Introduction:

Comfort food classics often invoke a sense of nostalgia and warmth, bringing to mind meals shared with family and friends. One such dish that combines hearty ingredients with the coziness of homemade cuisine is the Chicken Pot Pie Stromboli. This innovative twist on the traditional chicken pot pie wraps all the familiar flavors inside a flaky, golden crust, making it both delicious and delightfully easy to serve.

The beauty of this recipe lies in its simplicity and the use of readily available ingredients. From the tender chunks of rotisserie chicken to the vibrant peas and carrots, each component adds its unique touch to the filling. The creamy sauce, thickened with a sprinkle of flour and enriched with a dash of cream or milk, binds everything together into a luscious mixture that’s simply irresistible.

Preparing this stromboli could be a fun kitchen project for an afternoon. The process involves sautéing vegetables until they’re just soft, mixing in the broth and cream to create a thick base, and then combining it all with cheese and chicken. Rolled up in a puff pastry sheet and baked until golden, this dish not only fills the kitchen with an enticing aroma but also promises a satisfying crunch with every bite.

Recipe:

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

Directions:

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. Melt butter in a large skillet over medium heat. Add the onion, celery, salt, and pepper, cooking until the vegetables begin to soften, about 4 minutes. Add the garlic and cook for an additional 30 seconds.
3. Sprinkle the flour over the veggies, stirring to incorporate. Cook for 30 seconds before slowly adding the chicken broth, stirring continuously until the mixture thickens, about 3 minutes.
4. Remove from the heat and stir in the cream or milk. Add the frozen vegetables and chicken, mixing well. Season with additional salt and pepper if needed.
5. If the mixture is warm, cool it in the refrigerator while preparing the pastry. Roll the puff pastry into a 14″x10″ rectangle on a lightly floured surface.
6. Spread the filling evenly over the pastry, leaving a border on all sides. Sprinkle with cheese, brush the borders with beaten egg, and roll into a cylinder, seam-side down.
7. Tuck the ends under and brush the exterior with egg wash. Bake for 30–35 minutes until golden brown. Let cool for 10 minutes before slicing.

This Chicken Pot Pie Stromboli is perfect for a family dinner or a comforting meal to share. Its delicious layers of creamy filling and crisp pastry are sure to please everyone at the table.