Chicken Pot Pie Croquettes

• Meat

  • 1 Chicken breast, cooked

• Produce

  • 1 Carrot
  • 1/4 tsp Garlic powder
  • 2 cups Mashed potato
  • 1/2 tsp Onion powder
  • 1/4 cup Peas
  • 1 Shallot

• Refrigerated

  • 3 Egg

• Canned Goods

  • 1 cups Chicken broth

• Baking & Spices

  • 12 tbsp Flour
  • 3/8 tsp Nutmeg, ground
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 1 1/2 cups Panko breadcrumbs

• Dairy

  • 3 tbsp Butter
  • 1 tbsp Heavy cream

Found on lepetiteats.com

Description

Ingredients

• for the croquettes:
• 1 tablespoon butter
• 1 carrot, diced
• ¼ cup peas
• 1 cooked chicken breast, minced
• 2 cups mashed potato
• ½ teaspoon onion powder
• ¼ teaspoon ground nutmeg
• salt and pepper
• 2-3 tablespoons flour
• 1 egg
• for the gravy dipping sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 shallot, minced
• 1- 1½ cups chicken broth
• 1 tablespoon heavy cream
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground nutmeg
• salt and pepper
• for coating:
• ½ cup flour
• 2 eggs, lightly beaten
• 1½ cups panko breadcrumbs
• canola oil, for frying

Directions

• 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.
• 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.
• 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 ½ cup of broth. Add heavy cream, garlic powder and nutmeg. Season with salt and pepper. Set aside.
• 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.
• Heat oven to 200°. In a large skillet, heat ½ 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.