chicken pot pockets

★★★★★ 1 Review
belle2354 avatar
By Beth Ellefson
from Shelbyville, IN

Only 119 calories!

★★★★★ 1 Review
prep time 30 Min
cook time 20 Min

Ingredients For chicken pot pockets

  • 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
ADVERTISEMENT

How To Make chicken pot pockets

  • 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.

Categories & Tags for Chicken Pot Pockets:

ADVERTISEMENT