I love this recipe because it has the potential to revive chicken pot pie as a menu option for my family. Here is an excellent and easier filling alternative: I make an excellent and simple chicken pot pie filling with a can of cream of potato soup, and half a bag of frozen corn/peas/carrots mix, and some diced leftover chicken. My family, however does not care for pie crust - this may give Chicken Pot Pie a new lease on life for me!
These are excellent and so easy to make. I loved the crunch of the egg roll wraps when cooked. They were just a bit soggy on the bottom but would not change a thing about using them. I did use a whole stick of butter but that was the only ingredient I changed. Loved the addition of the corn which I had never used in a Pot Pie before. Thanks so much for sharing. I'm making these next week for our small group Bible study to see what the ladies thing about them. Made for Spring 2012 PAC
Made these & took 'em to a potluck ~ They were a big hit & gone in no time at all! Absolutely delicious, & I'll be making these again, for sure! I always have both diced & shredded, baked chicken breast in the freezer in 2-cup portions, so these are really a breeze to make! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]