Chicken Pot Pie Stromboli
This dish is much more fun to serve than the traditional pie. No roast chicken? No problem! You can use grated chicken or even beef if that's convenient for you.
- 1 cup cooked chicken
- seamless croissant roll dough I used Pillsbury
- 4 oz of cream cheese
- 1/2 cup cheddar cheese
- 1 cup frozen peas and carrots
- 1/2 cup condensed cream of chicken
First, preheat your oven to 375 degrees.
Then, in a large bowl, combine the frozen vegetables, cheddar cheese and chicken. In another bowl, combine cream cheese and condensed soup. Add it to the chicken-vegetable mixture.
Spread the croissant roll dough on a silicone mat or parchment paper and place it on a baking dish.
Leaving three inches in the middle, make cuts in the side of the dough an inch apart on both sides.
Spread the chicken-vegetable-soup mixture in the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it in the middle. Continue on the dough alternating sides until it is completely folded.
Pinch the ends of the dough to keep the filling inside while baking.
Bake for 20 to 25 minutes so that the top is nice and golden.
Let stand for about 10 minutes before cutting.
Happy Cooking Time.