Chicken Pot Pie Stromboli
Introduction
If chicken pot pie is the cozy hug of the culinary world and stromboli is the party guest who brings the good vibes, combining them creates the ultimate comfort-food fusion. Imagine tender chunks of chicken, creamy vegetables, and savory gravy — all rolled up inside golden, flaky dough with a cheesy embrace. This recipe is perfect for family dinners, game nights, or anytime you crave a handheld version of your favorite pot pie.
Ingredients
For the Filling:
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream or milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (or cheddar, or a mix)
For the Dough:
- 1 pound pizza dough (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon grated Parmesan cheese (optional, for topping)
- 1 teaspoon dried parsley (optional, for garnish)
Instructions
- Prepare the Filling
- Melt butter in a skillet over medium heat.
- Add flour, stirring constantly for 1–2 minutes to make a roux.
- Slowly whisk in chicken broth, then cream, stirring until thickened.
- Add garlic powder, onion powder, salt, and pepper.
- Stir in vegetables and chicken. Cook 3–4 minutes until heated through. Remove from heat and let cool slightly.
- Assemble the Stromboli
- Preheat oven to 375°F (190°C).
- Roll pizza dough into a rectangle (about 12×16 inches).
- Spread the cooled filling evenly over the dough, leaving 1 inch of border on all sides.
- Sprinkle shredded cheese on top of the filling.
- Roll It Up
- Starting from one long edge, roll dough tightly into a log.
- Pinch edges to seal, then place seam-side down on a parchment-lined baking sheet.
- Bake
- Brush the top with beaten egg. Sprinkle with Parmesan and parsley if desired.
- Bake for 25–30 minutes, or until golden brown.
- Cool and Slice
- Let rest for 5–10 minutes before slicing into thick pieces.
Methods (Variations & Tips)
- Mini Versions: Make smaller rolls for appetizers or lunchbox snacks.
- Flaky Shortcut: Use puff pastry instead of pizza dough for extra crispiness.
- Extra Cheesy: Add cream cheese to the filling for a richer texture.
- Spicy Twist: Mix in a dash of cayenne or hot sauce for a kick.
- Make-Ahead: Assemble, wrap, and refrigerate up to 24 hours before baking.
History
- Chicken Pot Pie has roots in both British and American kitchens, evolving from savory meat pies in the Middle Ages.
- Stromboli originated in the United States in the 1950s, named after the Italian island Stromboli.
- This fusion is a modern invention — the concept of wrapping creamy comfort-food fillings inside a bread roll is a nod to both traditions, making it a cross-cultural comfort dish.
Benefits
- Combines two comfort food classics into one easy-to-eat dish.
- Portable — perfect for parties, picnics, or busy weeknights.
- Highly customizable with different vegetables, cheeses, and seasonings.
- Kid-friendly — creamy, cheesy, and fun to eat.
- Budget-friendly — great way to use leftover chicken and veggies.
Formation (How It Works)
- Roux Base: The butter and flour create a thick sauce to hold filling together.
- Moisture Control: Cooling the filling prevents soggy dough.
- Tight Rolling: Ensures even baking and a clean swirl inside.
- Egg Wash: Gives a shiny, golden crust.
Conclusion
Chicken Pot Pie Stromboli is comfort food innovation at its best — creamy, cheesy filling wrapped in golden dough, delivering the flavor of a pot pie with the fun of stromboli. It’s hearty enough for dinner, impressive enough for entertaining, and so good that leftovers rarely survive until the next day.
For the Stromboli Lovers
If the sight of melted cheese stretching as you pull apart a slice makes your heart race, this is your dish. It’s the kind of food you plan to share but secretly hope no one asks for seconds.