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Chicken Pot Pie Bites made with RITZ Crushed Crackers

Chicken Pot Pie Bites made with RITZ Crushed Crackers

All the warm, cozy classic flavors of chicken pot pie, rolled up into poppable bites, dripping with nostalgic flavors inside and out. Paired with a white gravy for dipping, these satisfying bites made with RITZ Crushed Crackers are superb for sharing or on-the-go eating. 

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INGREDIENTS

20 bites or 4 servings, 5 pieces each


  • Bechamel Sauce
  • 2 oz. butter
  • 2 oz. all-purpose flour
  • 12 oz. milk
  • 1/2 oz. salt
  • 1/4 oz. ground black pepper

  • Pot Pie Bites
  • 1 oz. carrots, small diced
  • 1 oz. celery, small diced
  • 1 oz. onions, small diced
  • 1 Tbsp. vegetable oil
  • 2 oz. blanched green peas
  • 7 oz. finely chopped cooked chicken
  • 1 tsp. fresh thyme leaves
  • 1 oz. salt
  • 1/2 tsp. ground black pepper
  • 4 oz. all-purpose flour
  • 2 eggs, beaten
  • 10 oz. RITZ Crackers, half coarsely crushed & half finely crushed
  • 8 oz. prepared gravy

Nutrition per serving

  • Calories

    1110

  • Total fat

    71 g

  • Saturated fat

    19 g

  • Trans fat

    1 g

  • Cholesterol

    175 mg

  • Sodium

    5140 mg

  • Carbohydrate

    87 g

  • Dietary fiber

    4 g

  • Sugars

    12 g

  • Added sugars

    5 g

  • Protein

    30 g

  • Vitamin A

    30 %DV

  • Vitamin C

    4 %DV

  • Vitamin D

    8 %DV

  • Calcium

    20 %DV

  • Iron

    35 %DV

  • Potassium

    10 %DV

DIRECTIONS

For Bechamel Sauce: Make a roux with butter and flour in saucepan on medium heat. Slowly whisk in milk until mixture is smooth. Bring to boil, whisking frequently. Simmer on medium-low heat 20 min. or until no starchy flavor remains. Season with salt and pepper. Cool.

For Pot Pie Bites: Sauté carrots, celery and onions in hot oil in skillet until cooked through. Remove from heat; stir in peas.

Combine vegetable mixture, chicken, thyme, salt, pepper and 6 oz. Bechamel Sauce in large bowl. Use #40 scoop to shape mixture into 20 balls; place on parchment paper-lined sheet pan. Refrigerate 30 min. or until firm.

Coat each piece in flour, dip in eggs, then coat with cracker crumbs. Refrigerate until ready to use. 

For each serving, fry 5 Pot Pie Bites in 350°F deep fryer 1 to 2 min. or until golden brown and internal temperature registers 165°F.  Serve 2 oz. gravy on the side for dipping.

Tips

  • Refrigerate leftover Bechamel Sauce for another use.