FRIED CHICKEN POT PIE FILLING RECIPE BY TASTY

Steps:

• Add the butter to a pot over medium heat.
• Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
• Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
• Add diced carrots and peas and cook for 1-2 minutes.
• Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
• Add the milk and stir constantly until the mixture is thickened.
• Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
• 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.
• Heat oil in a pot to 350˚F (180˚C).
• Add the chicken pot pie balls in batches, frying until golden brown.
• Enjoy!