Tired of eating the same chicken pot pie all the time? Well, I have something new for you – a Chicken Pot Pie Stromboli Recipe! It’s like a tasty twist on the regular comfort food, mixing the flaky pie with the easy stromboli.
Think of a warm chicken pot pie wrapped in a golden-brown, flaky crust. That’s what Chicken Pot Pie Stromboli is.
It’s a yummy mix of soft chicken, creamy sauce, and lots of veggies, all wrapped in a buttery, pastry shell. The result? A portable, delicious meal that will make your taste buds happy.
Why Choose Chicken Pot Pie Stromboli?
What makes Chicken Pot Pie Stromboli special? First, it’s super easy. No more dealing with tricky pie crusts – just roll out your dough, fill it with a tasty mix, and bake. It’s easy to make and still tastes amazing.
When you want the heartiness of chicken pot pie but something easier, Chicken Pot Pie Stromboli is the answer. Plus, the golden crust makes it look irresistible for family dinners or guests.
The first time I made Chicken Pot Pie Stromboli, it was a big hit. The smell alone had everyone coming to the kitchen. As soon as it came out of the oven, I knew I had found something great in comfort food.
Ingredients To Make Chicken Pot Pie Stromboli
- All-purpose flour = 2 tablespoon
- Rotisserie chicken (cooled and shredded) = 1 cup
- Unsalted butter = 2 tablespoon
- Egg (well beaten) = 1
- Yellow onion (diced) = 1/2
- Celery stalk (diced) = 1
- Pepper = 1/4 teaspoon
- Garlic (minced) = 1 clove
- Milk or Heavy cream = 1 tablespoon
- Chicken broth (Low-sodium) = 1 cup
- Peas and carrot mix (still frozen) = 1 cup
- Cheddar cheese (shredded) = 1/2 cup
- Salt and pepper = to taste
- Puff pastry (defrosted) = 1 Sheet
- Salt = 1/2 teaspoon
Steps Involved In Making Chicken Pot Pie Stromboli
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees. Heat butter in a skillet over medium heat. Cook onion, celery, salt, and pepper for 4 minutes. Cook garlic for 30 seconds.
- Add flour to veggies; stir to dissolve. Cook for 30 seconds. Add chicken broth; bring to a bubble. Until thickened, cook on medium heat for 3 minutes.
- Stir in cream or milk after removing from heat. Add frozen vegetables and chicken. Taste for seasoning. Cool the mixture in the refrigerator.
- Roll puff pastry on a floured surface into a 14×10-inch rectangle. Spread filling, leaving borders. Sprinkle it with cheese. Brush edges with egg wash and roll.
- Transfer to a baking dish; seam down. Together, press the sides. Apply the remaining egg wash. Bake for 30–35 minutes, until golden brown. Cool for 10 minutes before slicing.
FAQs About Chicken Pot Pie Stromboli:
Can I use store-bought dough?
Absolutely! Save time with dough from the store.
What to eat with Chicken Pot Pie Stromboli?
- Garlic Mashed Potatoes: Creamy and garlicky, perfect with the stromboli.
- Mixed Greens Salad: A light salad with a tangy dressing to balance the hearty stromboli.
Concluding Remarks!
Chicken Pot Pie Stromboli isn’t just food; it’s like a special time. With its flaky crust, tasty filling, and endless ways to make it your own, it will become a favourite in your home.
So, the next time you want the warmth of chicken pot pie without the fuss, let Chicken Pot Pie Stromboli be the star of your dinner table. Your taste buds will be happy!
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Chicken Pot Pie Stromboli Recipe
Ingredients
- 2 tablespoon All-purpose flour
- 1 cup Rotisserie chicken (cooled and shredded)
- 2 tablespoon Unsalted butter
- 1 Egg (well beaten)
- 1/2 Yellow onion (diced)
- 1 Celery stalk (diced)
- 1/4 teaspoon Pepper
- 1 clove Garlic (minced)
- 1 tablespoon Milk or Heavy cream
- 1 cup Chicken broth (Low-sodium)
- 1 cup Peas and carrot mix (still frozen)
- 1/2 cup Cheddar cheese (shredded)
- Salt and pepper to taste
- 1 Sheet Puff pastry (defrosted)
- 1/2 teaspoon Salt
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees. Heat butter in a skillet over medium heat. Cook onion, celery, salt, and pepper for 4 minutes. Cook garlic for 30 seconds.
- Add flour to veggies; stir to dissolve. Cook for 30 seconds. Add chicken broth; bring to a bubble. Until thickened, cook on medium heat for 3 minutes.
- Stir in cream or milk after removing from heat. Add frozen vegetables and chicken. Taste for seasoning. Cool the mixture in the refrigerator.
- Roll puff pastry on a floured surface into a 14×10-inch rectangle. Spread filling, leaving borders. Sprinkle it with cheese. Brush edges with egg wash and roll.
- Transfer to a baking dish; seam down. Together, press the sides. Apply the remaining egg wash. Bake for 30–35 minutes, until golden brown. Cool for 10 minutes before slicing.
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