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.
Chicken Pot Pie Bundles
- 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)
- Stir in the chicken, tarragon, salt and pepper. Cook until the chicken is no longer pink, about 5 minutes.
- 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.
- 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.
- Bake until golden and crisp, 12-15 minutes. Serving size: 2 bundles.
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.
*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.
Recipe adapted from Janice Bissex, MS, RDN