How To Make: Chicken Pot Pockets!

Chicken Pot-Pockets (makes 4 large pockets)

• 1 boneless skinless chicken breast partially frozen and cubed (why? because it is easier to cube when partly frozen, I find)
• 1 C. chopped yellow onion
• 1 C. chopped carrot
• 1 C. fresh frozen peas
• 2 garlic cloves minced
• 2-3 T. olive oil
• One box of chicken broth (I use Aldi's brand Fit and Active and I didn't use all of it, just pour it over the chicken till covered)
• 2-3 T. (maybe more) of flour (I used whole wheat pastry flour because that's what I had)
• pepper (teaspoon ish)
  
• celery salt (maybe a teaspoon)
  
• paprika (pinch to pinch and a half)
  
• 1 package of Egg Roll Wrappers (I used the Melissa's brand found in produce aisle)
• 1 egg, beaten
• tiny cup of water

First pre-heat the oven to 350. Then heat a large skillet on medium. Add some olive oil and cook the onions a little (not brown) and be sure to stir them a lot, add in the garlic when you feel ready.

In about a minute or so add the cubed chicken and cook till all white ( I had to add a little splash of chicken broth because it was too hot and getting sticky).

Add the carrots and peas. Cover with chicken broth, not completely submerged but pretty liquid-y. It gets thicker like gravy later. Add the seasonings to taste.

That will come to a boil pretty quickly and then I added the flour to the bubbly simmery liquid.

Cover the pan and turned it down to low for maybe 10-15 minutes...maybe more...I was just winging it- cook till the carrots are softer and the liquid starts to thicken. Just stay in there and watch it. I could tell when the sauce was gravy like that it was time to fill the pockets.

So here's what you do: Egg roll wrappers are pretty thin, so I doubled up. Lay the wrapper on a cutting board and dip your finger in water to wet the edges. Drop the chicken filling into the center. Fold over the wrapper diagonally and press the sides with a fork (like pie!) and carefully move it to a cookie sheet (I lined mine with parchment paper - love that stuff). I got 4 pockets in one cookie sheet and there was only a little filling leftover in the pan (which I ate immediately).

So then you beat one egg and brush it over the tops of the pockets. Poke a air vent hole with a fork on the top of each pocket. Bake @ 350 for 25-30 minutes - or until browned and crunchy looking. Pop them out, they will be HOT so blow on them before you eat.

Here's the deal though - the wrappers get crispy but are tough to break through with a fork. One pocket is pretty large so I cut mine in half (also because I ate the leftover filling already) and had to use a knife. You can eat them pretty much like "hot pockets" because they are easy to hold and there isn't a ton of gooey gravy coming out. If you want a really gooey more pot-pie-ish situation you might be better off making an actual pot pie. This is my relatively healthy twist. My family loved them!