Mini Pot Pies

photo 1

 

24 Egg roll wrappers

1 c chopped roasted chicken (or double the beans if vegetarian)

1/2 c chopped carrots

1/2 c chopped celery

1/2 c chopped haricot vert

1/2 c white beans

1/2 c chopped red bell pepper

2 cloves garlic minced

2 shallots minced

2 tbsp flour

3 tbsp butter

1 1/2 c low sodium chicken or vegetable broth

1 tbsp fresh parsley. tarragon, and thyme chopped and mixed

salt, pepper, garlic powder, cayenne to taste

6 tbsp shredded mozzarella

 

Preheat oven to 400 and spray a muffin tin with cooking spray. Melt 2 tbsp butter and saute garlic, shallots and all vegetables on medium high until they start to soften. Add chicken, and cook one minute. Add flour, and mix well, then slowly add broth. Stir until thickened, then add all of the remaining herbs and spices. Line each of the muffin tins with a doubled egg roll wrapper. Melt the remaining butter

Add the filling to the egg roll wrapper and top with 1/2 tsp of cheese:

photo 3

 

Fold the edges over and then brush with the remaining butter:

 

photo 2

Bake for 10-20 minutes until browned. Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s