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Deep Fried Chicken Pot Pies

Deep Fried Chicken Pot Pie

Author: Laura Bais
The only thing better than the regular pie is pie pockets! I adore the flaky crust on the outside and the rich, creamy, and tender filling inside. My favorite combination is chicken tenders, carrots, peas, and sweet corn. YUM!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Brunch, Main Course, Snack
Cuisine American
Servings 6 pieces
Calories 812.4 kcal

Ingredients
 
 

  • 2 cups chicken tenders
  • 1 cup onion
  • 1 cup carrot
  • 1 cup peas
  • 1 cup sweet corn
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tbsp butter (+1 tbsp oil)
  • 2 cups frying oil
  • 2 sheets pie crust

Instructions
 

Making the Filling

  • Chop everything into pea-sized pieces: onion, carrot, and chicken tenders. In a pan, melt some butter and a tad of oil and sauté onion until golden and glossy.
  • Add carrot, let it soften, than add chicken tenders.
  • Let the chicken cook for about 5 minutes. Now, add the peas and chicken broth. While it’s simmering, add the spices: salt, pepper, paprika for the color, parsley, and dried thyme.
  • Let it simmer for about 15 minutes. Dissolve some flour in water and strain it directly into the pan. This will thicken the sauce.
  • Let it simmer some more until you’re satisfied with the consistency. If there is too much liquid, it will be impossible to transfer them into the oil. When the filling is ready, let it sit a bit to cool, 10 minutes is enough.

Filling the Pies

  • Roll out the dough, and cut it into even pieces. place the spoonful (or more) filling in the middle and cover it with another piece of crust. Thumb the edges with a fork to seal.

Frying

  • In a pot, pour frying oil and heat it well. Place the pies in the pot along with baking paper to prevent tearing the dough. Simply remove it when they slide off.
  • They are done when the crust is golden, probably a minute per side. Remove them from the oil and arrange on the kitchen paper towel to absorb the residual grease.

Notes

Storing Tips
Chill the pies to room temperature and store them in the fridge for 4 days or 3 months in the freezer.
Side Dishes
  • Greek Yogurt Dressing
  • Green Salad
  • Creamy Vegetable Soup
  • Mushroom Sauce

Nutrition

Serving: 1pieceCalories: 812.4kcalCarbohydrates: 13.2gProtein: 19.5gFat: 77.3gSaturated Fat: 12.9gPolyunsaturated Fat: 42.3gMonounsaturated Fat: 17.8gTrans Fat: 0.6gCholesterol: 55.5mgSodium: 516.4mgPotassium: 538.3mgFiber: 3.2gSugar: 5.1gVitamin A: 4059.8IUVitamin C: 16mgCalcium: 28.1mgIron: 1.1mg
Keyword chicken and vegetables, chicken pot pie, deep fried pie, pocket pies