Chicken Pot Pie Bundles

Here’s another great Pinterest find!

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 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 in the end.

I may add a splash of Maggi liquid seasoning next time because that stuff adds a really nice flavour to gravies and gravy-like sauces.

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
Adapted from Meal Makeover Moms

Makes 12 servings

Ingredients

• 1½ tablespoons avocado (or unflavoured) 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)

Directions

1. Preheat the oven to 350F.
2. 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.
3. Add the garlic, and cook for another minute.
4. Add the chicken, tarragon, salt, and pepper. Give it all a good stir.
5. Mix the broth and cornstarch in a bowl and then add the mixture to the pan along with the peas.
6. 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 it aside to cool slightly.
7. 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.
8. Divide the chicken mixture among the muffin cups, then, fold the corners over the filling.
9. Brush the remaining ½ tablespoon of oil over the tops.
10. Mine took about 20 minutes to get golden and crispy.
11. Cool slightly before eating.