Chicken Pot Pie Baby Bundles - Pinterest Success

I LOVE Chicken Pot Pie. Hot, creamy, yumminess is what I think of!  I've tried a few different mini-pot pie recipes but this one was a hit with the family.  Even my picky, picky 8 year old ate it!!

Much better picture...notice the shadows and the browned tips??

Ingredients:
1½ TBS Canola Oil, divided
1 C peeled & diced Carrot
1/2 C diced Onion
2 cloves minced Garlic
1 lb diced, boneless, skinless Chicken Breasts
2 tsp chopped fresh Tarragon or 1/2 tsp dried Tarragon
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1 C Chicken Broth
4 tsp Cornstarch
3/4 C frozen Peas, thawed
3/4 C frozen Corn kernels, thawed
2 TBS grated Parmesan cheese
12 Egg Roll Wraps (NOT wonton wrappers)

Directions:
Preheat oven to 350°F. Heat 1 TBS of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened. Add the garlic, and cook 1 minute more.

Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink.

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.

Using a muffin pan with 12 medium-size cups (no cooking spray needed). Place 1 egg roll wrap into each cup, letting it extend over the sides.

Place about a 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. Brush the remaining oil on top of each bundle.

Bake until golden and crisp. Between 12 & 15 minutes. Cool slightly before eating.

Originally posted by: http://mealmakeovermoms.com/