Chicken Pot Pie Arancini

Chicken Pot Pie Arancini

Ingredients:

2tbs 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 flour

3/4c chicken broth

¼ c cream

1 ½ cups shredded chicken

2c mashed potatoes, bonus if they’re leftovers!

25 cubes of mozzarella cheese (amount may vary based on size ball you roll)

For dredging: 

2 eggs, whisked

1 ½ c panko breadcrumbs, seasoned with 2 tbs fresh parmesan cheese

1c 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!

Recipe + Photo by Olivia Strong.