Elsie's Bite Size Chicken Pot Pie
40
Minutes
4
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Elsie's Bite Size Chicken Pot Pie
40
Minutes
4
People
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
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I want to cook for: people
Unit:
Ingredients

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Instructions
  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.
Ingredients

Share this recipe with your friends!

Instructions
  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.

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