There is no better way to use your leftover Costco rotisserie chicken. We stand by that statement. In fact, these pot pie bites are such a guaranteed crowd pleaser, you'll be buying a Costco chicken just to make these - no leftovers needed!
Chicken Pot Pie Arancini
Ingredients:
2 tbsp butter
1 medium onion, chopped small
1 large carrot, chopped small
2 ribs of celery, chopped small
3 cloves of garlic, minced
½ cup peas
½ tsp dijon
½ tsp salt
Thyme sprigs
Fresh cracked pepper
1 ½ tbs Kirkland Signature all purpose flour
3/4c chicken broth
¼ c cream
1 ½ cups shredded Kirkland Signature Rotisserie Chicken (YESSSS THAT'S RIGHT!)
2c mashed potatoes, bonus if they’re leftovers!
25 cute lil cut cubes of Kirkland Signature Low Moisture Part Skim Mozzarella Cheese (amount may vary based on size ball you roll)
For dredging:
2 Kirkland Signature eggs, whisked
1 ½ c Kooshy Panko Breadcrumbs
1c Kirkland Signature flour, seasoned with a pinch of salt
Oil for frying
Instructions
1. In a skillet, melt butter over medium heat. Saute onion, celery, carrots and garlic and season with salt. Once soft, add in flour and cook for 1 minute. Add in your broth and cream- cook until bubbly and thickened. Add in dijon, peas, chicken and seasonings. Set aside to cool slightly.
2. In a bowl, combine cooled filling (don't forget to pluck the thyme sprigs!) and mashed potatoes. Taste to adjust seasonings. Pop mixture in the fridge and set up your dredging station.
3. Once your mixture is cooled, scoop into golf ball sized balls. Stuff with a cube of cheese and dredge in flour (shaking off excess), then the egg and finally the panko. Set back in the fridge if they feel soft.
4. Heat 1 inch of oil to 350. Fry in batches, be careful not to cool the oil much. Cook for 3-4 mins on each side, or until golden brown. Drain on a plate with a paper towel, season with salt and parsley. Enjoy hot!
