Pot Pie Cupcakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

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

Recipe

• 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.