Chicken Pot Pie Stromboli Recipe

Chicken Pot Pie Stromboli is a delicious twist on the classic comfort food, combining the flavors of a chicken pot pie with the convenience of a stromboli. This dish features a flaky pastry crust filled with a creamy chicken and vegetable mixture, all rolled up and baked to golden perfection.

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1/2 cup diced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions: How to Cook Chicken Pot Pie Stromboli

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Sprinkle the flour over the onions and stir to combine, cooking for another 2 minutes to make a roux.
4. Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
5. Add the shredded chicken, mixed vegetables, dried thyme, salt, and pepper to the skillet. Cook for an additional 5 minutes, until heated through.
6. Roll out the puff pastry on a lightly floured surface into a rectangle shape.
7. Spoon the chicken and vegetable mixture onto one half of the puff pastry, leaving a border around the edges.
8. Fold the other half of the puff pastry over the filling and press the edges to seal. Use a fork to crimp the edges.
9. Transfer the stromboli to the prepared baking sheet and brush the top with a beaten egg for a golden finish.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
11. Let the Chicken Pot Pie Stromboli cool slightly before slicing and serving. Enjoy!