Chicken Pot Pie Stromboli

You’re looking for a filling and delectable dinner. When you serve up this chicken pot pie stromboli, we guarantee that you will get great reviews. The flaky, buttery pastry will comfort and please everyone at your table because it is loaded with filling chicken and vegetables. Additionally, serving this dish is far more entertaining than serving a pot pie. It appears so amazing!

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 Hour

Ingredients:

• 2 Tbsp unsalted butter
  
• 1/2 yellow onion,
  
• 1 celery stalk,
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 1 clove of 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,
  
• 1 cup rotisserie chicken,
  
• 1/2 cup cheddar cheese,
  
• salt and pepper, to taste
  
• 1 sheet puff pastry, defrosted
  
• 1 egg, well beaten

Instructions:

1. Put parchment paper on a baking pan and preheat the oven to 400 degrees. In a large skillet over medium heat, melt the butter. Add the onion, celery, salt, and pepper when the veggies begin to soften. For around 4 minutes, cook. Stir in the garlic and cook for an additional 30 seconds.
   
2. After adding the flour, mix the vegetables to incorporate it. 30 to 60 seconds should pass after the mixture begins to cook before the chicken broth is added. Bring the mixture to a bubble while stirring to completely dissolve the flour in the chicken broth. For about 3 minutes, while continually stirring, cook the filling on medium heat until it thickens well.
3. Add cream or milk after removing from the heat. Stir in the frozen vegetables after adding them. After incorporating the vegetables, fold in the chicken and season to taste. The filling ingredients ought to be at least room temperature at this time, if not slightly chilly. Place the ingredients in the refrigerator to cool while rolling out the pastry if it is even the slightest bit heated. Before filling the pastry, the filling must cool completely.
   
4. Roll the puff pastry into a rectangle that is roughly 14″ wide by 10″ deep on a lightly dusted surface. Spread the filling over the dough evenly, working from the broad end toward you, leaving a 1″ border along the sides and a 2″ border at the top and bottom. Roll the dough into a cylinder, egg wash the edges, and sprinkle shredded cheese over the filling. Place the seam of the roll on the bottom of the baking dish and transfer the roll there.
   
5. The sides of the roll should be pressed together and tucked beneath the cylinder. Apply the remaining egg wash to the exterior and bake for 30-35 minutes, or until the entire thing is a deep golden brown. Before slicing, let the stromboli cool for 10 minutes.