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Fried Chicken Pot Pie Filling
4.6
(128)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
6 tablespoons butter
1 boneless, skinless chicken breast
½ onion, sliced
1 carrot, diced
¼ cup english pea (35 g), cooked
6 tablespoons flour
salt, to taste
pepper, to taste
2 cups milk (480 mL)
Breading
flour, as needed
egg, as needed
panko breadcrumb, as needed
oil, to fry
Nutrition Info
Calories 405
Fat 28g
Carbs 20g
Fiber 1g
Sugar 8g
Protein 17g
How to Make It
1. Step
Add the butter to a pot over medium heat.
2. Step
Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
3. Step
Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
4. Step
Add diced carrots and peas and cook for 1-2 minutes.
5. Step
Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
6. Step
Add the milk and stir constantly until the mixture is thickened.
7. Step
Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
8. Step
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. Step
Heat oil in a pot to 350˚F (180˚C).
10. Step
Add the chicken pot pie balls in batches, frying until golden brown.
11. Step
Enjoy!
Tags
Dry Measuring Cups
Liquid Measuring Cup
Wooden Spoon
Pyrex
Weeknight
Christmas
Thanksgiving
Mixing Bowl
Spatula
Easy
American
Winter
Tasty Cookbook
Fall
Comfort Food
Spider
Snacks
Appetizers
Casual Party
Mashup
Deep-Fry
Stove Top
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