Fried Chicken Pot Pie Filling

Name: Fried Chicken Pot Pie Filling
Yield: 4
Ingredients: 6 tablespoons butter; 1 boneless, skinless chicken breast; ½ onion, sliced; 1 carrot, diced; ¼ cup english pea, cooked; 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

Recipe by Rie McClenny from tasty.co

Snacks

Ingredients

4 servings

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6 tablespoons butter
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1 boneless, skinless chicken breast
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½ onion, sliced
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1 carrot, diced
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¼ cup english pea, cooked
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6 tablespoons flour
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salt, to taste

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pepper, to taste
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2 cups milk
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flour, as needed
•

egg, as needed
•

panko breadcrumb, as needed
•

oil, to fry

Instructions

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.
Enjoy!