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Fried Chicken Pot Pie Filling

by Rie McClenny featured in 6 Crispy Snacks To Make For Friends

Inspired by


for 4 servings

  • 6 tablespoons
  • 1 boneless, skinless chicken breast
  • ½ onion, sliced
  • 1 carrot, diced
  • ¼ cup
    english pea, cooked (35 g)
  • 6 tablespoons
  • salt, to taste
  • pepper, to taste
  • 2 cups
    milk (480 mL)


  • flour, as needed
  • egg, as needed
  • panko breadcrumbs, as needed
  • oil, to fry
    Calories 375
    Fat 31g
    Carbs 19g
    Fiber 1g
    Sugar 7g
    Protein 6g

Estimated values based on one serving size.



  1. Add the butter to a pot over medium heat.
  2. Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
  3. Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
  4. Add diced carrots and peas and cook for 1-2 minutes.
  5. Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
  6. Add the milk and stir constantly until the mixture is thickened.
  7. Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
  8. 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.
  9. Heat oil in a pot to 350˚F (180˚C).
  10. Add the chicken pot pie balls in batches, frying until golden brown.
  11. Enjoy!




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