Chicken Pot Pie Bundles
Makes 6 Servings
Ingredients
- 2 1/2 tablespoons extra virgin olive oil, divided
- 2 medium carrots, peeled and cut into 1/4″-inch pieces (about 1 cup)
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
- 2 teaspoons chopped fresh tarragon
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- 1 cup all-natural chicken broth
- 4 teaspoons cornstarch
- 3/4 cup frozen petite peas, thawed
- 3/4 cup frozen corn kernels, thawed
- 2 tablespoons grated Parmesan cheese
- 12 egg roll wraps (NOT the smaller wonton wrappers)
Directions
- Preheat the oven to 350°F.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrots and onion and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add 1 more tablespoon of oil and the garlic, and cook 1 minute more. Add the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
- Meanwhile, in a bowl, whisk together the chicken broth and cornstarch until well combined. Add to the skillet, along with the peas and corn, and bring to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
- To prepare the bundles, use a nonstick muffin pan with 12 medium-size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous 1/4 cup of the chicken mixture into each wrapper. Sprinkle the Parmesan cheese evenly on top. Bring the corners up and over the top of the filling, pressing and folding to seal the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.
- Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving.