Chicken Pot Pie Bundles

These little bundles are a fun twist on this comfort food classic. Your kids will not only love to eat them, they’ll have fun helping to make them. This recipe is fast enough for a quick weeknight meal and once these chicken pot pie packages are made, they can be reheated for an on-the-go lunch or have them in the morning as a savory breakfast treat. They freeze well so that’s an added bonus. If you want a vegetarian option, I would substitute tofu for the chicken.

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Chicken Pot Pie Bundles

Ingredients

  • 1 1/2 tablespoon canola oil (divided)
  • 1 large carrot, diced (about 1 cup)
  • 1/2 small onion, diced (about 1/2 cup)
  • 2 cloves garlic (minced)
  • 1 pound boneless, skinless chicken breast halves, cut into 1/2 inch dice (or substitute leftover chicken)
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 1 cup low-sodium chicken or vegetable broth
  • 4 teaspoons cornstarch
  • 3/4 cup frozen peas (thawed)
  • 3/4 cup frozen corn (thawed)
  • 2 tablespoons grated Parmesan cheese
  • 12 egg roll wraps (not the smaller wonton wrappers)

Directions

    1.Preheat oven to 350 degrees. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add carrot and onion, cooking until softened, about 5 minutes. Add the garlic and cook for 1 more minute.

  1. Stir in the chicken, tarragon, salt and pepper. Cook until the chicken is no longer pink, about 5 minutes.
  2. Place broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn. Bring to a simmer, stirring constantly. Continue to cook until sauce thickens, about 2 minutes. Remove from heat.
  3. Using a 12 count muffin pan (no need to coat with cooking spray), gently place 1 egg roll wrap into each cup, letting it extend over the sides. Place 1/3 cup of chicken mixture into each wrap and sprinkle with Parmesan cheese. Fold the corners over the top of the filling, press the edges down. Brush lightly with remaining oil.
  4. Bake until golden and crisp, 12-15 minutes.  Serving size: 2 bundles.

*If using leftover chicken, add the chicken when you add the peas and corn. If using tofu, cut into small 1/2 cubes and saute separately until tofu browns. Then add it with peas and corn.

judymatusky.com

Recipe adapted from Janice Bissex, MS, RDN

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