Pot Pie Cupcakes

• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1/3 cup butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 4 cups chicken, cooked and chopped
• salt
• pepper
• 12 egg roll wraps (you can either find these in the prepared salad section at the grocery or at any oriental market)
• 1 egg, beaten

1. Preheat oven to 350u0b0F.
2. Saute onion, celery, carrots in margarine for 10 minutes.
3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4. Combine broth and milk and gradually stir into vegetable mixture.
5. Add canned/frozen veggies to mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Remove from heat. Stir in salt, pepper and chicken.
8. Once filling of your choice is prepared, grease a cupcake pan and push wrappers down, fill with mixture and swipe all edges with egg. Close them up the best you can!
9. Bake for about 20-25 minutes.

onion, celery, carrot, frozen peas, frozen corn, butter, allpurpose, chicken broth, milk, chicken, salt, pepper, egg roll wraps, egg

Taken from www.food.com/recipe/pot-pie-cupcakes-471788 (may not work)