Chicken Pot Pie Bundles

Servings: 6

Description

Everyone will love this comfort food classic with a fun new twist! Delight your diners with creamy Chicken Pot Pie Bundles, perfect for a winter night.

Ingredients

1.5 tablespoons 1.5 canola oil, divided
1 large carrot, peeled and cut into 0.25 quarters
0.5 small onion, cut into 0.25-inches
2 cloves garlic, minced
1 pound 1 boneless, skinless chicken breast halves, cut into 0.5-inch dice
2 teaspoons 2 chopped fresh tarragon or 0.5 teaspoon dried tarragon
0.5 teaspoon kosher salt
Pinch of black pepper
1 cup all-natural chicken broth
4 teaspoons cornstarch
0.75 cup frozen petite peas, thawed
0.75 cup frozen corn kernels, thawed
12 egg roll wraps
2 tablespoons grated Parmesan cheese

Instructions

1
Prep the ingredients by peeling and cutting the carrots into 0.25-inch dice, dicing the onion into 0.25-inch pieces, mincing the garlic, cutting the chicken breasts in half horizontally and dicing into 0.5-inch pieces, and chopping the tarragon. Measure all remaining ingredients.
2
Preheat the oven to 350°F.
3
Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat.
4
Add the carrots and onion and cook, stirring frequently, until softened (about 5 minutes).
5
Add the garlic and cook for 1 additional minute.
6
Stir in the chicken, tarragon, kosher salt, and black pepper.
7
Cook until the chicken is no longer pink in the center, about 5 minutes.
8
In a small bowl, whisk together the chicken broth and cornstarch until smooth.
9
Add the broth mixture, peas, and corn to the skillet.
10
Bring to a simmer, stirring constantly, and cook until the sauce thickens, about 2 minutes.
11
Prepare a 12-cup medium muffin pan without nonstick spray.
12
Place one egg roll wrap into each muffin cup, allowing the corners to extend over the edges.
13
Fill each wrapper with 0.25 cup of the chicken mixture.
14
Sprinkle grated Parmesan cheese over each bundle.
15
Fold the wrapper corners over the filling and press gently to seal.
16
Brush the remaining canola oil over the tops of the bundles.
17
Bake for 12–15 minutes, or until golden brown and crisp.
18
Ensure the internal temperature reaches 165°F.
19
Allow to cool slightly before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 360kcal

% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Total Carbohydrate 48g16%
Dietary Fiber 3g12%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rich in lean protein, diced chicken breast helps build and repair muscle while supporting immune health and steady energy. It's a wholesome, satisfying base that keeps the filling hearty and nutritious.

Packed with vitamin A and natural sweetness, carrots bring bright color, crunch, and antioxidants that promote eye health and overall wellness.

Naturally sweet and full of fiber, corn and peas add balance to the savory filling while providing vitamins and minerals that support digestion and sustained energy.

Light and crispy egg roll wraps hold everything together, offering golden crunch and satisfying texture without being heavy.

Read it online: https://rmhc-centralohio.org/recipe/chicken-pot-pie-bundles/