Chicken pot pie is without a doubt the most amazing comfort food out there. The flaky crust, warm chicken, hearty vegetables and thick sauce make for a perfect combination. I replaced the crust with wonton wrappers, still allowing for a bit of flakiness without all the guilt! You can make this recipe without the wonton wrappers as well seeing as it's great on it's own! If using wontons, you can make adorable bite sized pies for horderves or as a meal that everyone will love!
Start by preheating the oven to 425 degrees. Season your 4 chicken breasts with salt, pepper, onion powder and paprika. Then, just cover and roast for about 25 minutes.
While the chicken is in the oven, start to cook the vegetables. In a skillet, heat up your chopped carrots, celery and onion with Pam Spray. After about 5 minutes, stir in your minced garlic and red and orange peppers. Season with paprika, turmeric, curry, salt, pepper and onion powder. In a separate bowl, mix together the chicken broth and cornstarch.
Once the chicken is done, take it out of the oven and let it cool. Then, shred it and add it to the veggetable mixture, adding in the cornstarch and chicken broth. Stir until everything thickens, about 5 minutes. If using the wonton's, place each one in a Pam sprayed muffin tin, fill with the pot pie mixture and bake in the oven at 350 degrees. Cook for about 12 minutes, or until the wontons are crispy. Now just serve and enjoy!
Makes 6 Servings
Recipe:
4 Chicken Breasts, Roasted and Shredded
1 Large Carrot, Diced
1/2 Small Red Onion, Chopped
2 Celery Stalks
1/2 Red Pepper, Roasted and Diced
1/2 Orange Pepper, Roasted and Diced
2 Garlic Cloves, Minced
1 Cup Chicken Broth
4 Tsp Cornstarch
1/8 Tsp Turmeric and Curry
1/4 Tsp Paprika
Wonton Wrappers (Optional)
Season to taste with salt, pepper, and onion powder
*Roast chicken at 425 degrees for 25 minutes. Lower heat to 350 and cook mixture in wonton wrappers for 12 minutes.
Recipe:
4 Chicken Breasts, Roasted and Shredded
1 Large Carrot, Diced
1/2 Small Red Onion, Chopped
2 Celery Stalks
1/2 Red Pepper, Roasted and Diced
1/2 Orange Pepper, Roasted and Diced
2 Garlic Cloves, Minced
1 Cup Chicken Broth
4 Tsp Cornstarch
1/8 Tsp Turmeric and Curry
1/4 Tsp Paprika
Wonton Wrappers (Optional)
Season to taste with salt, pepper, and onion powder
*Roast chicken at 425 degrees for 25 minutes. Lower heat to 350 and cook mixture in wonton wrappers for 12 minutes.