Friday, February 17, 2012

Chicken Pot Pie Bundles

Along the same line as the "Taco Cupcakes" and the "Lasagna Cupcakes"
we have....
Chicken Pot Pie Bundles!

*I found this recipe on*

Except, instead of using the wonton wrappers we use egg roll wrappers.
(I had no idea the many uses of these two wrappers!!)

I seriously LOVE pot pies.
I don't know what it is, maybe the "home cooking" kind of feel that they give
that it is a warm comfort food, either way I love them.

What I don't love is how BAD they can be for you!!
I hardly eat them because of the fear of gaining 5lbs (or more, depending on how many I eat).

These little guys aren't as heavy as the frozen pies you would buy at the store and although they are small, they sure are filling!!

How fun are these?!

Here is what you will need:

  • 1 1/2 Tablespoons canola oil, divided (I used Olive Oil)
  • 1 large carrot, peeled and cut into 1/4 - inch pieces (about 1 cup)
  • 1/2 small onion, cut into 1/4 - inch pieces (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 or 1/2 teaspoon dried tarragon (I used my favorite spices instead)
  • 1/2 teaspoon kosher salt
  • Pinch of black pepper
  • 1 cup all- natural chicken broth
  • 4 teaspoons cornstarch
  • 3/4 cup frozen peas, thawed
  • 3/4 cup frozen corn kernels, thawed
  • 2 tablespoons grated Parmesan cheese
  • 12 egg roll wrappers
Preheat the oven to 350 degrees.

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 broth to the skillet along with the peas and corn, 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 wrapper into each cup, letting it extend over the sides.

Place a generous 1/4 cup of the chicken mixture into each wrapper, and sprinkle the Parmesan cheese on top.

Fold the corners up and over the top of the filling and press to seal the edges.  Brush the remaining oil on top of each bundle.

Bake until golden and crisp, 12 to 15 minutes.
(it may have just been my oven but I had to add a few more minutes)

Cool slightly before eating.


  1. This is the second receipe I've looked at from you and I have to say "thank-you' for posting a picture of the ingredients and the 'step by step' instructions. It leaves no doubt how to follow and what it should look like. Keep up the good work;

  2. I have been having fun reading your blog today. I just found you, and you have some really cute ideas. Thank you. I can't wait to try some of your muffin pan cupcake pan ideas. Being single I could make some and freeze the rest for nights I don't want to cook. It is a cute way to bring something different to a friend's house for potluck or taking your own lunch to work. Keep it up.

  3. this looks good, nice change to chicken pot pie, will have to try thanks!

  4. I FLOVE your blog! I am currently on a weight loss adventure and your recipes are incredible easy and healthy!