Details:
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 6 Serving
Looking for a hearty and delicious dinner? We promise you will receive rave reviews when you serve up this chicken pot pie stromboli. The flaky, buttery pastry filled with hearty chicken and veggies is sure to comfort and satisfy anyone at your table. Plus this dish is way more fun to serve than a traditional pot pie. It looks so impressive!
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
Instructions:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place a large skillet over medium heat and melt the butter.
- Add the onion, celery salt and pepper and cook for about 4 minutes until the veggies begin to soften.
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