Chicken Pot Pie Croquettes - Justine Recipes

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These Chicken Pot Pie Croquettes offer a delightful twist on the classic comfort food. Combining the creamy filling of a traditional chicken pot pie with a crispy, golden exterior, they make for an irresistible appetizer or snack.

Perfect for entertaining or a cozy meal at home, these croquettes are sure to impress with their rich flavors and satisfying texture. Serve them with the tangy aioli for an added burst of taste.

Full Recipe

Ingredients:

2 cups mashed russet potatoes (preferably riced)
1 lb boneless, skinless chicken thighs
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
1 medium carrot, finely diced
1 celery stalk, finely diced
1 shallot, finely diced
1/2 cup frozen peas
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon Worcestershire sauce
1/2 cup plain breadcrumbs
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Canola oil, for frying

Directions:

Prepare the aioli: In a small bowl, combine mayonnaise, oil, mustard, Worcestershire sauce, and hot sauce. Season with pepper, cover, and refrigerate until ready to serve.
Boil the potatoes: Place potatoes in a large pot, cover with salted water by 1 inch, and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and return to the pot to dry. Rice the potatoes and set aside.
Cook the chicken: Season chicken with salt and pepper. Heat olive oil in a large sauté pan over medium heat. Cook chicken until golden brown on both sides, about 6–8 minutes. Remove, let rest for 5 minutes, then finely chop.
Sauté the vegetables: In the same pan, melt butter over medium heat. Add carrot, celery, and shallot; sauté until tender, about 6 minutes. Add peas and garlic; cook for 2 more minutes.
Make the béchamel: Add chopped chicken to the pan. Sprinkle in flour, stirring to combine. Gradually add milk, stirring constantly, and cook until the mixture thickens, about 5 minutes. Stir in Worcestershire sauce, salt, and pepper.
Combine with potatoes: Let the mixture cool slightly, then fold into the riced potatoes. Gently mix until just combined; avoid overmixing.
Shape the croquettes: Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of the mixture, shape into balls, and place on the baking sheet. Cover and refrigerate for 1–2 hours.
Dredge the croquettes: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each croquette first in flour, then in egg, and finally in panko.
Fry the croquettes: Heat 1 inch of canola oil in a large skillet over medium heat to 350°F (175°C). Fry croquettes in batches until golden brown on all sides, about 1½–2 minutes. Transfer to a wire rack set over a rimmed baking sheet to drain.
Serve: Arrange croquettes on a platter and serve with the prepared aioli on the side.

Prep Time: 10 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Kcal: Approximately 200 kcal per croquette
Servings: Makes about 16 croquettes

A Comfort Food Classic Reimagined

Chicken Pot Pie is a staple of comfort food, known for its flaky crust, creamy filling, and hearty ingredients. But what if you could enjoy all the cozy satisfaction of a pot pie—in a crispy, bite-sized form? Enter: Chicken Pot Pie Croquettes. These golden, crispy morsels are the perfect fusion of nostalgia and innovation. By transforming the traditional pot pie into croquettes, this recipe offers a new way to enjoy a beloved dish without compromising on flavor or texture.

Croquettes have long been a popular snack and appetizer across many cultures, from Spain to Japan. They are typically made from a base of mashed potatoes or béchamel, mixed with meats or vegetables, then coated in breadcrumbs and fried to golden perfection. This version blends the rich filling of a pot pie with the crispy delight of croquettes, creating a versatile dish that works just as well for parties and potlucks as it does for cozy weeknight dinners.

Why This Dish Works

There’s a balance of texture and taste that makes these croquettes shine. The outer shell is crisp and golden thanks to the panko coating, while the interior remains creamy and flavorful, filled with tender chicken, buttery vegetables, and a velvety béchamel sauce. The mashed potatoes, used as a binder, add a layer of smoothness and structure, ensuring the croquettes hold together well when fried.

One of the most compelling aspects of this recipe is its adaptability. You can prepare the croquettes ahead of time and refrigerate or freeze them until ready to fry, making them ideal for entertaining or meal prepping. They’re also a great way to use up leftover chicken or mashed potatoes—turning potential food waste into a gourmet snack.

A Historical Nod to Two Classics

Both chicken pot pie and croquettes have storied culinary histories. Pot pie has roots in English cuisine but gained popularity in North America, particularly in the United States, where it’s often associated with home-cooked comfort. Traditionally baked with a top and bottom crust, pot pie is all about warmth, nourishment, and nostalgia.

Croquettes, on the other hand, originated in France and were popularized globally for their versatility and simplicity. From Spain’s jamón-stuffed croquetas to Dutch beef kroketten, every region has its take. The fusion of these two culinary icons makes for a dish that feels both familiar and exciting.

Perfect for Entertaining

One of the standout qualities of Chicken Pot Pie Croquettes is how easily they fit into a party menu. Unlike traditional pot pies that require utensils and plates, these are perfect finger foods. Guests can grab one (or three) and keep mingling without needing to sit down.

They also look impressive when served on a platter—golden, uniform bites that hint at something special inside. You can pair them with a range of dipping sauces, though a sharp aioli, honey mustard, or even a spiced-up ranch would be ideal complements.

Hosting a game day gathering? These are more elevated than your usual wings or sliders. Planning a cozy dinner party? Serve them as an appetizer and watch your guests marvel at the creativity.

A Family-Friendly Favorite

Kids love anything crispy and bite-sized, and these croquettes are no exception. They hide a healthy dose of vegetables like peas, carrots, and celery inside, making them a great way to sneak in some nutrition. They also make fantastic lunchbox additions—just pack a few with a small container of sauce, and you’ve got a fun, balanced midday meal.

If you’re serving picky eaters, you can adjust the veggie blend to include what they like best, or leave out certain ingredients altogether. The creamy interior is forgiving, and the crispy coating ensures a satisfying crunch with every bite.

Freezer-Friendly and Make-Ahead Options

These croquettes are a dream for those who love meal prepping. You can shape and bread them in advance, then freeze them on a baking sheet before transferring them to a zip-top bag or airtight container. They’ll keep well for up to 3 months.

To cook from frozen, simply fry them a little longer than you would fresh ones—no need to thaw. Alternatively, you can bake or air-fry them if you prefer a lighter version, though the texture will differ slightly.

If you’re planning a holiday gathering or special event, having a batch of these in the freezer means you’re always just minutes away from an impressive homemade appetizer.

Tips for Success

Use cold mashed potatoes: This helps the croquettes hold their shape better during the shaping and frying process.
Chop the chicken finely: Smaller pieces ensure a smoother texture and more uniform consistency in each bite.
Let the mixture chill: Once you’ve mixed the filling, allow it to chill in the refrigerator. This firms it up and makes shaping the croquettes much easier.
Double dredge for extra crunch: If you like a thicker, crispier coating, dip the croquettes in egg and panko twice before frying.
Fry in batches: Overcrowding the pan lowers the oil temperature, leading to soggy croquettes. Give each batch the space it needs to become golden and crisp.

Pairing Ideas

Looking to serve these as part of a full meal? Here are some ideas to round out your plate:

Salads: A fresh green salad with a tangy vinaigrette balances the richness of the croquettes.
Soups: Pair with a light vegetable or tomato soup for a comforting duo.
Drinks: A chilled white wine or crisp cider complements the creamy interior and crunchy coating beautifully. For non-alcoholic options, try sparkling water with a squeeze of lemon or a spiced apple cider.

Customization and Variations

One of the joys of a dish like this is how easily it adapts:

Swap the protein: Try turkey, ham, or even roasted mushrooms for a vegetarian version.
Add cheese: A bit of shredded cheddar or gruyère in the filling adds a luxurious touch.
Spice it up: Add cayenne or smoked paprika for a subtle kick.
Go global: Infuse the filling with curry powder, Italian herbs, or Cajun seasoning for a unique twist.

A Modern Take on Nostalgia

While rooted in familiar flavors, Chicken Pot Pie Croquettes represent a modern approach to nostalgic cooking. They offer all the comfort of a pot pie but in a form that’s easier to serve, more versatile, and even more fun to eat. Whether you’re making them for your family, guests, or just yourself, they’re bound to become a favorite.

Food, after all, is more than sustenance—it’s storytelling. And these croquettes tell a tale of tradition with a crispy, modern twist.

Conclusion

Chicken Pot Pie Croquettes are a celebration of contrasts—creamy yet crispy, classic yet contemporary, comforting yet refined. They take everything we love about chicken pot pie and reimagine it into a portable, snackable form that’s perfect for today’s fast-paced, flavor-hungry world.

Whether you’re serving them at a party, packing them for lunch, or freezing a batch for later, this dish is endlessly adaptable, deeply satisfying, and just plain fun. It’s comfort food without compromise—and that’s something worth frying for.