Week 30: Recipe #3--Chicken Pot Pie Bundles

These were yummy!  We all liked them (minus the peas, for my oldest).  I found these on a site called Meal Makeover Moms (see link below).  They makeover recipes so that they are a bit healthier.  Two of these bundles are 9 WW + points, and they were pretty filling with a green salad and some fruit.  I followed the recipe exactly, and it was pretty quick and easy to make.  Makes 6 servings.

Photo from mealmakeovermoms.com

You'll Need:

• 1 1/2 Tblsp. canola oil, divided
• 1 large carrot, peeled and cut into 1/4-in. cubes (about a cup)
• 1/2 small onion, cut into 1/4-in. cubes (about 1/2 a cup)
• 2 cloves garlic, minced
• 1 lb. boneless, skinless chicken breast halves, cut into 1/2-in. cubes
• 2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon (I used dried)
• 1/2 tsp. kosher salt
• pinch of black pepper
• 1 c. all-natural chicken broth
• 4 tsp. cornstarch
• 3/4 c. frozen petite peas, thawed
• 3/4 c. frozen corn kernels, thawed (I didn't thaw the peas or corn ahead of time, and they turned out fine anyway)
• 2 Tblsp. grated parmesan cheese
• 12 egg roll wraps (NOT the smaller wonton wrappers)

Preparation:

1. Preheat the oven to 350 degrees.  Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.  Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes.  Add the garlic, and cook 1 minute more.
2. Stir in the chicken, tarragon, salt, and pepper.  Cook until the chicken is no longer pink, about 5 minutes.
3. 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.
4. To prepare the bundles, use a muffin pan with 12 medium-sized cups (do not coat with nonstick cooking spray).  Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
5. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the 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.
6. Bake until golden and crisp, 12 to 15 minutes.  Cool slightly before eating.

Recipe and link:  http://mealmakeovermoms.com/recipes/comfort-food/chicken-pot-pie-bundles/