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Recipe of the Month



Chicken Pot Pie Bundles
2 1/2 tbsp olive oil,
1 small onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 lb chicken breast, boneless, skinless
1/2 tsp salt,
1 dash pepper, black, ground
1 1/2 cups canned chicken broth
2 tbsp cornstarch
3 cups peas & carrots, frozen
12 wrappers egg roll wrappers (6” size, not the smaller wonton wrappers)

Recipe Directions:
1. Preheat oven to 350 degrees.
2. Heat 1 Tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add 1 more tablespoon of oil and the garlic, and cook 1 minute more. Add the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
3. Meanwhile, i n a bowl, whisk together the chicken broth and cornstarch until well combined. Add to the skillet, along with the peas and carrots, and bring to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
4. To prepare the bundles, use a nonstick muffin pan with 12 medium size cups. Gentle place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous 1/2 cup of the chicken mixture into each wrapper. Bring the corners up and over the top of the filling, pressing and folding to seal the edges together (it doesn't have to be perfect!). Brush the remaining oil on top of each bundle.
5. Bake until golden, about 15 minutes. Let cool 5 - 10 minutes before serving.

Serves 12 • 1/12 of recipe or 1 "bundle" per serving - Adapted from: Meal Makeover Moms - www.mealmakeovermoms.com


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