Chicken Pot Pie Stromboli
A delicious twist on comfort food classics that wraps creamy chicken pot pie filling inside golden, flaky stromboli dough. Perfect for busy weeknights and family dinners.
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 Baking Sheet
- 1 Parchment paper
- 1 Pastry brush
- 1 Sharp knife or pizza cutter
- 1 Small bowl for egg wash
- 1 Cutting board
Ingredients
Dough
- 1 pound Pizza dough store-bought or homemade, room temperature
Filling
- 2 cups Cooked chicken diced into bite-sized pieces
- 1 cup Frozen mixed vegetables peas, carrots, and corn
- 1 can Cream of chicken soup 10.5 ounces
- 1.5 cups Shredded cheddar cheese divided
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black pepper or to taste
Topping
- 1 Egg beaten
- 2 tablespoons Butter melted
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line your baking sheet with parchment paper to prevent sticking.
- Roll out your pizza dough on a lightly floured surface into a rectangle shape. Aim for about a quarter-inch thickness.
- Combine the diced chicken, frozen vegetables, cream of chicken soup, half the cheese, garlic powder, onion powder, thyme, salt, and pepper in your mixing bowl. Stir everything together until well mixed.
- Spread the filling mixture down the center third of your rolled-out dough. Leave about two inches at the top and bottom clear.
- Sprinkle the remaining cheese over the filling. This creates an extra cheesy layer that melts beautifully.
- Cut diagonal slits along both sides of the dough, about one inch apart. These will become the braided strips on top.
- Fold the top and bottom flaps over the filling first. Then alternate folding the strips from each side over the filling, creating a braided look.
- Transfer your stromboli carefully to the prepared baking sheet. Use a spatula to help lift it if needed.
- Beat the egg in a small bowl and brush it all over the top of your stromboli. This gives you that golden color.
- Melt a small amount of butter and brush it over the egg wash for extra richness and shine.
- Bake for 25 to 30 minutes until the crust turns deep golden brown and the filling bubbles slightly at the edges.
- Remove from the oven and let it rest for five minutes before slicing. This helps the filling set up.
Notes
Store leftover stromboli in an airtight container in the refrigerator for up to 3 days. Freeze assembled but unbaked stromboli for up to 3 months. Use rotisserie chicken for the easiest prep.