Creamy chicken pot pie meets crispy, cheesy stromboli — and it’s love at first bite.
Imagine all the comforting flavors of chicken pot pie — tender chicken, creamy sauce, and hearty vegetables — wrapped in warm, golden pizza dough and baked to perfection. That’s exactly what this Chicken Pot Pie Strombolidelivers.
It’s cozy enough for a chilly evening, hearty enough to serve a crowd, and easy enough for weeknight dinner. Best of all? You only need one roll of dough and one pan to make it happen.
Why You’ll Love This Recipe
- Combines two comfort-food classics
- Easy to customize with pantry ingredients
- Perfect for dinner, parties, or next-day lunch
- Freezer-friendly and family-approved
- Golden, crispy outside with a creamy, savory inside
Ingredients
- 1 can (8 oz) refrigerated pizza dough or crescent roll dough
- 1½ cups cooked shredded chicken (rotisserie works great!)
- ¾ cup frozen peas and carrots (thawed)
- ½ cup cooked corn (optional)
- ½ cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk or half-and-half
- ¼ tsp thyme (optional)
For Topping:
- 1 egg, beaten (for egg wash)
- 1 tbsp Parmesan (optional)
- Fresh parsley, chopped (for garnish)