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 Bundles12 Servings | PointsPlus per Serving: 3
Ingredients1½ 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.
Linking to Thursday's Treasures