Chicken Pot Pie Bundles.
I found this recipe while surfing Pinterest, the new time-sucking website of choice. You can find the original recipe here. I made a few minor changes. While I have tried to make this blog simply about healthy eating, I have to be honest, I’m trying to lose an ambitious goal of 111 pounds. I’ve lost 51 so far in 31 weeks by following Weight Watchers. Not everyone needs to lose weight, but everyone needs to eat healthy, so I try to keep the weight loss message to a minimum. What I’m trying to say is that I make adjustments to recipes to make them fit more within my own needs, if you want to make this using the original recipe, go for it! I don’t claim to author any of the recipes I use and I always try to give credit where credit is due.
Ok, with that out of the way, I am very excited to share this recipe. It was so good!!
You will need:
- cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 cup Carrots, Chopped
- 1 pound boneless skinless chicken breast, cut into 1/2-inch dice
- 1/2 tsp dried tarragon
- 1/2 tsp table salt
- 1/8 tsp black pepper
- 1 cup fat-free chicken broth
- 4 tsp cornstarch
- 3/4 cup cooked frozen green peas
- 3/4 cup frozen corn kernels
- 12 egg roll wrappers
- 2 Tbsp shredded Parmesan cheese
- butter spray (like I can’t believe it’s not butter)
Preheat the oven to 350F.
Spray large nonstick skillet , heat over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes.
Add the garlic, and cook 1 minute more.
Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese (a little less than a 1/4 tsp each) on top.
Fold the corners up and over the top of the filling and press to seal the edges – try wetting your fingers with a little water to help the seal (it doesnt have to be perfect!).
Lightly spray top of each bundle with a little spray or butter substitute spray (I can’t belive it’s not butter).
Bake until golden and crisp,14 to 18 minutes. Cool slightly before eating.
And now: Photopalooza: