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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.9
  • Total Fat: 3.4 g
  • Cholesterol: 10.4 mg
  • Sodium: 348.9 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Chicken Pot Pie Wontons (cupcake pan sized) calories by ingredient
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Chicken Pot Pie Wontons (cupcake pan sized)

Submitted by: SKINNYTOBDEB

Introduction

A low calorie quick way to use up leftover chicken in individual servings. You may even be able to eat more than 1 for a meal depending on your calorie allowance. A low calorie quick way to use up leftover chicken in individual servings. You may even be able to eat more than 1 for a meal depending on your calorie allowance.
Number of Servings: 12

Ingredients

    4.2 oz of white roasted chicken breast
    1-10.5 oz can of Cream of Chicken
    1-16oz (1#) package of frozen mixed vegetables
    1/2 can of water
    garlic salt (approx. 1/4 tsp)
    Basil (approx. 1 tsp)
    1/4 cup chopped Onion
    1 tsp Thyme
    1 tbsp. olive oil

Tips

It is a super quick meal if Chicken is precooked. Great in the summer or winter. Kids love it!


Directions

Put Olive oil in a saucepan, throw in chopped onion and sautee, add seasonings, when onion are carmelized add the can of soup and water. Add vegetables and cooked chicken (I used leftover chicken that was already cooked). Bring to a boil, reduce heat. Note: you may need to add some 1 tbsp. of flour or cornstarch to thicken if desired.

Preheat oven to 325 degrees. Using a cupcake pan, place two wonton wrappers in each cup forming into a bowl/cup. Bake wonton wrapper 'bowls' for about 3-5 minutes until golden brown. Using a ladle spoon pot pie filling into each cup/bowl. Place another wonton wrapper on top and press/tuck so edges are sealed. Bake for additional 5 minutes until top wrapper is golden brown. Serve immediately. Nutrition Value is based on 1 pot pie per serving, but it is low enough you may be able to have more than 1! :)

Serving Size: Makes 12 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user SKINNYTOBDEB.






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