Ingredients
6 tablespoons butter
1 boneless, skinless chicken breast
1/2 onion, sliced
1 carrot, diced
1/4 cup english pea, cooked
6 tablespoons flour
salt, to taste
pepper, to taste
2 cups milk
Breading
flour, as needed
egg, as needed
panko breadcrumb, as needed
oil, to fry
Preparation
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
10 Add the chicken pot pie balls in batches, frying until golden brown.
11 Enjoy!
Recipe: From Tasty
