Chicken pot pie stromboli is a delightful twist on the classic comfort food favorite, combining the savory flavors of chicken pot pie with the convenient and portable nature of stromboli. This recipe features a flaky and golden-brown crust filled with a creamy chicken and vegetable filling, making it a satisfying and hearty meal for any occasion. With its comforting flavors and easy-to-eat format, chicken pot pie stromboli is sure to become a new family favorite.

Recipe: Chicken Pot Pie Stromboli


For the filling:

  • – 2 tablespoons unsalted butter
  • – 1 small onion, finely chopped
  • – 2 carrots, diced
  • – 2 celery stalks, diced
  • – 2 cloves garlic, minced
  • – 2 cups cooked chicken, diced or shredded
  • – 1 cup frozen peas
  • – 1 cup chicken broth
  • – 1/2 cup heavy cream
  • – 2 tablespoons all-purpose flour
  • – 1 teaspoon dried thyme
  • – Salt and pepper, to taste

For the stromboli:

  • – 1 pound pizza dough, homemade or store-bought
  • – 1 cup shredded mozzarella cheese
  • – 1 egg, beaten (for egg wash)
  • – Sesame seeds, for garnish (optional)


1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion, diced carrots, and diced celery, and cook until the vegetables are softened, about 5-7 minutes.

3. Add the minced garlic to the skillet and cook for an additional minute, until fragrant.

4. Stir in the cooked chicken and frozen peas, and cook for another 2-3 minutes, until heated through.

5. In a small bowl, whisk together the chicken broth, heavy cream, all-purpose flour, dried thyme, salt, and pepper until smooth. Pour the mixture into the skillet with the chicken and vegetables, stirring to combine.

6. Cook the filling for 5-7 minutes, stirring occasionally, until the sauce has thickened and everything is well combined. Remove the skillet from the heat and set aside to cool slightly.

7. On a lightly floured surface, roll out the pizza dough into a rectangle approximately 12×16 inches in size.

8. Spoon the chicken pot pie filling evenly onto the center of the rolled-out dough, leaving a border around the edges.

9. Sprinkle the shredded mozzarella cheese evenly over the filling.

10. Starting from one long side, carefully roll up the dough into a tight log, enclosing the filling.

11. Place the stromboli seam-side down on the prepared baking sheet. Brush the top of the stromboli with the beaten egg, then sprinkle with sesame seeds, if using.

12. Using a sharp knife, make several small slits in the top of the stromboli to allow steam to escape during baking.

13. Bake the chicken pot pie stromboli in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through.

14. Remove the stromboli from the oven and let it cool for a few minutes before slicing.

15. Serve the chicken pot pie stromboli warm, sliced into thick pieces, and enjoy!

This recipe yields a delicious and satisfying chicken pot pie stromboli, perfect for dinner or as a crowd-pleasing appetizer. With its flaky crust and creamy filling, it’s sure to be a hit with family and friends alike.



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