Pot Pie Cupcakes

Name: Pot Pie Cupcakes
Ingredients: 1 cup onion, diced; 1 cup celery, diced; 1 cup carrot, diced; 1 cup frozen peas; 1 cup frozen corn; 1/3 cup butter; 1/2 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 4 cups chicken, cooked and chopped; salt; pepper; 12 egg roll wraps (you can either find these in the prepared salad section at the grocery or at any oriental market); 1 egg, beaten

14 ingredients

9 steps

Ingredients

1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup frozen peas
1 cup frozen corn
1/3 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup milk
4 cups chicken, cooked and chopped
salt
pepper
12 egg roll wraps (you can either find these in the prepared salad section at the grocery or at any oriental market)
1 egg, beaten

Directions

1

Preheat oven to 350°F.
2

Saute onion, celery, carrots in margarine for 10 minutes.
3

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4

Combine broth and milk and gradually stir into vegetable mixture.
5

Add canned/frozen veggies to mixture.
6

Cook over medium heat stirring constantly until thickened and bubbly.
7

Remove from heat. Stir in salt, pepper and chicken.
8

Once filling of your choice is prepared, grease a cupcake pan and push wrappers down, fill with mixture and swipe all edges with egg. Close them up the best you can!
9

Bake for about 20-25 minutes.