Chicken Pot Pie Stromboli Recipe
Tired of eating the same chicken pot pie all the time? Well, I have something new for you – a 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 14x10-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.