Turkey Pot Pie Pockets


• 1½ tsp. olive oil, divided
• 1 small onion (about 1 cup), finely diced
• 1 pound leftover turkey, finely diced
• 1 tsp. dried basil
• ½ tsp. garlic powder
• ½ tsp. kosher salt
• Pinch of black pepper
• 1 cup all-natural chicken broth
• 4 tsp. cornstarch
• 2 cups mixed frozen vegetables, thawed or leftover vegetables from Thanksgiving dinner
• 2 tbsp. grated Parmesan cheese
• 12 egg roll wraps (NOT the smaller wonton wrappers)


1. Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
2. Stir in the turkey, basil, garlic powder, salt, and pepper. Cook until turkey is heated through, only about 3 minutes.
3. Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the mixed vegetables, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
4. To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
5. Place a generous ¼ cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect). Brush the remaining oil on top of each bundle.
6. Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating. Enjoy!