Magnifique’ Chicken Pot Pie

I started with a recipe I found on Food.com. Once the pot pie filling was made I tasted it and I was pretty disappointed in how bland it tasted to me.

• 1/2 cup potato, diced
• 1/2 cup onion, diced
• 1/4 cup celery, diced
• 1/2 cup carrot, diced
• 1/4 cup melted margarine
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 3/4 cup half-and-half
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/16 teaspoon sage
• 1/8 teaspoon ground thyme
• ¼ teaspoon season salt
• 2 cups chicken, cooked and chopped
• 1 package of egg roll wrappers

1. Preheat oven to 400°F.
2. Sauté onion, celery, carrots and potatoes in margarine for 10 minutes.
3. Add flour to sautéed mixture, stirring well, and cook one minute stirring constantly.
4. Add broth, white wine, and half and half.
5. Gradually stir into vegetable mixture.
6. Stir in salt, pepper, garlic powder, sage, thyme, and season salt
7. Cook over medium heat stirring constantly until thickened and bubbly.
8. Add Chicken and stir well
9. At this point I allowed the filling to cool and I refrigerated it overnight. This allowed all the spices to mingle and get happy. You can certainly skip this step. I was using this as a make ahead meal.
10. If you are putting this together at a later time you will need to heat up your pie filling bringing it to a bubble
11. Using a cupcake pan take individual egg roll wrappers and place them in each cup laid out one at a time and full each cup with 1/4 cup of mixture. 
12. Bring each egg roll wrapper corner to the middle and press together. They will seal up for the most park while they bake.
13. When the are golden brown they are ready!!

Original Source

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