Chicken pot pie is without a doubt the most amazing comfort food out there. The flaky crust, warm chicken, hearty vegetables, and thick sauce makes for a perfect combination. I replaced the crust with wonton wrappers, still allowing for a bit of flakiness, without all the guilt! I also replaced the typical peas and corn with green and yellow peppers for less starch and more Vitamin C. These adorable bite sized pies are great for portion control. Make as horderves or as a meal that everyone will love!
Preheat the oven to 425 degrees. Spray each wonton wrapper with cooking spray and place in a muffin tin. Season two chicken breasts with salt, pepper, onion powder, and paprika. Cover and roast for about 25 minutes. While the chicken is in the oven, start to cook the vegetables. In a skillet, heat up your chopped carrots and onion with Pam Spray. After about 5 minutes, stir in your minced garlic and roasted yellow and green peppers. Season with paprika, turmeric, curry, salt, pepper, and onion powder. In a separate bowl, mix together the chicken broth and cornstarch.
Once the chicken is cooked, let it cool and then shred. Lower the oven temperature to 350 and add the shredded chicken into the pan with the veggies. Next, stir in the chicken broth and corn starch mixture. Stir for about 2-3 minutes, until thickened. Fill each wonton wrapper with the mixture and place in the oven for 12 minutes, until wonton wrappers are golden brown. Make sure to freeze the leftovers, if there are any of course. Serve warm and enjoy!
Makes 12
Recipe:
2 Muffin Tins
12 Wonton Wrappers
2 Chicken Breasts, Roasted and Shredded
1 Large Carrot, Diced
1/2 Small Red Onion, Chopped
1/2 Yellow Pepper, Roasted and Diced
1/2 Green Pepper, Roasted and Diced
2 Garlic Cloves, Minced
1 Cup Chicken Broth
4 Tsp Cornstarch
1/8 Tsp Turmeric and Curry
1/4 Tsp Paprika
Season to taste with salt, pepper, and onion powder
12 Wonton Wrappers
2 Chicken Breasts, Roasted and Shredded
1 Large Carrot, Diced
1/2 Small Red Onion, Chopped
1/2 Yellow Pepper, Roasted and Diced
1/2 Green Pepper, Roasted and Diced
2 Garlic Cloves, Minced
1 Cup Chicken Broth
4 Tsp Cornstarch
1/8 Tsp Turmeric and Curry
1/4 Tsp Paprika
Season to taste with salt, pepper, and onion powder
*Roast chicken at 425 degrees for 25 minutes. Lower heat to 350 and cook mixture in wonton wrappers for 12 minutes.
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