Chicken Pot Pie Bundles Recipe

Name: Chicken Pot Pie Bundles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons canola oil, divided; 1 large carrot, peeled and cut into 1/4-inch dice (about 1 c.); 1/2 small onion, cut into 1/4-inch dice (about 1/2 c.); 2 garlic cloves, minced; 1 lb chicken breast halve, boneless, skinless, cut into 1/2-inch dice; 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon; 1/2 teaspoon kosher salt; 1 pinch black pepper; 1 cup chicken broth, I use low sodium; 4 teaspoons cornstarch; 3/4 cup frozen petite peas, thawed; 3/4 cup frozen corn kernels, thawed; 2 tablespoons parmesan cheese, grated; 12 egg roll wraps (NOT the smaller wonton wrappers)

Servings: persons

1 1/2 tablespoons canola oil, divided
1 large carrot, peeled and cut into 1/4-inch dice (about 1 c.)
1/2 small onion, cut into 1/4-inch dice (about 1/2 c.)
2 garlic cloves, minced
1 lb chicken breast halve, boneless, skinless, cut into 1/2-inch dice
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon kosher salt
1 pinch black pepper
1 cup chicken broth, I use low sodium
4 teaspoons cornstarch
3/4 cup frozen petite peas, thawed
3/4 cup frozen corn kernels, thawed
2 tablespoons parmesan cheese, grated
12 egg roll wraps (NOT the smaller wonton wrappers)

1
Preheat the oven to 350.
2
Heat 1 T. of the oil in a large non-stick skillet, over medium-high heat.
3
Add carrot and onion and cook, stirring frequently, until softened, about 5 minutes.
4
Add the garlic, and cook 1 minute more.
5
Stir in the chicken, tarragon, salt, and pepper.
6
Cook until the chicken is no longer pink, about 5 minutes.
7
Place the broth and cornstarch in a bowl, and whisk until well combined.
8
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.
9
To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray).
10
Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
11
Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top.
12
Fold the corners up and over the top of the filling and press to seal the edges (it doesn't have to be perfect!).
13
Brush the remaining oil on top of each bundle.
14
Bake until golden and crisp,12-15 minutes.
15
Cool slightly before eating.

987

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons canola oil, divided, 1 large carrot, peeled and cut into 1/4-inch dice (about 1 c.), 1/2 small onion, cut into 1/4-inch dice (about 1/2 c.), 2 garlic cloves, minced, and more.

Yes, Chicken Pot Pie Bundles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie Bundles

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