Description
Mini chicken pot pies encased in bread instead of pie crust, coated with bread crumbs, and deep fried until golden and crispy. Creamy and comforting inside, crunchy outside, and delicious all over.
Ingredients
Chicken Pot Pie Filling:
- 1 tbsp olive oil
- 2 tbsp butter
- 1/4 yellow onion, finely chopped
- 1 tablespoon minced garlic
- 1 chicken stock cube (optional, I use Knorr)
- 2 tbsp all purpose flour
- ½ tsp each salt, pepper, chilli flakes and oregano (adjust to taste)
- 1 cup whole milk (240g)
- 1 cup boiled, shredded chicken (125g)*
- 3/4 cup chopped frozen veggies of choice (I like corn, carrots and peas)*
Egg Wash:
- 2 large eggs
- 2 tbsp milk
Coating:
- 3/4 cup panko bread crumbs
- 3 tbsp all purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp chili flakes
Assembly:
- 2 packs of Hawaiian Sweet Slider Buns (18 slider buns) or sliced bread in similar quantity
- 1/2 to 1 cup shredded mozzarella cheese
- Vegetable, canola or avocado oil to fry
Instructions
Chicken Pot Pie Filling:
- Heat oil and butter over medium heat in a saucepan. Add the onion and cook for a few minutes until it becomes golden in color
- Add the minced garlic and chicken stock cube, and cook and stir for 1 minute until fragrant
- Turn the heat to low. Add the seasonings and flour and stir for 1 to 2 minutes. It is ok if the mixture looks dark in color as long as it's not burnt!
- Add the milk and whisk it in gently. Continue to cook on low heat until a thick white sauce forms. Taste and adjust seasoning as needed
- Turn off the heat and mix in the shredded chicken and veggies. Stir to combine
- Let the filling cool down completely (I recommend refrigerating for 15 minutes)
Egg Wash:
- Whisk the eggs and milk in a large bowl until the eggs are thoroughly broken down
Coating:
- Mix together the ingredients in a deep plate / large bowl
Assembly:
- Separate the slider buns into their 2 halves (but keep them next to each other as they will be joined together to make the pockets). Use a rolling pin to flatten each bun half into a flat circle (don't use so much force as to break them, though)
- Take one half of a slider bun and place it cut (white) side facing up. Place a spoonful of the chilled filling in the center in a little mound, and press in a small amount of shredded cheese. Use a pastry brush to brush the edges of the bun with egg wash. Then take the other half of the slider bun and place it on top, cut side down. The 2 cut sides should be facing inwards towards each other. Use your fingers to seal the edges of the 2 halves together tightly. You can lift and rotate the pocket in your hand as you do this to make it easier.
- Repeat until all sliders have been turned into pockets. Freeze for 10 minutes to make them easier to work with
- Once chilled, it is time to coat. Use one hand to dip a pocket in the egg wash, getting it covered on both sides. Lift and let any excess egg wash drip off. Then place in the bowl with the coating, and use the other hand to thoroughly coat on both sides, pressing the coating in. Lift and shake off any excess coating, and place on a wire rack. Repeat with all bread pockets
- Heat 1-2" of oil in a large frying pan / wok until it reaches 350F. Carefully fry ~4 bread pockets at a time, for 1-2 minutes per side until they look golden brown and crispy. Lift with a spider, letting any excess oil drain.
- Serve the bread pockets fresh. Enjoy!
Video Tutorial:
Notes
- Chicken: You can replace the boiled and shredded chicken in the filling with shredded rotisserie chicken. However, make sure to adjust the seasonings in the sauce as needed, since rotisserie chicken has more flavor than boiled
- Vegetables: You can use any combination of veggies you like in the filling, just make sure they are finely chopped (or naturally small like corn). If you are using fresh vegetables instead of frozing, I recommend sauteing them in oil separately until they start to soften before adding them to the filling
- Bread: You can replace the slider buns with traditional sliced bread. See notes on how to do this in the blog post above
- Make ahead and storage: Like all deep fried food, these pot pie bread pockets are best made and served fresh. However, you can prepare them ahead of time. Follow all steps until the coating. Freeze the coated bread pockets on a large baking sheet, then lift them off and place in an airtight container. Keep frozen for up to 2 months, and fry straight from frozen whenever you want to serve them! If you have to reheat already fried bread pockets, I recommend using the air fryer.
- Prep Time: 1 hour
- Cook Time: 15 min
- Category: Appetizer
- Cuisine: American