Print

Fried Chicken Pot Pie Bread Pockets Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

These Fried Chicken Pot Pie Bread Pockets are a crispy, savory treat combining the creamy chicken pot pie filling with a crunchy fried bread exterior. Made from Hawaiian slider buns filled with a rich chicken, veggie, and cheese mixture, then breaded and fried to golden perfection, these pockets make for a perfect appetizer or snack that’s bursting with comforting flavors.

Ingredients

Scale

For the 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 salt
  • ½ tsp pepper
  • ½ tsp chili flakes
  • ½ tsp oregano
  • 1 cup whole milk (240g)
  • 1 cup boiled, shredded chicken (125g)
  • 3/4 cup chopped frozen veggies of choice (corn, carrots, peas)

For the Egg Wash

  • 2 large eggs
  • 2 tbsp milk

For the 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

For Assembly

  • 2 packs Hawaiian Sweet Slider Buns (18 slider buns total) or sliced bread in similar quantity
  • 1/2 to 1 cup shredded mozzarella cheese
  • Vegetable, canola or avocado oil for frying

Instructions

  1. Prepare the Chicken Pot Pie Filling: Heat olive oil and butter in a saucepan over medium heat. Add finely chopped onion and cook until golden.
  2. Add Aromatics: Stir in minced garlic and chicken stock cube, cooking for about 1 minute until fragrant.
  3. Create Roux and Season: Lower heat to low, add salt, pepper, chili flakes, oregano, and flour. Stir constantly for 1-2 minutes to cook the flour without burning.
  4. Add Milk: Gradually whisk in whole milk and cook on low until thickened into a creamy white sauce. Adjust seasoning to taste.
  5. Incorporate Chicken and Veggies: Remove from heat and mix in shredded chicken and chopped frozen vegetables until combined.
  6. Cool the Filling: Allow filling to cool completely, ideally refrigerate for 15 minutes to set.
  7. Make Egg Wash: In a large bowl, whisk together eggs and milk until smooth.
  8. Prepare Coating Mix: Combine panko breadcrumbs, flour, salt, pepper, and chili flakes in a separate deep plate or bowl.
  9. Assemble Bread Pockets: Separate slider buns into halves and gently flatten each half with a rolling pin into a flat circle without breaking.
  10. Fill Buns: Place one bun half cut side up, add a spoonful of filling in the center, top with shredded mozzarella, then brush edges with egg wash.
  11. Seal Pockets: Top with the other half of the bun, cut side down, pressing edges tightly to seal. Repeat for all buns.
  12. Chill Pockets: Freeze assembled pockets for 10 minutes to firm up for easier coating.
  13. Coat Pockets: Dip each pocket in egg wash, letting excess drip off, then press thoroughly into the breadcrumb mixture on both sides. Place coated pockets on wire rack.
  14. Heat Oil: Heat 1-2 inches of vegetable oil in a large frying pan or wok to 350°F (175°C).
  15. Fry Pockets: Fry about 4 bread pockets at a time for 1-2 minutes per side until golden brown and crispy. Drain excess oil.
  16. Serve: Serve the fried bread pockets fresh, enjoying their crispy exterior and creamy savory filling.

Notes

  • Use Hawaiian sweet slider buns or similarly soft bread for best texture and sealing.
  • Allow the filling to cool completely before assembling to prevent soggy buns.
  • Freezing pockets briefly before coating helps maintain shape during frying.
  • Be careful not to burn the roux when cooking the flour and seasonings.
  • You can customize the vegetables and seasoning levels to your taste.
  • Fry in batches and do not overcrowd the pan to maintain oil temperature and crispiness.

Keywords: fried chicken pot pie, bread pockets, crispy chicken pockets, slider buns recipe, comfort food appetizer

Find it online: https://amayaharis.com/fried-chicken-pot-pie-bread-pockets-recipe/