Chicken Pot Pockets

Today was the first day back from school for me from February vacation.  After a long day of teaching to students who were yawning, and putting their heads on the table to rest, I could not wait to get into the kitchen to lose myself in my cooking.

I have never used eggroll wrappers for anything, and honestly was a little nervous to try.  I imagined them to be more thinner than they actually are.  They were actually pretty easy to work with.  I chose to use NaSoya Brand because I trust their soymilk.  Eggroll wrappers could be found usually near the tofu in your grocery store.

This recipe is adapted from Hungry Girl who I love to go to for less fattening versions of well known fatty foods such as chili dogs and nachos. 

Chicken Pot Pockets (for fellow Weight Watchers, each pocket is only 2 points)

Ingredients

 12 large square egg roll wraps
1 (10 3/4 ounce) can 98% fat free condensed cream of celery soup (I use Campbell's)
2 cups frozen bite-sized mixed vegetables (any kind you like)
One cooked skinless boneless chicken breast (4 to 5 oz)
1 teaspoon cornstarch
salt and pepper to taste
Directions


1.Preheat oven to 350 degrees.


2.In a small dish, mix cornstarch thoroughly with 1 teaspoons cold water.

3.In a large bowl, combine cornstarch mixture with soup, and mix thoroughly. Add veggies and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.









4.On a large dry surface, lay out three egg roll wrappers.

 Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges -- repeat this as needed while preparing your pockets, as it will help keep them sealed.

* I found I only needed to do this process once per wrapper if I was quick..Use your judgement.

5.Starting about 1/2 inch from the bottom, place 2 - 3 tablespoons of filling along the bottom half of each wrapper, leaving a 1/2-inch border 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 completely.

This may seem to be a nuisance but really does seal the wrapper better than pressing with fingers.

6.Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. 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.

7.Bake in the oven for 20 minutes.

 
 
 

My eggroll wrappers came in packs of twenty. If you have extra also, they can freeze safely for two months. Just label with a use by date and you are good to go!





What have you used eggroll wrappers for?