Chicken Pot Pockets

Ingredients

• 1/2 cup fat free cream of celery soup
• 2 oz boneless, cooked chicken breast
• 10 oz frozen mixed vegetables, bite size
• 12 egg roll wrappers
• 1 oz cornstarch (1 tsp)

Directions

1. Pre-heat oven to 350 °F (175 °C).
2. In a small dish, mix cornstarch thoroughly with 1 tsp. cold water. In a large bowl, combine cornstarch mixture with soup, and mix thoroughly.
3. Add vegetables and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.
4. 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 as needed while preparing your pockets, as it will help keep them sealed.
5. Starting about 1/2" from the bottom, place 2 - 3 tablespoons of filling along the bottom half of each wrapper, leaving a 1/2" border on both sides. Salt and pepper to taste.
6. 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" border on three sides. Dab each border with water, and fold each inward about 1/4" to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely.
7. 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.
8. Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving.