Chicken Pot Pie Bundles

READY IN: 45mins
YIELD: 12 bundles




  • Preheat the oven to 350.
  • Heat 1 T. of the oil in a large non-stick skillet, over medium-high heat.
  • Add 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,12-15 minutes.
  • Cool slightly before eating.