Easy Chicken Pot Pie Stromboli Recipe: Comfort Food Reinvented

Looking for a creative twist on classic comfort food? This Chicken Pot Pie Stromboli combines the creamy, savory flavors of chicken pot pie with the flaky, buttery goodness of puff pastry. Perfect for a cozy dinner or a crowd-pleasing appetizer, this recipe is easy to make and packed with flavor. Follow our step-by-step guide to create a delicious, golden-brown stromboli that’s sure to become a family favorite!

Ingredients

• 2 Tbsp unsalted butter
• 1/2 yellow onion, diced
• 1 celery stalk, diced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 clove garlic, minced
• 2 Tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 Tbsp heavy cream, or milk
• 1 cup peas and carrot mix, still frozen
• 1 cup rotisserie chicken, cooled and shredded
• 1/2 cup cheddar cheese, (or jack or mozzarella), shredded
• Salt and pepper, to taste
• 1 sheet puff pastry, defrosted
• 1 egg, well beaten

Preparation

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large skillet over medium heat, melt the butter. Add the diced onion, celery, salt, and pepper. Cook for 4 minutes until the vegetables soften. Add the minced garlic and cook for an additional 30 seconds.
2. Sprinkle the flour over the vegetables and stir to combine. Cook for 30 seconds, then gradually add the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a bubble and cook for 3 minutes, stirring until thickened.
3. Remove from heat and stir in the heavy cream or milk. Add the frozen peas and carrots, then fold in the shredded chicken. Season with salt and pepper to taste. If the filling is still warm, refrigerate it until cooled. This step is crucial to prevent the puff pastry from becoming soggy.
4. On a lightly floured surface, roll out the puff pastry into a 14×10-inch rectangle. Spread the cooled filling evenly over the dough, leaving a 1-inch border on the sides and a 2-inch border on the top and bottom. Sprinkle the shredded cheese over the filling, then brush the edges with the beaten egg. Roll the pastry into a tight cylinder, starting from the wide end.
5. Transfer the stromboli to the prepared baking sheet, seam-side down. Press the sides together and tuck them under. Brush the entire exterior with the remaining egg wash. Bake for 30-35 minutes, or until the stromboli is deep golden brown and crispy.
6. Allow the stromboli to cool for 10 minutes before slicing. Serve warm and enjoy this delightful fusion of chicken pot pie and stromboli!

This Chicken Pot Pie Stromboli is perfect for busy weeknights, potlucks, or anytime you’re craving something hearty and delicious. Give it a try and elevate your comfort food game!