Chicken Pot Pie Croquettes are a playful, bite-sized spin on the classic dish, with a pot pie filling and an irresistible gravy dipping sauce.

Sometimes, when life gets a little crazy, comfort food is the only thing that can come to the rescue. I’m talking fried, I’m talking carbs, and I’m talking creamy, rich sauces generously doused over fried carbs.

I’ve been stuck in crazy, non-stop work mode lately with little time for much else….what else is new.

But it all came to a head the other night when, after coming home dog tired from yet another late night of cooking for clients, all I wanted was to throw together a big bowl of pasta with butter and parm and devour it shamelessly in my bed. That’s not too much to ask, is it? But as I rummaged through the cupboards to discover there was not a single noodle in the house, my world seemed to crumble all around me and I cried ACTUAL tears, people.

I think this mini-breakdown was more about exhaustion than it was about carb withdrawls, but I still took it as a sign that I was in need of a little cheat meal (or five) to comfort my soul, and that’s how these Chicken Pot Pie Croquettes came into the picture. They are everything you need when you can’t even because life is just too much. They are also super nostalgic, because they remind me of little bit sized versions of those Marie Callender pot pies that I used to grub on as a child when mom was at work.

They’re pretty much your standard crunchy, fried chicken and potato croquettes, which are already one of my favorite appetizers of all time, turned up a notch with classic pot pie fillings like peas and carrots. And the roux-based sauce that is usually housed within chicken pot pie is awesomely reimagined as a creamy, savory, gravy-esque dipping sauce.

This recipe makes a good amount of sauce- you’ll probably look at it think it might be too much, but there is no such thing as too much sauce. It’s actually the perfect amount because I promise you’ll be double/triple dipping and scraping the bottom of the sauce bowl with your Chicken Pot Pie Croquettes to get every last bit of that yummy stuff!

5 from 1 vote

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Chicken Pot Pie Croquettes

Chicken Pot Pie Croquettes are a playful, bite-sized spin on the classic dish, with a pot pie filling and an irresistible gravy dipping sauce.

Course Appetizer

Cuisine American

Keyword chicken appetizer, chicken croquettes, Thanksgiving appetizer

Prep Time 5 minutes

Cook Time 25 minutes

Chilling time 1 hour

Total Time 1 hour 30 minutes

Servings 16 croquettes

Calories 200 kcal

Author Denisse

Ingredients

For the croquettes:

• 1 tablespoon butter
• 1 carrot diced
• 1/4 cup peas
• 1 cooked chicken breast minced
• 2 cups mashed potato
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg
• Salt and pepper
• 2-3 tablespoons flour
• 1 egg
• 2 tablespoons butter
• 2 tablespoons flour
• 1 shallot minced
• 1- 1 1/2 cups chicken broth
• 1 tablespoon heavy cream
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• Salt and pepper

For coating:

• 1/2 cup flour
• 2 eggs lightly beaten
• 1 1/2 cups panko breadcrumbs
• Canola oil for frying

Instructions

1. Heat butter in a small skillet over medium heat. Add carrots and sauté for about 2 minutes or until carrots begin to soften. Add peas and sauté for another minute.
2. Remove carrots and peas from heat and add to a large bowl. Add minced chicken, mashed potato, onion powder, and nutmeg. Season with salt and pepper and mix until combined. Add egg and 2 tablespoons flour and mix until combined. If mixture seems too wet add another tablespoon of flour. Cover mixture and chill.
3. While mixture is chilling make the gravy dipping sauce. Melt the butter in a small saucepan and sauté the shallots over medium-low heat for about 5 minutes or until translucent. Add the flour and cook over low heat, stirring constantly for about 2 minutes. Add 1 cup chicken broth to the sauce and whisk over low heat until thickened, about 1-2 minutes. For a thinner sauce add another 1/2 cup of broth. Add heavy cream, garlic powder and nutmeg. Season with salt and pepper. Set aside.
4. Place flour, eggs and panko into three separate shallow bowls. Divide the croquettes into 16 equal portions and form into balls (I used a small cookie scoop for this part). Coat each croquette in flour, then eggs, followed by panko.
5. Heat oven to 200°. In a large skillet, heat 1/2 inch of canola oil until shimmering but not smoking. Fry croquettes in batches, turning as necessary until all sides are golden brown, about 3 minutes. Transfer the croquettes to a wire rack set over a baking sheet and place in oven to keep warm while frying the remaining croquettes. Sprinkle with salt and serve immediately with warm dipping sauce.

Recipe Notes

These are best eaten fresh.