Chicken Pot Pie Eggrolls
Chicken Pot Pie Eggrolls
Ingredients
For the Chicken Pot Pie Filling
- 1 carrot, medium, peeled and finely diced
- 1 stalk celery, finely diced
- 1/2 white onion, small, finely diced
- 4 tablespoons butter
- 3 sprigs fresh thyme, leaves stripped
- 2 cloves garlic, minced
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon chicken bouillon powder
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 cups cooked chicken, shredded (from roasted or rotisserie chicken)
For the Dipping Sauce (Chicken Gravy)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 pinch red pepper flakes, optional
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon lemon juice, a few drops
For the Eggrolls
- 12 eggroll wrappers
- 1/4 cup water, for sealing wrappers
- 3 cups vegetable oil, for frying, or enough to submerge eggrolls
Instructions
- 1
Prepare the vegetables for the filling: Peel and finely dice the carrot, celery stalk, and about half a small white onion. Set them aside.
⏱️ 10 min
- 2
Shred the cooked chicken: Using a chicken shredder tool or by hand, shred the cooked chicken until it's finely shredded.
⏱️ 5 min
- 3
Cook the filling base: In a large pan or skillet, melt 4 tablespoons of butter over medium heat. Add the diced carrots, celery, and onion to the pan. Sauté until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add aromatics and seasonings: Strip the leaves from a few sprigs of fresh thyme and add them to the pan. Add the minced garlic and continue to cook for another 1-2 minutes until fragrant. Stir in 1/4 teaspoon of poultry seasoning and 1/4 teaspoon of chicken bouillon powder. Generously grind black pepper into the mixture.
⏱️ 3 min
- 5
Combine and cool the filling: Add the shredded chicken to the pan with the cooked vegetables and seasonings. Mix thoroughly until all ingredients are well combined. The mixture should be relatively dry to prevent soggy eggrolls. Remove the filling from heat and allow it to come to room temperature, about 30 minutes.
⏱️ 35 min
- 6
Prepare the dipping sauce (chicken gravy): While the filling cools, melt 3 tablespoons of butter in a small saucepan over medium heat. Once the butter is melted, add 3 tablespoons of all-purpose flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly, until lightly golden.
⏱️ 5 min
- 7
Finish the gravy: Gradually whisk in 1 cup of chicken stock until the sauce is smooth and no lumps remain. Continue cooking and stirring until the sauce has thickened to a gravy-like consistency. For a spicy kick, add a pinch of red pepper flakes (optional). Add black pepper to taste and a few drops of lemon juice to brighten the flavor. Keep warm or reheat before serving.
⏱️ 5 min
- 8
Assemble the eggrolls: Lay an eggroll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place a portion of the cooled chicken pot pie filling (about 2-3 tablespoons) in the center of the wrapper. Brush the edges of the wrapper with water.
⏱️ 10 min
- 9
Fold and roll the eggrolls: Fold the bottom corner over the filling and tuck it in tightly. Fold in the two side corners towards the center. Roll the eggroll tightly from the bottom up to the top corner, sealing the edges firmly. Repeat with the remaining filling and wrappers.
⏱️ 10 min
- 10
Fry the eggrolls: Heat 2-3 cups of vegetable or canola oil in a deep pan or Dutch oven over medium-high heat to 350°F (175°C). Carefully place 2-3 assembled eggrolls into the hot oil, being careful not to overcrowd the pan.
⏱️ 2 min
- 11
Cook until golden: Fry the eggrolls for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the fried eggrolls from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining eggrolls.
⏱️ 8 min
- 12
Serve: Serve the hot Chicken Pot Pie Eggrolls immediately with the prepared chicken gravy dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pot Pie Eggrolls
For the Chicken Pot Pie Filling
- 1 carrot, medium, peeled and finely diced
- 1 stalk celery, finely diced
- 1/2 white onion, small, finely diced
- 4 tablespoons butter
- 3 sprigs fresh thyme, leaves stripped
- 2 cloves garlic, minced
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon chicken bouillon powder
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 cups cooked chicken, shredded (from roasted or rotisserie chicken)
For the Dipping Sauce (Chicken Gravy)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 pinch red pepper flakes, optional
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon lemon juice, a few drops
For the Eggrolls
- 12 eggroll wrappers
- 1/4 cup water, for sealing wrappers
- 3 cups vegetable oil, for frying, or enough to submerge eggrolls
Instructions
- 1
Prepare the vegetables for the filling: Peel and finely dice the carrot, celery stalk, and about half a small white onion. Set them aside.
⏱️ 10 min - 2
Shred the cooked chicken: Using a chicken shredder tool or by hand, shred the cooked chicken until it's finely shredded.
⏱️ 5 min - 3
Cook the filling base: In a large pan or skillet, melt 4 tablespoons of butter over medium heat. Add the diced carrots, celery, and onion to the pan. Sauté until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 4
Add aromatics and seasonings: Strip the leaves from a few sprigs of fresh thyme and add them to the pan. Add the minced garlic and continue to cook for another 1-2 minutes until fragrant. Stir in 1/4 teaspoon of poultry seasoning and 1/4 teaspoon of chicken bouillon powder. Generously grind black pepper into the mixture.
⏱️ 3 min - 5
Combine and cool the filling: Add the shredded chicken to the pan with the cooked vegetables and seasonings. Mix thoroughly until all ingredients are well combined. The mixture should be relatively dry to prevent soggy eggrolls. Remove the filling from heat and allow it to come to room temperature, about 30 minutes.
⏱️ 35 min - 6
Prepare the dipping sauce (chicken gravy): While the filling cools, melt 3 tablespoons of butter in a small saucepan over medium heat. Once the butter is melted, add 3 tablespoons of all-purpose flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly, until lightly golden.
⏱️ 5 min - 7
Finish the gravy: Gradually whisk in 1 cup of chicken stock until the sauce is smooth and no lumps remain. Continue cooking and stirring until the sauce has thickened to a gravy-like consistency. For a spicy kick, add a pinch of red pepper flakes (optional). Add black pepper to taste and a few drops of lemon juice to brighten the flavor. Keep warm or reheat before serving.
⏱️ 5 min - 8
Assemble the eggrolls: Lay an eggroll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place a portion of the cooled chicken pot pie filling (about 2-3 tablespoons) in the center of the wrapper. Brush the edges of the wrapper with water.
⏱️ 10 min - 9
Fold and roll the eggrolls: Fold the bottom corner over the filling and tuck it in tightly. Fold in the two side corners towards the center. Roll the eggroll tightly from the bottom up to the top corner, sealing the edges firmly. Repeat with the remaining filling and wrappers.
⏱️ 10 min - 10
Fry the eggrolls: Heat 2-3 cups of vegetable or canola oil in a deep pan or Dutch oven over medium-high heat to 350°F (175°C). Carefully place 2-3 assembled eggrolls into the hot oil, being careful not to overcrowd the pan.
⏱️ 2 min - 11
Cook until golden: Fry the eggrolls for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the fried eggrolls from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining eggrolls.
⏱️ 8 min - 12
Serve: Serve the hot Chicken Pot Pie Eggrolls immediately with the prepared chicken gravy dipping sauce.