Chicken Pot Pockets Recipe

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Chicken Pot Pockets

Beth Ellefson

By
@belle2354

Only 119 calories!


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Rating:

Prep:

30 Min

Cook:

20 Min

Ingredients

1 tsp
cornstarch
1
98% fat free cream of celery condensed soup
2 c
frozen bite-sized mixed vegetables
12 oz
cooked and finely chopped skinless chicken breast
12
large square egg roll wrappers
salt and pepper

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
In a small bowl, mix cornstarch thoroughly with 1 teaspoon cold water. In a large bowl, combine mixture with soup, and mix thoroughly. Add vegetables and chicken, mix well, and then season to taste with salt and pepper. Set aside.
3
On a large dry surface, lay out three egg roll wrappers. Set out a small bowl of water, dip your fingers into it, and then run your finger along all of the wrapper edges - repeat this as needed while preparing your pockets to help keep them sealed.
4
Starting about 1/2 inch from the bottom, pace about 1/3 cup filling along the bottom half of each wrapper, leaving 1/2 inch boarder on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom - the mixture should be completely encased with a 1/2 inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal.
5
Line a large baking sheet with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking sheet. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.
6
Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving.

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy