Mini Pot Pies

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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:

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


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Bake for 10-20 minutes until browned. Enjoy!


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