If you’re craving the comforting flavors of chicken pot pie but want something a little more bite-sized and crispy, then these Chicken Pot Pie Croquettes are for you! Imagine crispy, golden croquettes filled with creamy chicken, vegetables, and savory herbs, just like your favorite chicken pot pie, but in a fun, snackable form. Paired with a creamy dipping sauce, they’re the perfect balance of comfort and crunch—trust me, they’ll disappear in no time!
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These croquettes are perfect for a cozy dinner, a casual gathering, or even as a fun twist on traditional comfort food. The creamy filling inside combined with the crispy coating is a treat for your taste buds. You’ll love the convenience and how they bring all the deliciousness of chicken pot pie into a bite-sized wonder!
Why You’ll Love Chicken Pot Pie Croquettes
Here’s why these croquettes will be your new favorite go-to snack or side dish:
Crispy and Creamy
The crunchy, golden crust gives way to a rich, creamy chicken filling that tastes just like chicken pot pie. It’s the best of both worlds!
Comfort Food Made Convenient
Chicken pot pie is a classic comfort food, and now you can enjoy all those flavors in an easy-to-eat croquette form—perfect for any occasion!
Fun and Interactive
These croquettes are ideal for sharing, dipping, and enjoying with friends and family. The dipping sauces add an extra layer of flavor and fun.
Simple Ingredients, Big Flavor
You’ll find familiar, pantry-friendly ingredients in these croquettes, which means no complicated shopping list and no hassle in the kitchen.
Versatile
These croquettes are perfect as a snack, appetizer, or side dish. They’re also great for meal prep and freeze beautifully for a quick and easy meal later.
Ingredients in Chicken Pot Pie Croquettes
Here’s what you’ll need to make these crispy, creamy croquettes:
Cooked Chicken
Shredded or diced chicken is the star of these croquettes. You can use leftover roasted chicken, rotisserie chicken, or even cooked chicken breasts.
Frozen Mixed Vegetables
A classic chicken pot pie filling, with carrots, peas, corn, and green beans. You can use any veggies you like or have on hand.
Cream of Chicken Soup
This gives the filling that creamy, comforting texture we love in chicken pot pie. It helps bind everything together and keeps the filling nice and smooth.
Mashed Potatoes
For that creamy, soft texture inside the croquettes. It also helps the filling stay together.
Breadcrumbs
For coating the croquettes and making them crispy. You can use panko breadcrumbs for extra crunch.
Eggs
For binding the filling and breadcrumbs, making sure everything holds together nicely during frying.
Flour
To coat the croquettes before dipping in egg and breadcrumbs, giving them that extra crispy crust.
Salt and Pepper
To season the filling and bring out all those delicious flavors.
Olive Oil
For frying the croquettes until they’re golden and crispy.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these crispy, creamy croquettes:
Mix the Filling
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, and mashed potatoes. Stir everything together until well combined. Season with salt and pepper to taste.
Shape the Croquettes
Scoop out small amounts of the filling and shape them into small balls or oval-shaped croquettes. If the mixture is a bit too sticky, you can wet your hands to make shaping easier.
Prepare the Coating
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each croquette in the flour first, then dip it into the egg, and finally coat it with breadcrumbs. Be sure the croquette is evenly coated in breadcrumbs for that crispy outer layer.
Fry the Croquettes
In a deep skillet or frying pan, heat a few tablespoons of olive oil over medium heat. Once the oil is hot, carefully fry the croquettes in batches, turning them occasionally until golden and crispy on all sides. This should take about 4-5 minutes per batch.
Drain and Rest
Once the croquettes are golden and crispy, transfer them to a paper towel-lined plate to drain any excess oil. Let them rest for a minute or two before serving.
Serve and Enjoy
Serve the chicken pot pie croquettes with your favorite dipping sauce, like ranch, honey mustard, or a creamy garlic dip. Enjoy while they’re still hot and crispy!
How to Serve Chicken Pot Pie Croquettes
These croquettes are delicious on their own, but they also pair perfectly with a variety of sides and dips to elevate the meal. Here are a few serving suggestions:
Crisp Green Salad
Pair the croquettes with a fresh green salad. A simple vinaigrette will balance out the richness of the croquettes and add a refreshing touch.
Dipping Sauces
Serve with a variety of dipping sauces, like ranch, honey mustard, or a creamy garlic sauce, to add even more flavor to each bite.
Roasted Vegetables
Roasted Brussels sprouts, carrots, or sweet potatoes would be a great side dish to go with these croquettes, adding some extra color and nutrition to the meal.
Rice or Quinoa
Serve with a side of rice or quinoa to make it a more filling meal. These croquettes would also go well with mashed potatoes for a super comforting combination.
Additional Tips
Make Ahead
You can prepare the croquettes ahead of time and store them in the fridge for up to a day before frying. This will help save time if you’re prepping for a party or a busy weeknight dinner.
Freezing
These croquettes freeze beautifully! Freeze them before frying by placing them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. Fry them directly from the freezer when you’re ready to eat.
Baking Option
If you’d rather bake them, preheat the oven to 375°F (190°C), place the croquettes on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Spicy Kick
For a spicy twist, add a little bit of hot sauce or cayenne pepper to the filling mixture. It’s a great way to add some heat to these croquettes!
FAQ Section
Q1: Can I use leftover turkey instead of chicken?
A1: Yes! Leftover turkey works great in these croquettes. It’s a fantastic way to use up your holiday leftovers.
Q2: Can I make these croquettes ahead of time?
A2: Yes! You can shape and coat the croquettes ahead of time and store them in the fridge for up to 24 hours before frying.
Q3: How do I store leftovers?
A3: Store leftover croquettes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10 minutes, or until crispy.
Q4: Can I bake these croquettes instead of frying them?
A4: Absolutely! Bake at 375°F for 20-25 minutes, flipping halfway through, until golden and crispy.
Q5: Can I use homemade mashed potatoes instead of store-bought?
A5: Yes! Homemade mashed potatoes work wonderfully in this recipe, giving the croquettes even more of a homemade touch.
Q6: Can I freeze these croquettes?
A6: Yes! Freeze them before frying by placing them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Fry them directly from the freezer when you’re ready to eat.
Q7: Can I add cheese to the filling?
A7: Yes! You can add some shredded cheese, like cheddar or mozzarella, to the filling for extra flavor and creaminess.
Q8: Can I use different vegetables?
A8: Absolutely! Feel free to swap out the frozen mixed veggies for other vegetables you prefer, like mushrooms, corn, or even spinach.
Q9: Can I make these gluten-free?
A9: Yes! Simply use gluten-free breadcrumbs and flour to make the croquettes gluten-free.
Q10: How do I reheat these croquettes?
A10: To reheat, place the croquettes on a baking sheet and bake at 375°F for 10 minutes or until crispy again.
Conclusion
These Chicken Pot Pie Croquettes are the ultimate comfort food in a fun, crispy package. With a creamy, savory filling inside and a crispy outer layer, they’re perfect for snacking, sharing, or serving as a side dish. Plus, the cranberry mayo or other dipping sauces will add that extra pop of flavor. Whether you’re making them for a cozy meal or a gathering with friends, these croquettes are sure to impress and satisfy!
Print
Chicken Pot Pie Croquettes
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 20 croquettes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Delicious Chicken Pot Pie Croquettes filled with creamy chicken, vegetables, and mashed potatoes, perfectly fried until golden brown and crispy. Served with a tangy aioli for dipping.
Ingredients
For the aioli:
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1/2 cup mayonnaise
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1 tablespoon extra-virgin olive oil
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2 teaspoons Dijon mustard
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1 teaspoon Worcestershire
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1 teaspoon Louisiana hot sauce
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1/2 teaspoon freshly ground black pepper
For the croquettes:
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1 pound Russet potatoes, peeled and cut into 1” pieces
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Kosher salt, as needed
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Freshly ground black pepper, as needed
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2 tablespoons extra-virgin olive oil
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1/2 pound chicken thighs, about 2 medium chicken thighs
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3 tablespoons unsalted butter
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1/2 cup finely diced carrot
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1/2 cup finely diced celery
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1/2 cup diced shallot
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1/2 cup frozen sweet peas
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 cup whole milk
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1 teaspoon Worcestershire
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3 large eggs
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1 1/2 cups plain breadcrumbs
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Vegetable oil, as needed, for frying
Instructions
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For the aioli:
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In a small mixing bowl, combine the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, hot sauce, and black pepper. Stir well, cover, and refrigerate until ready to serve (up to 1 week).
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For the croquettes:
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In a large pot, add the potatoes and cover with salted water by 1” (2.5 cm). Bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and return the potatoes to the pot to dry any excess water. Rice the potatoes and transfer to a large mixing bowl. Set aside.
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Season the chicken thighs with salt and pepper. Heat olive oil in a large sauté pan over medium heat. Add the chicken and cook until golden brown on both sides, about 6 to 8 minutes. Remove the chicken and set aside to rest for 5 minutes. Dice the chicken.
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Return the pan to medium heat. Add butter, then sauté the carrot, celery, and shallots for 6 minutes until tender. Add peas and garlic, cooking for 2 more minutes.
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Add the diced chicken back into the pan. Stir in the flour and cook for 1 minute. Add milk and simmer until thickened, about 5 minutes. Season with Worcestershire sauce, salt, and pepper. Let the mixture cool, then stir it into the mashed potatoes, being careful not to over-mix.
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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.
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In one bowl, whisk the eggs, and in another, place the breadcrumbs.
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Heat vegetable oil to 350ºF (180ºC) in a large cast-iron pan or Dutch oven. Roll each croquette in the breadcrumbs, dip in the egg wash, then back in the breadcrumbs. Fry in batches until golden brown, about 1½ to 2 minutes per batch. Remove to a wire rack to drain.
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To serve:
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Serve the croquettes on a platter with the aioli on the side for dipping.
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Notes
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Make sure to refrigerate the croquettes before frying to help them hold their shape.
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The aioli can be made up to 1 week in advance for convenience.
Nutrition
- Serving Size: 1 croquette
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg