Chicken Pot Pie: Kid’s Style!

ByGuest Updated on Everyday, Food & Drink

I LOVE cooking with egg roll/wonton wrappers! There are so many creative ways to use them and kids love them! I found a similar recipe on Pinterest, so this week’s kid creation was mini chicken potpies. Kids love helping make this delicious dish and it has the added bonus of being healthier than a normal chicken potpie (egg roll wrappers are much lower in calories and fat than a typical pie crust) so they’re great for the whole family to enjoy.

 

Ingredients:

    • 12 egg roll wraps (get the larger ones)
    • 2 tablespoons olive oil
    • 1 pound boneless chicken breasts (cut into small cubes)
    • 1 cup chicken broth
    • 1 large carrot, peeled and finely chopped
    • 1 cup frozen peas, thawed
    • 1 cup frozen corn, thawed
    • 1 cup broccoli, finely chopped
    • ½ small yellow onion, finely chopped
    • ½ teaspoon salt
    • ½ teaspoon marjoram
    • ½ teaspoon onion powder
    • ½ teaspoon tarragon
    • ½ teaspoon black pepper
    • 5 teaspoons cornstarch
    • 2 tablespoons grated Parmesan cheese

Directions:

Step 1. Heat one tablespoon olive oil in a large skillet and sauté onion, carrot and garlic. Stir constantly until softened—about five minutes.

Step 2. Stir in the chicken, salt, pepper, marjoram, onion powder and tarragon. Cook until chicken is no longer pink. Add grated Parmesan cheese.

Step 3. Whisk together cornstarch and chicken broth in a bowl until creamy—add to the chicken mixture. Mix well and let simmer. Sauce will thicken in two to three minutes.

Step 4. Line a muffin tin with egg roll wrappers in each cup (no need to coat with non-stick spray). The center of the wrappers should be placed in the bottom of each cup and the edges should stick out of the top.

Step 5. Fill each wrapper about 2/3 full and fold the corners over the top of the bundle.

Step 6. Use a brush and seal the top of each bundle with a bit of olive oil.

Step 7. Bake at 350 degrees for 12-14 minutes. The tops of the bundles will look golden brown when done.


Chicken Pot Pie: Kid’s Style!
 
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Try these mini potpies for a kid-friendly dinner. Easy and fun to make!
Author:
Recipe type: Main, Kid-Friendly
Serves: 6
Ingredients
  • Ingredients:
  • 12 egg roll/wonton wraps (get the larger ones)
  • 2 tablespoons olive oil
  • 1 pound boneless chicken breasts (cut into small cubes)
  • 1 cup chicken broth
  • 1 large carrot, peeled and finely chopped
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed
  • 1 cup finely chopped broccoli
  • ½ small yellow onion, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon marjoram
  • ½ teaspoon onion powder
  • ½ teaspoon tarragon
  • ½ teaspoon black pepper
  • 5 teaspoons cornstarch
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Directions:
  2. Heat 1-tablespoon olive oil in a large skillet and sauté onion, carrot and garlic. Stir constantly until softened—about 5 minutes.
  3. Stir in the chicken, broccoli, salt, pepper, marjoram, onion powder and tarragon—cook until chicken is no longer pink. Add grated Parmesan cheese.
  4. Whisk together cornstarch and chicken broth in a bowl until creamy—add to the chicken mixture. Mix well and let simmer. Sauce will thicken in 2-3 minutes.
  5. Take a muffin tin with 12 muffin cups and place wonton wrappers in each cup (no need to coat with non-stick spray). The center of the wonton wrappers should be placed in the bottom of each cup and the edges should stick out of the top.
  6. Fill each wonton wrapper about ⅔ full and fold the wonton corners over the top of the bundle.
  7. Use a brush and seal the top of each bundle with a bit of olive oil.
  8. Bake at 350 degrees for 12-14 minutes. The tops of the bundles will look golden brown when done.
 *Inspired by: No Whine with Dinner by Liz Weiss, MS, RD & Janice Newell Bissex, MS, RD.