: Fry to Golden Perfection

Pour vegetable oil into a deep pan—about 2 inches is perfect—and heat to 350°F (175°C). Fry the croquettes in batches, turning gently, for 3–4 minutes until crisp and deeply golden all over. Remove to paper towels to drain and serve piping hot while the insides are creamy and luscious.

How to Serve Chicken Pot Pie Croquettes

Garnishes

Sprinkle your fresh-from-the-fryer croquettes with a pinch more salt and a dusting of chopped parsley for a burst of color. A light drizzle of warm chicken gravy or a dollop of ranch dressing can send these over the top, making every bite a mini feast.

Side Dishes

Pair Chicken Pot Pie Croquettes with a crisp green salad, creamy coleslaw, or roasted vegetables to round out your meal. Mashed potatoes or buttery corn are fantastic choices too, embracing the comfort food vibes to the fullest.

Creative Ways to Present

Serve these croquettes piled high on a rustic platter, tucked into slider buns with lettuce and tomato, or even skewered for a whimsical party bite. For a modern twist, try serving them atop a bed of arugula with a drizzle of tangy vinaigrette or alongside mini bowls of dipping sauces for a DIY croquette bar.

Make Ahead and Storage

Storing Leftovers

To keep leftover Chicken Pot Pie Croquettes tasting their best, arrange them in a single layer in an airtight container and refrigerate for up to 3 days. They’ll hold onto that creamy interior and crispy crust, especially if you reheat them properly!

Freezing

These croquettes freeze beautifully. Lay uncooked or cooked croquettes on a baking sheet to freeze individually, then transfer to freezer bags. They’ll keep well for up to 1 month—perfect for make-ahead entertaining or quick weeknight cravings.

Reheating

For best results, reheat Chicken Pot Pie Croquettes in a 375°F oven for 10–12 minutes until heated through and the outside crisps up again. Air fryers work wonders for a speedy re-crisp. Avoid microwaving, as this can soften the lovely crust.

FAQs

Can I make Chicken Pot Pie Croquettes in advance?

Absolutely! You can prepare and shape the croquettes a day ahead, keeping them chilled in the fridge until you’re ready to fry or bake. This makes them perfect for stress-free entertaining or meal prepping.

Can I bake these instead of frying?

Yes! For a lighter version, arrange the breaded croquettes on a parchment-lined baking sheet, spray with a little oil, and bake at 400°F for 20–25 minutes until golden and heated through. They won’t be quite as crisp but are still delicious.

What’s the best chicken to use?

Leftover rotisserie, poached, or roasted chicken all work well—just make sure it’s shredded or chopped. Dark or white meat is equally tasty; just go with whatever you have on hand.

Can I customize the filling?

Definitely! Add corn, sauteed mushrooms, or swap cheddar for Swiss or mozzarella cheese. The recipe is forgiving and a great way to use up what’s in your fridge—just keep the ratio of creamy filling to mix-ins balanced.

What’s the best way to serve Chicken Pot Pie Croquettes at a party?

Serve them on a big platter with toothpicks and a trio of dipping sauces like ranch, garlic aioli, and classic brown gravy. They’re great for passing around and always a crowd favorite.

Final Thoughts

If you’re craving a classic comfort food in a playful, shareable package, Chicken Pot Pie Croquettes are a must-try. With their creamy hearts and crisp coats, they’re impossible not to love—so gather your ingredients, invite your favorite people, and get ready to enjoy a batch (or two) of pure homemade comfort.

Chicken Pot Pie Croquettes Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 16 croquettes 1x
Diet: Non-Vegetarian

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Description

If you love the comforting flavors of chicken pot pie, you’ll adore these crispy Chicken Pot Pie Croquettes. Perfect for parties or as a tasty snack, these golden bites are packed with shredded chicken, veggies, and cheddar cheese, then coated in breadcrumbs and fried to perfection.

Ingredients

Scale

For the Croquettes:

2 tablespoons butter
½ cup finely chopped onion
½ cup finely chopped carrots
½ cup finely chopped celery
2 tablespoons all-purpose flour
¾ cup whole milk
1 ½ cups cooked shredded chicken
½ cup frozen peas
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon dried thyme
1 cup shredded cheddar cheese (optional)
1 cup all-purpose flour (for dredging)
2 large eggs (beaten)
1 ½ cups seasoned breadcrumbs
vegetable oil for frying

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Instructions

In a medium skillet, melt butter over medium heat. Add onion, carrots, and celery and sauté for 4–5 minutes until soft.

Stir in flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 2–3 minutes. Stir in shredded chicken, peas, salt, pepper, garlic powder, thyme, and cheese if using. Remove from heat and let the mixture cool slightly. Refrigerate for at least 1 hour, or until firm enough to shape.

Once chilled, scoop 2–3 tablespoons of mixture and roll into oval-shaped croquettes. Dredge each croquette in flour, dip in beaten egg, and coat with breadcrumbs. Place on a tray and refrigerate again for 20–30 minutes to help them hold their shape during frying.
Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry croquettes in batches for 3–4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels and serve hot.