Chicken Pot Pie Stromboli Recipe

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)

How to Make Chicken Pot Pie Stromboli

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