Mini Chicken Pot Pie

– 12 egg roll wraps – 2 to 3 breast of cooked shredded chicken – 1 can cream of chicken soup – 3 cups of frozen mixed vegetables (corn, peas, and carrots) – 1 teaspoon onion powder – 1 teaspoon salt – 1 teaspoon pepper – ½ teaspoon tarragon

1. Place an egg roll wrappers in each cupcake pan indent 2. Combine all other ingredients in a bowl 3. Scoop 2 spoonfuls (or until ⅔ full) of mixture into each egg roll wrapper 4. Wet the edges of each egg roll wrapper and seal 5. Bake at 350* for 17 – 22 minutes or until egg roll wrapper is brown and center filling is hot