1-First Step: Prepare the aioli. In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon extra-virgin olive oil, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1/2 teaspoon freshly ground black pepper until smooth. Cover and refrigerate. For vegan, swap mayo and Worcestershire with plant-based versions.

2-Second Step: Cook the potatoes. Peel and cut 1 pound Russet potatoes into 1-inch pieces. Boil in salted water until tender, about 20 minutes. Drain, then rice or mash smoothly. Set aside to cool. This forms the binder; for gluten-free, no change needed.

3-Third Step: Cook the chicken. Season 1/2 pound boneless, skinless chicken thighs with kosher salt and black pepper. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, 6-8 minutes total, flipping once. Let rest, then finely dice. Use leftover rotisserie chicken for quicker prep, or tofu for vegan (sauté similarly).

4-Fourth Step: Sauté the vegetables. In the same pan, melt 3 tablespoons unsalted butter. Add 1/2 cup each finely diced carrot, celery, and shallot. Sauté until tender, about 6 minutes. Stir in 1/2 cup frozen sweet peas and 2 cloves minced garlic; cook 1-2 minutes more. For low-calorie, use less butter or oil spray. Swap veggies for mushrooms or spinach if preferred.

5-Fifth Step: Make the filling. Return diced chicken to the pan. Sprinkle 2 tablespoons all-purpose flour over and cook 1 minute. Gradually whisk in 1 cup whole milk, simmering over medium-low until thickened, about 5 minutes. Season with 1 teaspoon Worcestershire sauce, salt, and pepper. Cool slightly. For dairy-free, use almond milk or veggie broth; gluten-free flour works here too.

6-Sixth Step: Combine mixtures. Gently fold the chicken-vegetable filling into the mashed potatoes until evenly mixed. Taste and adjust seasoning. Let cool completely for easier handling; chill if too warm. Vegan filling integrates seamlessly with plant swaps.

7-Seventh Step: Form the croquettes. Scoop 2-tablespoon portions (about 30g) and shape into balls or cylinders. Place on a parchment-lined tray. Chill 1-2 hours or overnight to firm up. This prevents falling apart; low-fat versions hold shape well.

8-Eighth Step: Bread the croquettes. Beat 3 large eggs in one bowl, place 1 1/2 cups plain breadcrumbs in another. Roll each croquette in breadcrumbs, then egg, then breadcrumbs again for double coating. For gluten-free, use GF breadcrumbs; egg-free uses plant-based wash.

9-Ninth Step: Fry the croquettes. Heat vegetable oil to 350°F (175°C) in a deep pot or fryer. Fry in batches 1.5-2 minutes until golden and crisp, turning as needed. Drain on a wire rack. For lighter, bake at 400°F (200°C) 18-20 minutes or air fry at 375°F (190°C) 10-12 minutes, flipping once. Spray with oil for crispness.

10-Final Step: Serve warm. Pair with chilled aioli or gravy. Enjoy as mains or party appetizers. Internal temp should hit 165°F (74°C). These easy chicken pot pie croquettes reheat great too.