Introduction

These Fried Chicken Pot Pie Bread Pockets are a delightful twist on classic comfort food. Crispy on the outside with a creamy, savory filling inside, they’re perfect for a satisfying snack or meal. Easy to make and sure to impress, these pockets bring all the cozy flavors you love.

A close-up image shows a group of round, golden-brown fried snacks with a crispy, crumbly outer layer covered in small crunchy bits. Each snack is topped with small green herb leaves, scattered evenly on their textured surface. The snacks are stacked closely together on a white plate, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, chili 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 (corn, carrots, peas)*
2 large eggs
2 tbsp milk
3/4 cup panko bread crumbs
3 tbsp all purpose flour
1/4 tsp salt
1/4 tsp pepper
1/2 tsp chili flakes
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 for frying

Instructions

Step 1: Prepare the chicken pot pie filling by heating olive oil and butter over medium heat in a saucepan. Add the chopped onion and cook for a few minutes until golden.
Step 2: Add minced garlic and chicken stock cube. Cook and stir for 1 minute until fragrant.
Step 3: Turn heat to low. Add salt, pepper, chili flakes, oregano, and flour. Stir continuously for 1 to 2 minutes. It’s okay if the mixture darkens a bit but don’t burn it.
Step 4: Slowly whisk in the milk and continue cooking on low heat until a thick white sauce forms. Taste and adjust seasoning if needed.
Step 5: Remove from heat and stir in shredded chicken and chopped veggies until well combined.
Step 6: Let the filling cool completely, refrigerating for about 15 minutes is recommended.
Step 7: For the egg wash, whisk the eggs and 2 tbsp milk in a large bowl until smooth.
Step 8: Combine panko, flour, salt, pepper, and chili flakes in a separate deep bowl for the coating.
Step 9: Separate slider buns into halves and gently flatten each half with a rolling pin into a circle, being careful not to tear.
Step 10: Place one bun half cut side up. Spoon a mound of filling into the center, add a small amount of shredded mozzarella cheese.
Step 11: Brush the edges of the bun with egg wash, then place the other half on top, cut side down, sealing the edges firmly by pressing with your fingers.
Step 12: Repeat until all buns are filled and sealed. Freeze the pockets for 10 minutes to firm them up.
Step 13: Dip each chilled pocket in the egg wash, letting excess drip off, then coat thoroughly in the panko mixture, pressing it in well. Shake off excess coating and place on a wire rack.
Step 14: Heat 1-2 inches of oil in a frying pan or wok to 350°F (175°C). Fry about 4 pockets at a time for 1-2 minutes per side until golden brown and crispy. Drain on paper towels.
Step 15: Serve the pockets fresh and enjoy the crispy, creamy goodness!

Tips & Variations

Use your favorite mix of frozen veggies or fresh ones to customize the filling.
Swap mozzarella for cheddar or pepper jack for a different cheese flavor.
For a spicier version, increase the chili flakes or add a dash of hot sauce to the filling.
If you don’t have slider buns, use sliced sandwich bread flattened with a rolling pin in the same way.
Make sure the filling is completely cooled before assembling to prevent soggy pockets.
Try baking instead of frying: brush with oil and bake at 400°F (200°C) for 15-20 minutes until golden.

Storage

Store any leftover pockets in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to retain crispness. You can also freeze them before frying; just thaw and fry as directed when ready to eat.

How to Serve

The image shows several golden brown fried pockets with a crunchy, rough texture on the outside, arranged on a white plate with a white marbled surface in the background. One of the pockets is cut in half and held by a woman's hand above the plate, revealing a creamy filling inside that contains visible small chunks of colorful vegetables such as bright green peas, orange carrots, and yellow corn. The inside layers are soft and smooth, contrasting with the crispy outer layer, and the filling appears rich and thick, oozing slightly from the pocket. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of boiled chicken?

Yes, rotisserie chicken works perfectly and adds extra flavor. Just shred it finely before mixing with the filling.

Is it necessary to freeze the pockets before coating and frying?

Freezing the pockets for 10 minutes helps firm them up, making them easier to handle during coating and frying. While not absolutely necessary, it improves the final result.