Pot Pie Cupcakes

We really wanted pot pie one night, but didn't have any dough. I did have egg roll wrappers, so I decided to give that a whirl. It turned out great!I will make my pot pie like this from now on. One cupcake is a good size serving for those of us trying to eat reasonably sized portions. You can use your favorite pot pie filling, or try the one I like!

• Ready In: 45 mins
• Serves: 6
• Yields: 12 cupcakes

Ingredients

• 1  cup onion, diced
• 1  cup celery, diced
• 1  cup carrot, diced
• 1  cup  frozen peas
• 1  cup frozen corn
• 1⁄3 cup butter
• 1⁄2 cup all-purpose flour
• 2  cups chicken broth
• 1  cup milk
• 4  cups chicken, cooked and chopped
•  salt
•  pepper
• 12  egg roll wraps (you can either find these in the prepared salad section at the grocery or at any oriental market)
• 1  egg, beaten

Directions

1. Preheat oven to 350°F.
2. Saute onion, celery, carrots in margarine for 10 minutes.
3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4. Combine broth and milk and gradually stir into vegetable mixture.
5. Add canned/frozen veggies to mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Remove from heat. Stir in salt, pepper and chicken.
8. Once filling of your choice is prepared, grease a cupcake pan and push wrappers down, fill with mixture and swipe all edges with egg. Close them up the best you can!
9. Bake for about 20-25 minutes.