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Fried Chicken Pot Pie Filling
by Rie McClenny
6 Crispy Snacks To Make For Friends
for 4 servings
6 tablespoons butter
1 boneless, skinless chicken breast
½ onion, sliced
1 carrot, diced
¼ cup english pea
6 tablespoons flour
salt, to taste
pepper, to taste
2 cups milk
flour, as needed
egg, as needed
panko breadcrumb, as needed
oil, to fry
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Estimated values based on one serving size.
Add the butter to a pot over medium heat.
Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
Add diced carrots and peas and cook for 1-2 minutes.
Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
Add the milk and stir constantly until the mixture is thickened.
Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
Heat oil in a pot to 350˚F (180˚C).
Add the chicken pot pie balls in batches, frying until golden brown.