PREP TIME: 25 MINS | COOK TIME: 35 MINS | TOTAL TIME: 1-HR | YIELD: 6 servings
If you are looking for another comfort food, you just hit the jackpot with this chicken pot pie stromboli. Warm and gooey filling wrapped in a buttery, flaky pastry crust – this pot pie is impressive and always a massive hit!
1 egg, well beaten
1 c. rotisserie chicken, cooled and shredded
2 tablespoons unsalted butter
1 celery stalk, diced
1/2 teaspoon salt
1 clove of garlic, minced
1/4 teaspoon pepper
1/2 yellow onion, diced
2 tablespoons all-purpose flour
1 tablespoon heavy cream, or milk
1/2 c. cheddar cheese, (or jack or mozzarella), shredded
1 c. low-sodium chicken broth
1 c. peas and carrot mix, still frozen
1 sheet puff pastry, defrosted
salt and pepper, to taste
How to make Chicken Pot Pie Stromboli
Step 1: Prepare the oven. Preheat it to 400 degrees. Using parchment paper, line a baking sheet.
Step 2: Melt the butter in a large skillet over medium heat. Once the butter has melted, add the onion and celery to the skillet. Season with salt and pepper, then cook for about 4 minutes until the veggies start to soften. Now, add the garlic and continue to cook for 30 seconds more.
Step 3: Over the veggies, sprinkle the flour and stir well. Continue to cook for another 30 seconds, then pour in the chicken broth. Stir well and bring the mixture to a boil. Cook further over medium heat until the mixture is nicely thickened, stirring often. This takes an additional 3 minutes.
Step 4: Take the skillet off the heat and whisk in the cream or milk. Then, add the frozen veggies and stir until blended. Next, fold in the chicken and adjust the seasoning according to taste. Make sure that the filling is completely cool before starting to fill the pastry. Place the filling in the fridge if it is still slightly warm.
Step 5: Roll the puff pastry on a lightly floured surface into a rectangle about 14-inch wide by 10-inch deep. With the wide end facing you, evenly spread the filling on the dough, leaving about a 1-inch border along the sides.
Step 6: Before rolling the dough into a cylinder, brush the edges with the egg wash. Into the prepared baking dish, transfer the roll with the seam on the bottom.
Step 7: Now, press the sides of the roll and tuck them under. Brush with the rest of the egg wash and place in the preheated oven. Bake for about 30 to 35 minutes or until the stromboli is deep golden brown.
Step 8: Remove from the oven when done and let the stromboli cool for about 10 minutes. Slice and serve. Enjoy!
Calories: 332kcal, Carbohydrates: 22g, Protein: 16g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 83mg, Sodium: 637mg, Potassium: 245mg, Fiber: 2g, Sugar: 3g