One thing I will say about this recipe-it is not easy or a very clean-to-make recipe. It just kept spilling everywhere! However, if you're quick and not afraid to not have the prettiest looking pockets (I thought I did okay), the flavors will all be there, which to me is the most important part! I actually prepared everything on the foil-lined baking sheet, instead of trying to transfer them.
Chicken Pot Pockets-adapted from 300 Under 300 by Hungry Girl
Total Time: 50 Minutes
- 1 teaspoon cornstarch
- 1 teaspoon cold water
- 1 can cream of chicken soup
- 2 cups frozen bite-sized mixed veggies
- 12 ounces chicken, cooked and chopped
- 12 large egg roll wrappers
Preheat oven to 350 degrees. In a small bowl, mix cornstarch with 1 teaspoon cold water until smooth. In a large bowl, combine cornstarch mixture with soup and mix thoroughly. Add veggies and chicken, mix well and season to taste with salt and pepper.
On a large dry surface, lay out the egg roll wrappers. Set out a small bowl of water to dip your fingers in. Place about 1/3 cup filling onto egg roll wrappers, one at a time. Quickly seal wrappers, using your finger dipped in water as needed. Gently transfer to a foil lined baking sheet. Continue until remaining filling and wrappers are used.
Bake for 20 minutes or until golden brown.