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  • Rebecca Bolton

    CHICKEN POT PIE BUNDLES (Makes 6 Servings) -- Ingredients: 1½ tablespoons canola oil, divided; 1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup); 1/2 small onion, cut into 1/4-inch dice (about 1/2 cup); 2 cloves garlic, minced; 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice; 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon; 1/2 teaspoon kosher salt; Pinch of black pepper; 1 cup all-natural chicken broth; 4 teaspoons cornstarch; 3/4 cup frozen petite peas, thawed; 3/4 cup frozen corn kernels, thawed; 2 tablespoons grated Parmesan cheese; and 12 egg roll wraps (NOT the smaller wonton wrappers). Directions: 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. Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron

  • Kimmie Corder

    Chicken Pot Pie Bundles made from egg roll wraps 7 ingredients along with spices and mixed vegetables. As simple as placing wrap in muffin tin, put in filling, top with Parmesan cheese, close and bake for 15 minutes.

  • Lauren Williams

    Chicken Pot Pie Bundles (made with egg roll wraps - healthier than pie crust)

Eggs Rolls, Pies Crusts, Chicken Pot Pies, Muffins Tins, Wontons Wrappers, Pies Bundle, Chicken Pots Pies, Chicken Breast, Minis Pot Pies

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Mini Chicken Pot Pies. For every Land O’Lakes recipe that is pinned or re-pinned between March 28 and May 31, 2014, the Land O’Lakes Foundation will donate 9 meals to Feeding America® – with the goal of 2.7 million meals. You’ll get easy meal ideas and help us fight hunger at the same time! RE-PIN THIS!

2 cups of cooked chicken breasts diced 1 can cream of chicken soup 1 cup frozen mixed veggies 1 cup shredded cheddar cheese 1/2 tablespoon of dried thyme 1/2 tablespoon of dried basil 1 teaspoon onion powder 1 teaspoon garlic salt 2 (10 oz) cans Pillsbury biscuits 400 for about 15 minutes.