Chicken Pot Pie Meatballs
Chicken Pot Pie Meatballs
Ingredients
For the Meatballs
- 1 tablespoon butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup carrots, finely diced
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 pounds ground chicken
- 1/2 cup frozen peas, thawed
- 1 large egg
- 2 cups cornflakes, crushed
For the Creamy Sauce
- 2 tablespoons butter
- 2 shallots, diced
- 1/2 cup dry white wine
- 1 tablespoon chicken bouillon, paste or concentrate
- 2 tablespoons all-purpose flour
- 1 cup milk, whole or 2%
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat, and place a wire rack on top.
⏱️ 5 min•🌡️ 350
- 2
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced yellow onion and carrots. Sauté for 5-7 minutes until softened. Add the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook for another minute until fragrant. Remove from heat and let cool slightly.
⏱️ 10 min
- 3
In a large mixing bowl, combine the cooled sautéed vegetables, ground chicken, thawed frozen peas, and the large egg. Mix thoroughly with your hands until all ingredients are well combined, but do not overmix.
⏱️ 5 min
- 4
Place the crushed cornflakes in a shallow dish. Using an ice cream scoop (about 1 1/2 tablespoons per scoop), form the chicken mixture into uniform meatballs. Roll each meatball in the crushed cornflakes, pressing gently to ensure an even and generous coating.
⏱️ 10 min
- 5
Arrange the coated meatballs on the prepared wire rack on the baking sheet, ensuring they are not touching. Bake for 20-25 minutes, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 25 min•🌡️ 350
- 6
While the meatballs are baking, prepare the creamy sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the diced shallots and cook for 3-4 minutes until softened and translucent.
⏱️ 5 min
- 7
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine has reduced by about half.
⏱️ 3 min
- 8
Stir in the chicken bouillon paste until dissolved. Sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 2 min
- 9
Gradually whisk in the milk, a little at a time, until the sauce is smooth and lump-free. Bring the sauce to a gentle simmer, stirring frequently, until it thickens to a creamy consistency, about 3-5 minutes. Season with additional salt and pepper to taste.
⏱️ 5 min
- 10
Once the meatballs are cooked, transfer them to a serving dish. Spoon the warm creamy sauce generously over the meatballs. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pot Pie Meatballs
Ingredients
For the Meatballs
- 1 tablespoon butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup carrots, finely diced
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 pounds ground chicken
- 1/2 cup frozen peas, thawed
- 1 large egg
- 2 cups cornflakes, crushed
For the Creamy Sauce
- 2 tablespoons butter
- 2 shallots, diced
- 1/2 cup dry white wine
- 1 tablespoon chicken bouillon, paste or concentrate
- 2 tablespoons all-purpose flour
- 1 cup milk, whole or 2%
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat, and place a wire rack on top.
⏱️ 5 min•🌡️ 350 - 2
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced yellow onion and carrots. Sauté for 5-7 minutes until softened. Add the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook for another minute until fragrant. Remove from heat and let cool slightly.
⏱️ 10 min - 3
In a large mixing bowl, combine the cooled sautéed vegetables, ground chicken, thawed frozen peas, and the large egg. Mix thoroughly with your hands until all ingredients are well combined, but do not overmix.
⏱️ 5 min - 4
Place the crushed cornflakes in a shallow dish. Using an ice cream scoop (about 1 1/2 tablespoons per scoop), form the chicken mixture into uniform meatballs. Roll each meatball in the crushed cornflakes, pressing gently to ensure an even and generous coating.
⏱️ 10 min - 5
Arrange the coated meatballs on the prepared wire rack on the baking sheet, ensuring they are not touching. Bake for 20-25 minutes, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 25 min•🌡️ 350 - 6
While the meatballs are baking, prepare the creamy sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the diced shallots and cook for 3-4 minutes until softened and translucent.
⏱️ 5 min - 7
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine has reduced by about half.
⏱️ 3 min - 8
Stir in the chicken bouillon paste until dissolved. Sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 2 min - 9
Gradually whisk in the milk, a little at a time, until the sauce is smooth and lump-free. Bring the sauce to a gentle simmer, stirring frequently, until it thickens to a creamy consistency, about 3-5 minutes. Season with additional salt and pepper to taste.
⏱️ 5 min - 10
Once the meatballs are cooked, transfer them to a serving dish. Spoon the warm creamy sauce generously over the meatballs. Garnish with fresh chopped parsley before serving.
⏱️ 5 min