Chicken Pot Pockets – C
Green salad
  • Classic
  • 5 ingredients, freezable, poultry
Chicken Pot Pockets – C
Green salad
  • Classic
  • 5 ingredients, freezable, poultry
Servings:

Ingredients

Prep
  • 1 t cornstarch
  • 1 t water
  • 10 oz cream of celery soup
  • 2 C frozen mixed veggies
  • 2 C deli rotisserie chicken
  • 12 egg roll wrappers
on cooking day
  • 6 C salad greens

Instructions

To Assemble
  1. In a small bowl mix cornstarch and water until dissolved. Transfer to a large bowl. Add soup and whisk well. Stir in veggies and chicken.
  2. Lay egg roll wrapper flat and moisten all 4 edges with water. Place about 1/3 cup of chicken mixture on the bottom half of the wrapper. Fold over top half so the edges meet. Dip a fork in water and seal edges with fork prongs.
  3. Repeat with remaining ingredients to form 12 pockets. Place pockets in a container with a lid.
To Cook
  1. Place pockets on a large baking dish sprayed with non stick spray and bake at 350 for 18-20 minutes or until they begin to brown.
  2. Serve with green salad.

Ingredients

Prep
  • 1 t cornstarch
  • 1 t water
  • 10 oz cream of celery soup
  • 2 C frozen mixed veggies
  • 2 C deli rotisserie chicken
  • 12 egg roll wrappers
on cooking day
  • 6 C salad greens

Instructions

To Assemble
  1. In a small bowl mix cornstarch and water until dissolved. Transfer to a large bowl. Add soup and whisk well. Stir in veggies and chicken.
  2. Lay egg roll wrapper flat and moisten all 4 edges with water. Place about 1/3 cup of chicken mixture on the bottom half of the wrapper. Fold over top half so the edges meet. Dip a fork in water and seal edges with fork prongs.
  3. Repeat with remaining ingredients to form 12 pockets. Place pockets in a container with a lid.
To Cook
  1. Place pockets on a large baking dish sprayed with non stick spray and bake at 350 for 18-20 minutes or until they begin to brown.
  2. Serve with green salad.
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