Back to all recipes

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. 

PinterestPinterest
PrintPrint

Ingredients

20 bites or 4 servings, 5 pieces each

  • Bechamel Sauce

  • 2 oz. butter
  • 2 oz. all-purpose flour
  • 12 oz. milk
  • ½ oz. salt
  • ¼ 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
  • ½ 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 FACTS

Nutrition per serving

Calories1110 Total fat71 gSaturated fat19 gTrans fat1 gCholesterol175 mgSodium5140 mgCarbohydrate87 gDietary fiber4 gAdded sugars5 gProtein30 gVitamin A30 %DVVitamin C4 %DVVitamin D8 %DVCalcium20 %DVIron35 %DVPotassium10 %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.

Need help with something?

1 (855) 253-8846Email Us
  • footer logo

© Mondelēz International group