Chicken Pot Pockets - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

MiladyB · 03-20-2009, 10:56 PM

Chicken Pot Pockets

PER SERVING (1 pocket): 88 calories, 1g fat, 242mg sodium, 16g carbs, 1g fiber, 1.5g sugars, 4g protein -- POINTS® value 2*

Ingredients:
12 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
One 10.75-oz. can 98% fat-free cream of celery condensed soup
2 cups frozen bite-sized mixed veggies (like diced carrots, peas, corn, etc.)
2 oz. cooked skinless lean chicken breast, finely chopped
1 tsp. cornstarch
Optional: salt and black pepper, to taste

Directions:
Preheat oven to 350 degrees.

In a small dish, mix cornstarch thoroughly with 1 tsp. cold water. In a large bowl, combine cornstarch mixture with soup, and mix thoroughly. Add veggies and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.

On a large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges -- repeat this as needed while preparing your pockets, as it will help keep them sealed.

Starting about 1/2 inch from the bottom, place 2 - 3 tbsp. of filling along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom -- the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders wit h the prongs of a fork to seal completely.

Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.

Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving. Then dig in!

MAKES 12 SERVINGS

KarenInKali · 03-20-2009, 11:41 PM

Beth they look incredible. I think I'm going to have to try them this weekend.

MiladyB · 03-20-2009, 11:53 PM

Quote:

Originally Posted by KarenInKali

Beth they look incredible. I think I'm going to have to try them this weekend.

If you try them Karen let me know what you think! I thought they sounded and looked really good too. Plus they sound like they would go together really easy.

Helena · 03-21-2009, 01:41 PM

Beth those look so good I want to make them but my question is what are the stats on the egg roll wrapper??? I am no longer taking my diabetes meds and my Dr told me no white ever again only wheat products. Can I use something other than the egg roll wrapper in a wheat product??? Or if I knew the sats I would know if I could have it or not.

MiladyB · 03-21-2009, 02:04 PM

Quote:

Originally Posted by Helena

Beth those look so good I want to make them but my question is what are the stats on the egg roll wrapper??? I am no longer taking my diabetes meds and my Dr told me no white ever again only wheat products. Can I use something other than the egg roll wrapper in a wheat product??? Or if I knew the sats I would know if I could have it or not.

Helena, I haven't made these and don't have any wrappers on hand. I did hunt down some stats on-line though that sound as if they are probably pretty close. These stats I found for one wrapper.

Calories 66 (276 kJ)
% DV 1
Total Fat 0.3g 0%
Sat. Fat 0g 0%
Cholesterol 0mg 0%
Sodium 138mg 6%
Total Carbs. 15g 5%
Dietary Fiber 1g 4%
Sugars 0.5g
Protein 2.5g

I'm afraid I can't think of anything else to use that is whole wheat. I know these wrappers are often used in low fat, low carb recipes.

Kcnolan21 · 03-21-2009, 07:31 PM

These sound awesome for work lunches! I wonder if they freeze well? and if you would freeze them before or after cooking? maybe before and then cook them in a toaster oven? Hmmm....off to the market!

KarenInKali · 03-21-2009, 09:28 PM

Quote:

Originally Posted by MiladyB

If you try them Karen let me know what you think! I thought they sounded and looked really good too. Plus they sound like they would go together really easy.

I'm going to get the stuff to make them tomorrow. It was on my list today but Steve and I ended up spending the afternoon with our dear sweet Donna and Michelle so I didn't make it to the store. That's okay, we were with good company and I'm glad we had the afternoon with good friends to catch up!

KarenInKali · 03-22-2009, 09:02 PM

I now have all the ingredients, but didn't get to do them today - too much to do around the house. I am hoping to work on them tomorrow night. Will report back as soon as I do!

KarenInKali · 03-24-2009, 08:51 PM

OK, another one that I give a thumbs up to. We made these tonight. I changed the recipe around some - made them much bigger than what it probably calls for, but they were great! Here's what I did:

I doubled everything in the recipe except for the chicken - and as for the chicken, I used about 1/2 a bag of boneless, skinless breast pieces. We boiled the meat and then chopped it up. I had thought it would make a double batch - but ende up filling them quite a bit - they're full - and I only made 11 - but my family ate them up like there was no tomorrow! Courtney's not usually a big eater and not only did she eat it, she said she was even considering eating another one.

I'm looking forward to having leftovers with salad for lunch tomorrow!