Freezable Little Bundles of Kiddie Comfort Food

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Name: Chicken Pot Pie Bundles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 1 1/2 tablespoons Canola Oil divided; 1 large Carrot peeled and cut into 1/4 inch dice (1 cup); 1/2 small Onion cut into 1/4 inch dice (1/2 cup); 2 each Garlic cloves minced; 1 pound Chicken breasts boneless and skinless cut into 1/2 inch dice; 2 teaspoons Fresh tarragon chopped or 1/2 teaspoon dried; 1/2 teaspoon Kosher Salt; 1 pinch Black pepper; 1 cup Low sodium chicken broth; 4 teaspoons Corn starch; 3/4 cups Frozen petite peas thawed; 3/4 cups Frozen Corn kernels thawed; 2 tablespoons Parmesan cheese grated; 12 each Egg roll Wraps not the smaller wonton wrappers

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INGREDIENTS

1 1/2 tablespoons Canola Oil ; divided
1 large Carrot ; peeled and cut into 1/4 inch dice (1 cup)
1/2 small Onion ; cut into 1/4 inch dice (1/2 cup)
2 each Garlic cloves ; minced
1 pound Chicken breasts boneless and skinless ; cut into 1/2 inch dice
2 teaspoons Fresh tarragon ; chopped or 1/2 teaspoon dried
1/2 teaspoon Kosher Salt
1 pinch Black pepper
1 cup Low sodium chicken broth
4 teaspoons Corn starch
3/4 cups Frozen petite peas ; thawed
3/4 cups Frozen Corn kernels ; thawed
2 tablespoons Parmesan cheese grated
12 each Egg roll Wraps ; not the smaller wonton wrappers

INSTRUCTIONS

Preheat the oven to 350°F.

Heat 1 tablespoon of the oil in a large nonstick skillet 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 on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.

Bake until golden and crisp,12 to 15 minutes. Cool slightly before eating.

NOTES

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Chicken Pot Pie Bundles

1 1/2 tablespoons Canola Oil divided
1 large Carrot peeled and cut into 1/4 inch dice (1 cup)
1/2 small Onion cut into 1/4 inch dice (1/2 cup)
2 each Garlic cloves minced
1 pound Chicken breasts boneless and skinless cut into 1/2 inch dice
2 teaspoons Fresh tarragon chopped or 1/2 teaspoon dried
1/2 teaspoon Kosher Salt
1 pinch Black pepper
1 cup Low sodium chicken broth
4 teaspoons Corn starch
3/4 cups Frozen petite peas thawed
3/4 cups Frozen Corn kernels thawed
2 tablespoons Parmesan cheese grated
12 each Egg roll Wraps not the smaller wonton wrappers

Preheat the oven to 350°F. 
Heat 1 tablespoon of the oil in a large nonstick skillet 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.

Bake until golden and crisp,12 to 15 minutes. Cool slightly before eating.

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Nutrition

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Serving Size: 1 Serving (116g)
Recipe Makes: 6 Servings

Calories: 108
Calories from Fat: 44 (41%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.1g
Cholesterol 10.3mg		3 %
Sodium 304.9mg		11 %
Potassium 194.6mg		5 %
Total Carbohydrate 9.9g		3 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 8.3g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 108

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