Crispy Chicken Pot Pie Minis Recipe

Prepare vegetables

If using frozen mixed vegetables, place them in a fine mesh strainer and run under warm water to defrost and drain. Pat dry with paper towels to remove excess moisture.

Make roux and sauce

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 to 1 1/2 minutes until the mixture is bubbly and slightly golden (this cooks the flour).

Gradually whisk in the chicken stock until smooth, then add the milk. Continue whisking and bring to a gentle simmer; cook 3–4 minutes until slightly thickened to a gravy consistency.

Stir in thyme, salt, and black pepper. Taste and adjust seasoning; keep in mind the filling should be well-seasoned since it will be enclosed in wonton skins.

Remove sauce from heat and fold in shredded chicken and drained mixed vegetables until evenly coated. Allow filling to cool to room temperature (important so wonton wrappers don’t become soggy). If filling is very loose, simmer 1–2 more minutes to reduce until thick enough to hold shape when scooped.

Set up an assembly station: a small bowl of beaten egg (for sealing), the wonton wrappers, and a parchment-lined tray for finished pieces.

Working one at a time, place a wonton wrapper flat. Put about 1 rounded teaspoon of the cooled chicken pot pie filling in the center. Do not overfill — small amount will puff inside.

Brush the wrapper edges lightly with beaten egg. Fold the wrapper over the filling to form a triangle or purse and press edges firmly to seal. If using square wrappers folded into triangles, press out any air pockets. You can also gather the corners into a small purse and pinch to seal. Repeat until all filling is used. You should get about 30–36 minis depending on portion size.

Place assembled wontons on the prepared tray and refrigerate for at least 15 minutes to help them set, which prevents opening during frying.

Heat oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread or a scrap of wonton sizzles and browns in about 30–40 seconds.

Work in batches to avoid crowding. Fry 6–8 wontons at a time (depending on pot size) for 1 1/2 to 2 1/2 minutes, turning occasionally, until golden brown and crisp on all sides. Cooking time will vary by size and oil temperature.

Use a slotted spoon to transfer fried minis to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

After frying all, let rest 1–2 minutes (they will be very hot inside) before serving.

In a small bowl combine mayonnaise, grated Parmesan, lemon juice, minced garlic, freshly ground black pepper, and salt. Stir until smooth and taste; adjust lemon, pepper, or salt as desired.

Cover and refrigerate the aioli for at least 15 minutes to let flavors meld. If making ahead, bring to room temperature briefly before serving for easier dipping.

Arrange crispy Chicken Pot Pie Minis on a platter. Spoon a small ramelet of black pepper Parmesan aioli alongside or drizzle a little on the platter.

Garnish with a light sprinkle of extra grated Parmesan and chopped parsley if using. Serve immediately so the wontons remain crisp.