Chicken Pot Pie Stromboli

46 Comments

Store bought puff pastry wrapped around chicken and vegetables with homemade sauce. This will impress your family or guests and is a complete meal.

Recipe from Pinterest

Dice the onion and celery.

In a large skillet over medium heat,

melt the butter then add the celery,

onion, salt and pepper cooking about

3 minutes until the vegetables are soft.

Add the garlic, cooking

another 30 seconds.

Sprinkle the flour over the vegetables

and stir to dissolve the flour.

Continue to stir for 30 seconds.

Slowly stir in the chicken broth and

cook until it bubbles. Cook for

about 3 minutes, stirring

constantly, until very thick.

Remove from the heat and

stir in the cream.

Stir in the frozen peas and carrots.

Stir in the shredded chicken, taste and

add more salt or pepper if needed.

Mixture should be cool at this point.

If it is not, place it in the refrigerator.

It must be cool before placing

it on the puff pastry.

Preheat oven to 400º. Place parchment

paper on a large baking sheet.

Lightly flour a clean dry surface.

Unroll the puff pastry.

It should be about 14” x 10”.

Spread the chicken and vegetables

on the puff pastry keeping it

2” from the edges.

Sprinkle with shredded cheese.

This step is optional, we like it

better without the cheese.

Make an egg wash with egg and water

whisked together. Brush the egg wash

over the edges of the dough.

Roll the dough into a long cylinder

shape, from the long side.

Pinch the ends closed then

brush with egg wash.

Fold the ends over

sealing the dough.

Transfer the roll onto the prepared

baking sheet, seam side down.

Brush the entire top and

sides with the egg wash.

Bake for 30-35 minutes or until

the dough is a deep golden brown.

Allow the Stromboli to cool for

10 minutes, slice and serve.

Chicken Pot Pie Stromboli

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

Ingredients

  • 2 Tbsp. butter
  • 1/2 onion
  • 1 cup cooked and shredded chicken breast 
  • 1 celery stalk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 clove minced garlic
  • 2 Tbsp. all purpose flour
  • 1 cup chicken broth
  • 1 Tbsp. milk or heavy cream
  • 1 cup frozen peas and carrots (keep frozen)
  • 1 cup cooked chicken, cooled and shredded
  • 1/2 cup shredded cheese, your choice (optional-we like it better without the cheese)
  • 1 sheet puff pastry, thawed
  • 1 egg
  • 1 tsp. water

Directions

  1. Dice the onion and celery.
  2. In a large skillet over medium heat, melt the butter then add the diced onion, celery, salt and pepper cooking for 3-4 minutes until the vegetables are soft.
  3. Add the minced garlic and continue cooking for 30 seconds.
  4. Sprinkle the flour on top and stir until the flour is dissolved. Continue to stir for another 30 seconds.
  5. Slowly stir in the chicken broth and cook until it bubbles. Cook for about 3 more minutes, stirring constantly, until very thick.
  6. Remove from the heat and stir in the milk or heavy cream.
  7. Stir in the frozen peas and carrots.
  8. Stir in the shredded chicken, taste and add more salt and pepper if needed. Mixture should be cool at this point. If it is not, refrigerate a few minutes as it must be cool when you place it on the puff pastry.
  9. Preheat oven to 400 degrees then place parchment paper on a large baking sheet.
  10. Lightly sprinkle flour on a clean dry surface. Unroll the puff pastry and place in on the floured surface. It should be about 14″ by 10″ in size. If you need to make it larger, roll it with a rolling pin.
  11. Spread the chicken and vegetables on the puff pastry keeping it 2″ from the edges.
  12. Sprinkle with shredded cheese (optional).
  13. Whisk the egg and water together then brush it on the edges of the dough.
  14. Roll the dough into a cylinder shape from the long side. Pinch the ends closed. Brush the egg on the ends and fold them over to seal the edges.
  15. Transfer the roll onto the prepared baking sheet, seam side down.
  16. Brush all visible dough with the egg mixture.
  17. Bake for 30-35 minutes or until the dough is a deep golden brown. Allow to cool for 10 minutes, slice and serve.

http://www.InDianesKitchen.com

Categories: Bread, Broth, Chicken, Eggs, Vegetables/Slaws/Salads

Tagged as: , , , ,

46 Comments »

  9. Pingback: ReBlogging ‘Chicken Pot Pie Stromboli’ – Link Below | Relationship Insights by Yernasia Quorelios

  13. You knocked this one out of the park! That puff pastry looks rather versatile? And it looks so delicious! It’s a hot day out in California, I’m trying to find something to eat that doesn’t require cooking, like watermelon! Hugs, C

    Like

    Reply
  17. Pingback: Chicken Pot Pie Stromboli — In Dianes Kitchen | My Meals are on Wheels

  18. That looks good Diane – I never had it with chicken but my mom made something similar with tuna. She was not a tuna fan so guess who *HAD* to eat it. What a hardship!

    Like

    Reply

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