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.