As we continue our need for comfort food, I give you Spring Chicken Pot Pie Egg Rolls…ta-da!!!!
These egg rolls cover all comfort food needs. The filling is what comfort food is made of, creamy chicken pot pie. They are fried and crispy. Snack food at its finest.
These days all avenues of time filling are being utilized! I have spent more time on Pinterest and my favorite recipes sites than I ever have before.
And can we talk about TV?? I’m almost done with Netflix!! And that’s not really too far from the truth!!
Like all of us who are Sheltering in Place, food has become a massive part of your day. Along with which pajamas will I wear today? We are all craving comfort food, but we want something crispy, no wait, I want Chinese food, and it needs to be Springtime food…..the list goes on.
Spring Chicken Pot Pie Egg Rolls have a creamy pot pie filling that oozes comfort. Springtime veggies and a touch of dill all wrapped up in a crispy Chinese-ish egg roll. Perhaps an exaggeration on the Chinese part.
Having some leftover chicken from a roasted chicken, I thought a pot pie might be nice. But my head felt its spring, and things should be light and fresh. Why not combine the two?
Using the leftover chicken, I added carrots, peas, asparagus, and a touch of dill……Springtime in a creamy white sauce.
Rolled up in egg roll wrappers ( you could use wonton wrappers as well) and fried to perfection. How to wrap egg roll is in the notes of the recipe, just in case it new to you.
If you don’t want to roll up egg roll try our Inside Out Egg Roll…no rolling required…not the same filling.
You can also bake these or use your air fryer, but I like the crispy feel that only frying gives…..besides comfort!!!!
Tim and I used a honey mustard sauce to dip, but you can skip the dip or use whatever you think complements these little gems.
Looking for comfort food that satisfies your every wish…… try our Spring Chicken Pot Pie Egg Rolls.Print
1 cup of diced carrots
1 shallot chopped
1/2 cup asparagus, chopped
1/3 cup diced potato1 cup of frozen peas
1 clove garlic chopped
1 3/4 cup chicken stock plus 1 tablespoon
1 tablespoon flour
1 1/2 cups cooked chicken, chopped
1/4 cup sour cream
1 tablespoon fresh dill. chopped
Salt and Pepper to taste
12 egg roll wrappers
1 egg beaten with 2 teaspoons water
In a large skillet, saute the carrots, shallot, asparagus, and potato vegetables start to turn opaque.
Add frozen peas and garlic to skillet. Continue to cook, frequently stirring, for about 5 minutes.
Add chopped chicken and chicken broth to the vegetable mixture in the skillet.
In a small bowl, mix the tablespoon of flour and broth to form a slurry. Stir into the skillet.
Cook until the mixture thickens. (if needed you can add another slurry mixture to achieve the desired thickness)
Remove pot pie mixture from heat. Stir in the sour cream and fresh dill. Allow mixture to cool just until you can handle it to roll the egg rolls.
Fill egg roll wrappers with about 2 tablespoons of the pot pie mixture. Fold the wrappers and seal with egg/water mixture. See notes for how to fold egg rolls.
To Bake: pre-heat oven to 400 degrees and placing egg rolls on a baking sheet bake for about 10 to 15 minutes or until crispy, flipping halfway during baking.
To Air-Fry: pre-heat your air fryer according to your unit’s instructions to 33 degrees. Place the filled egg rolls into the basket and cook for 6 minutes. Turn egg rolls over in the basket and coo for an additional 3-5 minutes or until browned.
To Fry: Heat several inches of oil ( use oil that takes heat such as peanut or avocado)to 370 degrees. Add egg rolls seam side down; do not crowd them in the pan. Work in several batches. Cook for 1-2 minutes per side until browned.
How to wrap an egg roll.
- Layout one egg roll wrapper with a corner pointed toward you.
- Place the filling mixture in the middle.
- Use a pastry brush to spread a little bit of the egg mixture along the edge.
- Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly.
Keywords: chicken, carrots, peas, asparagus, egg roll, fry, comfort food