CHICKEN POT PIE STROMBOLI RECIPES

Name: Chicken-Chile Stromboli
Prep time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 1 (10-oz.) can chunk white and dark chicken in water, drained; 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles; 4 oz. 1/3-less-fat cream cheese (Neufchâtel), softened; 1/4 cup chopped roasted red bell peppers (from 7.25-oz. jar); 1 tablespoon honey; Dash salt; Dash pepper; 1 can (11 oz) refrigerated Pillsbury™ Original French Bread; 1 egg; 1 teaspoon water; Dash dried parsley flakes; 6 thin strips roasted red bell peppers (from 7.25-oz. jar); 1 tablespoon butter, melted; Dash garlic powder

CHICKEN-CHILE STROMBOLI RECIPE - PILLSBURY.COM

Chicken-Chile Stromboli Recipe - Pillsbury.com image

Sandwich shop specials are easy when you've got the dough!

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 (10-oz.) can chunk white and dark chicken in water, drained
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
4 oz. 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup chopped roasted red bell peppers (from 7.25-oz. jar)
1 tablespoon honey
Dash salt
Dash pepper
1 can (11 oz) refrigerated Pillsbury™ Original French Bread
1 egg
1 teaspoon water
Dash dried parsley flakes
6 thin strips roasted red bell peppers (from 7.25-oz. jar)
1 tablespoon butter, melted
Dash garlic powder

Steps:

Heat oven to 350°F. Grease cookie sheet. In medium bowl, combine chicken, chiles, cream cheese, 1/4 cup roasted peppers, honey, salt and pepper; mix well.
Remove dough from can; place on lightly floured surface. Carefully unroll dough. Spread chicken mixture evenly over dough to within 1 inch of edges. With lightly floured hands, carefully but firmly reroll dough. Gently press edges to seal; fold ends under. Place loaf on greased cookie sheet.
In small bowl, combine egg and water; beat well. Brush over top of loaf; sprinkle with parsley. Arrange roasted pepper strips about 2 inches apart on top of loaf. With sharp knife, cut 5 or 6 diagonal slices, 1/2 inch deep, on top of loaf.
Bake at 350°F. for 25 to 30 minutes or until edges are deep golden brown. In small bowl, combine butter and garlic powder. Brush over warm loaf. Cut into slices.

Nutrition Facts : Calories 290 , CarbohydrateContent 28 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 2 g, ProteinContent 17 g, SaturatedFatContent 6 g, ServingSize 1/6 of Recipe, SodiumContent 710 mg, SugarContent 6 g

THE BEST CHICKEN POT PIE EVER! RECIPE - FOOD.COM

The BEST Chicken Pot Pie Ever! Recipe - Food.com image

I get a request from my family to make this dish at LEAST once a month. I typically make two at a time as these are eaten up quickly and they're wonderful to share with a neighbor.

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless skinless chicken breasts
2 cups chicken broth (enough to cover breasts)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups half-and-half
3 tablespoons butter (yes, 3 tablespoons!)
1 medium onion, chopped
1 cup celery, chopped
1/3 cup all-purpose flour
1 1/2 cups frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
1 double crust pie crust
1 egg, lightly beaten

Steps:

In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
When done, the inside ingredients will be thick and creamy.

Nutrition Facts : Calories 577.7, FatContent 29.4, SaturatedFatContent 10.9, CholesterolContent 124.1, SodiumContent 807.4, CarbohydrateContent 44.4, FiberContent 4.3, SugarContent 1.6, ProteinContent 33.7

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