Chicken Pot Pie Bundles: Comfort Food Reinvented

There’s something so deeply comforting about a chicken pot pie. I remember as a kid, the aroma filling the kitchen on a chilly evening was a signal that all was right in the world. My grandmother would always make one massive pie, the kind that required a serious effort to lift from the oven. These individual Chicken Pot Pie Bundles take that classic, heartwarming flavor and repackage it into a fun, perfectly portioned treat that’s just as satisfying as the original, but infinitely easier to handle – and sneak a second of!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 12 bundles
• Yield: 12 bundles
• Dietary Type: Comfort Food

Ingredients

• 1 1⁄2 tablespoons canola oil, divided
• 1 large carrot, peeled and cut into 1/4-inch dice (about 1 c.)
• 1⁄2 small onion, cut into 1/4-inch dice (about 1/2 c.)
• 2 garlic cloves, minced
• 1 lb chicken breast halve, boneless, skinless, cut into 1/2-inch dice
• 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
• 1⁄2 teaspoon kosher salt
• 1 pinch black pepper
• 1 cup chicken broth, I use low sodium
• 4 teaspoons cornstarch
• 3⁄4 cup frozen petite peas, thawed
• 3⁄4 cup frozen corn kernels, thawed
• 2 tablespoons parmesan cheese, grated
• 12 egg roll wraps (NOT the smaller wonton wrappers)

Equipment Needed

• Large non-stick skillet
• Mixing bowl
• Whisk
• Muffin pan (12 medium-size cups)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even cooking and a beautifully golden crust.
2. Heat 1 tablespoon of the canola oil in a large non-stick skillet over medium-high heat. Using a non-stick skillet is crucial for preventing the vegetables and chicken from sticking and burning.
3. Add the diced carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Stirring frequently prevents burning and allows the vegetables to cook evenly. Look for a slight translucent appearance in the onion as an indicator of doneness.
4. Add the minced garlic, and cook for 1 minute more. Be careful not to burn the garlic, as it can become bitter. The goal is to release its fragrant aroma.
5. Stir in the diced chicken, tarragon, salt, and pepper. Ensure the chicken is evenly distributed in the skillet.
6. Cook until the chicken is no longer pink, about 5 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safety.
7. In a separate bowl, place the chicken broth and cornstarch, and whisk until well combined. This mixture will act as a thickening agent for the pot pie filling. Make sure there are no lumps of cornstarch remaining.
8. Add the chicken broth mixture to the skillet along with the thawed peas and corn, and bring the liquid to a simmer, stirring constantly. Stirring prevents the cornstarch from clumping and ensures a smooth, creamy sauce.
9. Continue to simmer and stir gently until the sauce thickens, about 2 minutes. The sauce should coat the back of a spoon.
10. To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). The egg roll wrappers will adhere better to the pan without spray.
11. Gently place 1 egg roll wrap into each muffin cup, letting it extend over the sides. This overhang will be used to seal the bundles.
12. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the grated Parmesan cheese on top. Don’t overfill the wrappers, or they may burst during baking.
13. Fold the corners of the egg roll wraps up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). The goal is to create a sealed bundle, but a rustic look is perfectly acceptable.
14. Brush the remaining canola oil on top of each bundle. This will help them brown and crisp up beautifully.
15. Bake until golden and crisp, 12-15 minutes. Keep a close eye on them towards the end of the baking time to prevent burning.
16. Cool slightly before eating. The filling will be very hot immediately after baking.

Expert Tips & Tricks

• Make-Ahead Filling: The chicken pot pie filling can be made a day or two in advance and stored in the refrigerator. This is a great time-saver, especially when preparing for a larger gathering. Just be sure to let it cool completely before refrigerating.
• Spice It Up: Add a pinch of red pepper flakes to the filling for a subtle kick of heat.
• Herb Variations: If you don’t have tarragon, thyme or rosemary make excellent substitutes.
• Crispy Bottoms: For extra crispy bottoms, preheat the muffin pan in the oven for a few minutes before adding the egg roll wrappers. Be very careful when handling the hot pan.
• Egg Wash Alternative: If you don’t have extra canola oil, an egg wash will also work to give the bundles a beautiful golden color.

Serving & Storage Suggestions

These Chicken Pot Pie Bundles are best served warm, straight from the oven. They make a delightful appetizer, a satisfying lunch, or a comforting light dinner. A simple side salad complements them perfectly.

Leftover bundles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them for a minute or two, but for the best results, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy. They can also be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	207.2 kcal	N/A
Calories from Fat	55 g	27%
Total Fat	6.2 g	9%
Saturated Fat	1.4 g	7%
Cholesterol	27.8 mg	9%
Sodium	361.2 mg	15%
Total Carbohydrate	24.5 g	8%
Dietary Fiber	1.6 g	6%
Sugars	1.1 g	4%
Protein	12.8 g	25%

Variations & Substitutions

• Vegetarian Option: Substitute the chicken with sautéed mushrooms or tofu for a vegetarian version.
• Different Vegetables: Feel free to add other vegetables like diced potatoes, celery, or green beans to the filling.
• Gluten-Free: Although the recipe calls for egg roll wraps, gluten free wraps are available at most large supermarkets and Asian markets.
• Spicy Chicken Pot Pie Bundles: You could add a finely chopped jalapeño to the filling for an added kick!
• Creamier Filling: Substitute heavy cream for part of the chicken stock. This will make for a much richer filling!

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked rotisserie chicken to save time?
A: Absolutely! Shredded rotisserie chicken is a great shortcut. Just add it to the skillet after sautéing the vegetables.

Q: Can I use puff pastry instead of egg roll wrappers?
A: Yes, you can. Cut the puff pastry into squares and press them into the muffin cups. The baking time may need to be adjusted slightly.

Q: My filling is too watery. What can I do?
A: If your filling is too watery, simmer it for a few more minutes without the lid to allow the excess liquid to evaporate. You can also add a slurry of cornstarch and water to thicken it.

Q: Can I freeze these after baking?
A: Yes, you can freeze them after baking. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Reheat them in the oven for best results.

Q: Why are my egg roll wrappers soggy?
A: Soggy wrappers can be caused by overfilling or not brushing them with enough oil before baking. Make sure to drain any excess liquid from the filling and brush the wrappers generously with oil.

Final Thoughts

These Chicken Pot Pie Bundles are a delightful twist on a classic comfort food. They are easy to make, fun to eat, and perfect for any occasion. Don’t be afraid to get creative with the fillings and add your own personal touch. I encourage you to give this recipe a try and share your feedback! Serve them with a crisp green salad and a glass of your favorite wine for a truly satisfying meal.