Thursday, August 9, 2012

Chicken Pot Pie Bundles

Here’s another great Pinterest find! I’ve adapted this recipe from Meal Makeover Moms. The original recipe called for 1lb of raw chicken (that’s 16oz). I used 2 medium size breasts that I’d roasted earlier and when I weighed them they were 9oz cooked. I didn't measure, but it looked to be about 2 cups worth of chicken. I bulked up the recipe (and saved points) by adding some mushrooms instead of using more chicken. I also didn’t have any corn or parmesan so I left them out. The carrots and peas make it sweet so I'm kinda glad I didn't add corn too. I might add a splash of Maggi liquid seasoning next time too.That stuff is good in anything that has a gravy-like sauce.

Something else you should know is that the texture of these won't be the same as a deep fried egg roll. They'll be crisp but in a chewy sort of way. My kids loved these too!

I found it easier to wrap the egg roll wrappers around a little pudding cup, and then put them into the muffin tin.

Chicken Pot Pie Bundles
12 Servings | PointsPlus per Serving: 3

1½ tablespoons canola oil, divided
1 cup, peeled and diced carrots
1 cup diced button mushrooms
1 small onion, diced
2 cloves garlic, minced
9oz cooked chicken breast, cubed (small) (that was 3 medium breasts, I weighed them after cooking)
½ teaspoon dried tarragon
½ teaspoon salt
½ teaspoon of black pepper
1 ½ cups low sodium chicken broth
4 teaspoons cornstarch
¾ cup frozen peas, thawed
12 egg roll wrappers (not wonton wrappers – they’re too small)

Preheat the oven to 350F.

Heat 1 tablespoon of the oil in a nonstick pan over medium high heat. Add the carrots, onions and mushrooms and cook until softened, about 5 minutes. Add the garlic, and cook for another minute. Add the chicken, tarragon, salt, and pepper. Give it all a good stir.

Mix the broth and cornstarch in a bowl and then add the mixture to the pan along with the peas. Bring this up to a simmer and cook for a few minutes until it thickens. You want to stir this while it’s thickening. Set this aside for now.

Now, take a 12 cup muffin tin and place a wrapper inside each one. The recipe said not to spray the tin so I didn’t. They popped out with no problem.

Divide the chicken mixture among the muffin cups, then, fold the corners over the filling. Brush the remaining ½ tablespoon of oil over the tops.

Mine took about 20 minutes to get golden and crispy. Cool slightly before eating.

1 comment:

  1. Jenny, these sound wonderful, going to have to see if I can find those egg roll wrappers in the store so I can try this!Thanks for sharing.