Creamy Chicken Morsels in Beggar’s Purses

Creamy Chicken Morsels in Beggar’s Purses

Delight guests with a visual treat in Creamy Chicken Morsels in Beggar’s Purses. Wonton wrappers hide a rich, melty center sure to warm the heart.

Creamy Chicken Morsels in Beggar’s Purses
Makes 30 beggar’s purses
  • 2 tablespoons butter
  • ¼ cup olive oil, divided
  • 1 cup chopped fresh mushrooms
  • ½ cup chopped onion
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup chopped cooked chicken
  • 30 wonton wrappers
  • ¾ cup chicken broth
  • Garnish: blanched chives*
  1. In a large sauté pan, melt butter in 2 tablespoons olive oil over medium-high heat. Add mushrooms and onion; cook until lightly browned, about 6 minutes. Add garlic, salt, and pepper; cook for 1 minute, stirring constantly. Add cream cheese, stirring until melted. Add chicken, stirring until combined. Remove from heat, and let cool for 5 minutes.
  2. To assemble, brush edges of a wonton wrapper with water; spoon a rounded teaspoon of filling onto center of wrapper. Pull edges up to enclose filling and form a beggar’s purse. Repeat procedure with remaining wonton wrappers and filling.
  3. In a separate large sauté pan, heat remaining 2 tablespoons olive oil over medium heat. Place beggar’s purses in pan, and cook until bottoms are lightly browned, 3 to 4 minutes. Add chicken broth, and cover pan with lid. Cook until wonton wrappers are tender, about 5 minutes. Let cool slightly, and garnish with chives, if desired.
*To blanch chives, cook for about 10 seconds in simmering water, or microwave for about 15 seconds in a paper towel. Chives will be delicate, so preparing extra allows for breakage.

For more tea recipes to fit any season, see the Tea Pleasures 2019 issue, available on newsstands and at


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