This recipe grabbed my attention several years ago because I tore out this recipe from a Kiwi magazine and saved it. When I started going through cookbooks a few weeks ago I decided I wanted to give this a try. I adapted this recipe from the January/February 2008 Kiwi magazine. Let me tell you these little guys are so yummy! I love my Grandma’s potpie, but have been trying to find a different way to make it with all the cream soups she uses and now I have found it! As always I use organic ingredients if at all possible (especially high GMO items like cornstarch).
3 Tbsp EVOO
2 Medium Carrots, Peeled and Thinnly Sliced
1 Small Onion, Chopped
2 Cloves Garlic, Minced
2 Cups of Shredded Chicken (or Raw Chicken Cut into 1/4-1/2 inch chucks)
1 1/2 Cups of Chicken Broth
6 Tsp Rapunzel Organic Cornstarch
3/4 Cup of Peas
3/4 Cup of Corn
Parmesan Cheese (about 2 Tbsp)
12 Egg-roll Wrappers
1/2 Tsp Salt
Pepper to Taste
Preheat your oven to 350 degrees.
Heat 1 Tbsp of olive oil in a large skillet over med-high heat. Add carrots and onions and cook until they are soft stirring frequently, about 5 minutes.
Add another Tbsp of olive oil and add the garlic, continue to cook another minute or so.
Add another Tbsp of olive oil, chicken, salt and pepper. If chicken is uncooked then cook about 5 minutes.
In a bowl, whisk together your chicken broth and corn startch until smooth. Add it to the skillet along with the peas and corn. Bring it to a simmer, continue to stir gently until the sauce thickens.
In your muffin tins, gently grease or spray (I have this new cool non-aresol ZAK! hand spray pump) each cup. Gently place 1 wrap in each tin. It should extend over all the sides.
Sprinkle each mixture with a small amount of Parmesan cheese.
Allow to cool a few minutes and gently lift out holding the top of the bundle and lifting the bottom with a spoon.