Filling Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 1 celery stalk, diced
- 1 clove garlic, minced
- 1 cup rotisserie chicken, cooled and shredded
- 1 cup low-sodium chicken broth
- 1 tablespoon milk or heavy cream
- 1 cup frozen peas and carrot mix (no need to thaw)
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Additional salt and pepper to taste
Dough & Assembly
- 1 sheet 1 sheet puff pastry (defrosted)
- 1 1 egg, well beaten (for egg wash)
Required Kitchen Tools
To make this Chicken Pot Pie Stromboli, a few essential tools will make the process easier and guarantee great results:
- Large Skillet or Sauté Pan – Perfect for cooking down the onions, celery, and garlic while building that creamy pot pie filling.
- Wooden Spoon or Spatula – For stirring and incorporating flour into the veggies to make a smooth roux.
- Whisk – Helps to avoid lumps when adding broth and cream to the filling.
- Mixing Bowl – To cool and combine the filling before rolling it into the puff pastry.
- Rolling Pin – Useful for shaping the puff pastry into the ideal rectangle.
- Pastry Brush – For brushing egg wash onto the stromboli so it bakes up golden brown and shiny.
- Baking Sheet with Parchment Paper – Prevents sticking and makes cleanup a breeze.
- Sharp Knife – To make small slits on top of the stromboli for venting steam and to slice it before serving.
Having these tools ready not only makes the recipe go smoothly but also helps ensure your stromboli bakes evenly and looks picture-perfect when it comes out of the oven.
