½ pound skinless, boneless chicken breast halves - cubed
40 pack Wonton wrappers
1 cups sliced carrots
½ cup frozen green peas
¼ cup sliced celery
¼ cup chopped onion
¼ cup all-purpose flour
¼ teaspoon celery seed
1 cup low sodium chicken broth
⅓ cup unsweetened almond milk
¼ cup chopped Italian parsley
dash of salt and pepper
Instructions
Preheat oven to 425 degrees F.
Combine chicken, carrots, peas, and celery in a saucepan. Cover the pan with enough water to cover the food. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
Cook and stir onions in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and almond milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
Place a heaping tablespoon of chicken mixture into each wonton and fold corners over.
Bake in preheated oven until wonton is golden brown, about 15 minutes. Cool for 10 minutes before serving.