Rich, luscious, high-calorie chicken pot pie gets a fast and fun fix with these chicken pot pie bundles. Made with chicken, convenient frozen vegetables, and adorable egg roll wrappers, this hearty family dinner will make everyone at your table very happy.
This recipe for Chicken Pot Pie Bundles has a very long history. It first appeared on the pages of Kiwi magazine when I was a columnist. It then landed on the pages of my second cookbook, No Whine with Dinner. I made it for years for my boys and I recently made a batch for Simon when he was home from school. The leftovers are now living happily in my freezer.
Chicken pot pie, with its butter-laden crust on top, has a reputation for being rich and delicious and super high in fat. For the fix, I use egg roll wrappers as the ‘crust,’ and the results are playful and fun and a lot lighter. And not too fussy either.
- Serves: 6
- Serving size: (2 bundles)
- Calories: 360
- Fat: 7g
- Saturated fat: 1g
- Carbohydrates: 48g
- Sodium: 680mg
- Fiber: 3g
- Protein: 24g
- 1½ tablespoons olive oil, divided
- 1 small onion, cut into ¼-inch dice (1 cup)
- 1 pound boneless, skinless chicken breast halves, cut into ½-inch dice
- 1 teaspoons dried basil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Pinch of black pepper
- 1 cup all-natural chicken broth
- 4 teaspoons cornstarch
- 2 cups mixed frozen vegetables, thawed
- 2 tablespoons grated Parmesan cheese
- 12 egg roll wraps (NOT the smaller wonton wrappers)
- Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
- Stir in the chicken, basil, garlic powder, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
- Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the mixed vegetables, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
- To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
- Place a generous ¼ 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 (it doesn’t have to be perfect). Brush the remaining oil on top of each bundle.
- Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.
Coming up with fresh new ideas for family dinner can be a challenge, so I hope you’ll give this recipe a try. Be sure to let me know what you think of it.
Carolyn Hopkins says
My family loves this recipe. I have made it with wonton wrappers and they are fun to eat.
True confessions though, I usually use a Pillsbury pie crust in the box and make two top crust only chicken pot pies. This is the best, healthiest filling recipe.. I use 2 cups each frozen corn and peas and home canned chicken breast. No pie crust guilt because it’s super loaded with veggies!! I use 3 Tbs of corn starch and 2 cups of broth. My 13 year old requests this for his birthday and off to camp meal every year. We eat it at least every 3 wks!! Thank you for this great family staple.
Hi Carolyn: Thanks for sharing your version of the bundles. No judgement on the pie crust!!! Sounds absolutely delicious 🙂
Carolyn Hopkins says
I meant egg roll wrappers above not wonton. Those are too small. ?
A few years ago, a reader made this recipe with wonton wrappers. Let’s just say the recipe did not work out well for her 🙂
Could you make this same thing with puff pastry sheets? Can’t wait to try it.
Oh gosh. I am not sure, but I would encourage you to give it a try! Let me know how it turns out. I googled and there are other recipes out there that do indeed use puff pastry. So check out a few of those first for process. 🙂
McKenna Howard says
The best way to seal the wraps is with a little bit of water. it makes the edges stick to each other much easier. I’ve been making these for years and its really good with some chantrelle mushrooms mixed in but button or shiitake work just as well. 🙂
I’m so thrilled to have found the recipe for the chicken pot pie bundles. I’d already made up my chicken and vegetable filling, so when I was ready to make my normal pastry pie crust which I’ve made many times I inadvertently realized that I didn’t have enough butter for a complete pie crust recipe. However in my refrigerator I did have a package of unopened egg roll wraps. That’s when I searched online for pie crust made from egg-roll pastry and came across this recipe.
I actually enjoyed them better. They’re lighter and I love the traanslucency of the crust itself building an anticipation for what’s
My recipe made 13 of them. It looks like I’ve found another option for a delicious and lighter pie crust. Thanks so much. I’ll be passing this one on.
Hi Sheena: Wow. Love the story of how you found my recipe. It’s an oldie but goodie. Been on my site for quite some time and has been been enjoyed by lots of readers. It even appeared in Kiwi magazine years ago when I wrote a column for them. Glad you found my site. Have you listened to my podcast yet? Be sure to check it out under the Podcast section of the site 🙂
Has anyone ever pre-made these and frozen them PRIOR to cooking? IF so do you thaw in fridge prior to heating or cook straight from frozen?
Gosh. I have never pre-made them and then frozen. I’m inclined to bake them off, cool, and then freeze. Thaw in fridge overnight or during the day in fridge. I think they’d thaw quickly. And then you can warm up in oven or microwave. LMK what you end up doing!