Welcome to a culinary journey that transforms the classic elegance of Beef Wellington into a delightful, family-friendly chicken creation. Our Chicken Wellingtons feature tender, creamy chicken encased in a golden, flaky puff pastry, promising a dinner that’s both impressive and surprisingly easy to prepare. Say goodbye to complicated cooking and hello to a meal that will earn rave reviews from everyone at your table.
Elevate Your Dinner: Introducing Chicken Wellingtons
While the traditional Beef Wellington holds a certain mystique with its perfectly rare beef, it’s a dish often reserved for special occasions and skilled chefs. It also caters to a specific palate, one that appreciates meat cooked very rare. Our inspiration for these Chicken Wellingtons stems from that classic concept but takes a delicious detour into the realm of approachable home cooking. We’ve reimagined this iconic dish, making it accessible, incredibly flavorful, and perfectly suited for a satisfying weeknight meal or a casual gathering.
Instead of wrestling with a large, singular piece of chicken and attempting a complex wrap, we’ve opted for a more practical and equally delicious approach: diced chicken. This ensures every single bite of succulent chicken is thoroughly coated in our rich, creamy sauce, guaranteeing maximum flavor in every individual serving. The beauty of this method lies in its simplicity and the superior texture it delivers. No more worrying about uneven cooking or dry spots; each puff pastry parcel is a self-contained pocket of savory goodness. The result is a dish that’s not only easier to prepare but also a joy to eat, offering individual portions that are perfect for any occasion. These Chicken Wellingtons are truly a testament to turning a gourmet idea into a comforting, everyday reality that the whole family will adore.
Your Top Questions Answered About Chicken Wellingtons
A Wellington is a classic dish that traditionally features meat, most commonly beef, encased in a delectable pastry crust. Before being wrapped in puff pastry, the meat is often coated with pâté and duxelles—a finely chopped mixture of mushrooms, onions, shallots, and herbs. The entire package is then baked until the pastry achieves a beautiful golden hue and crispy texture, sealing in all the rich flavors.
Better Than Bouillon chicken base is a kitchen superstar, renowned for its incredibly concentrated flavor and ability to add significant depth to dishes. If you haven’t tried it before, it’s a game-changer! It includes seasonings that regular bouillon cubes often lack, providing a more robust chicken flavor. However, if you can’t find this specific product or prefer an alternative, a regular chicken bouillon cube will work. For best results, crush the cube thoroughly before incorporating it into your sauce to ensure it dissolves evenly and distributes its flavor throughout.
For these creamy chicken pouches, using thawed puff pastry is highly recommended to achieve the best results. Puff pastry is specifically designed to create that wonderfully flaky, airy, and crispy crust that is characteristic of a true Wellington. In a pinch, crescent roll dough could be a potential alternative, though the texture will be less flaky and more bready. However, avoid using store-bought pie crusts as they are typically too thin and won’t hold up well to the rich, creamy filling once baked, leading to a soggy bottom rather than a crisp delight.
Absolutely! This recipe is incredibly versatile. These Wellingtons would be fantastic with leftover turkey, making them a perfect way to repurpose holiday leftovers into a new, exciting meal. You could also explore other cooked meats. For those who enjoy red meat, you might even consider trying a version with Ground Beef Wellingtons for a different flavor profile.
These savory Chicken Wellingtons pair wonderfully with a variety of side dishes. For a classic comfort meal, consider serving them alongside creamy mashed potatoes. Other excellent options include roasted brussels sprouts, steamed or roasted broccoli, or even sweet potatoes. A fresh green salad with a light vinaigrette would also provide a lovely contrast and cut through the richness of the pastry and creamy filling.
Yes, incorporating vegetables into the filling is a fantastic idea to boost flavor and nutrition. You can easily add some frozen vegetables to the chicken mixture to change things up a bit. Just be mindful of the overall volume; aim to keep the total filling at approximately 4 cups to ensure you get 8 well-portioned servings and that the pastry can still be sealed effectively.
Leftover Chicken Wellingtons can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to 3 months. To reheat, it’s best to use the oven to help the pastry regain its crispness. Place them on a baking sheet and reheat at a moderate temperature until warmed through, being careful not to overcook and burn the pastry.
Yes, absolutely! These Chicken Wellingtons freeze beautifully. You can freeze them either before or after baking. If freezing unbaked, wrap them individually in plastic wrap and then foil, then bake from frozen, adding extra baking time. If freezing baked, allow them to cool completely before wrapping and freezing, then reheat in the oven.
Essential Ingredients for Perfect Chicken Wellingtons
Crafting these delectable Chicken Wellingtons starts with a selection of fresh, high-quality ingredients that build layers of flavor. Here’s a closer look at what you’ll need and why each component is crucial to the success of this recipe:
- Unsalted Butter: We opt for unsalted butter because there’s already a good amount of salt present in the chicken stock and chicken base. This gives you better control over the final sodium content of your dish. If salted butter is all you have on hand, that’s perfectly fine; just be mindful when adding any additional salt to the sauce later.
- Small Sweet Onion: A sweet onion, like a Vidalia, provides a delicate sweetness that beautifully complements the savory chicken and rich cream sauce without overpowering it. Dicing it finely ensures it blends seamlessly into the filling.
- Minced Garlic Cloves: Freshly minced garlic is paramount here. Trust me, the vibrant, aromatic flavor of fresh garlic far surpasses that of pre-minced jarred garlic. It makes a significant difference in the depth of your sauce. However, in a pinch, jarred minced garlic or even garlic paste can be used.
- Chicken Stock: The foundation of our creamy sauce, chicken stock adds savory body. If you are sensitive to salt or managing your sodium intake, a low-sodium or no-sodium chicken stock is highly recommended.
- Better Than Bouillon Chicken Base: This ingredient is a secret weapon in the kitchen! If you’ve never used it, it’s a concentrated paste that delivers an incredible depth of rich, savory chicken flavor that a simple bouillon cube often can’t match, thanks to its blend of chicken and seasonings. Refer to the FAQ section above for substitution options if you don’t have it.
- Heavy Cream: This is where the luxurious creaminess comes from. While whole milk can be used as a substitute, it’s important to note that heavy cream provides an unparalleled richness and silky texture that whole milk simply cannot replicate. For the ultimate indulgence, heavy cream is the undisputed winner.
- Small Diced Cooked Chicken: The convenience of pre-cooked chicken makes this recipe a breeze. Rotisserie chicken is a fantastic choice, as it’s already flavorful and tender. Any leftover cooked chicken you have on hand will also work perfectly. Ensure it’s diced into small pieces for even distribution within the pastry.
- Puff Pastry Sheets: The star of the show! Puff pastry is essential for that signature flaky, golden crust. Remember to thaw your puff pastry according to package directions before handling it, otherwise, it will be brittle and break apart when you try to roll or fold it.
- Large Egg: Whisked with a splash of water, this creates an egg wash that, when brushed over the pastry, gives it that beautiful, glossy golden-brown finish and contributes to its crisp texture.
Step-by-Step Guide: Crafting Your Own Chicken Wellingtons
Creating these delightful Chicken Wellingtons is a rewarding process, yielding a gourmet-quality meal with simple steps. Follow these instructions carefully to achieve perfectly flaky pastry and a rich, creamy filling every time:
Begin by preheating your oven to 350° F (175°C). Line two large baking sheets with parchment paper; this prevents sticking and makes for easy cleanup. Set them aside as you prepare the filling.
In a spacious skillet, melt the butter over medium heat. Once the butter is hot and shimmering, add the finely diced sweet onion. Sauté the onion for about 8 to 10 minutes, stirring occasionally, until it becomes soft and translucent, releasing its sweet aroma.
Next, add the minced garlic to the skillet and cook for just about 30 seconds, stirring constantly, until it becomes wonderfully fragrant. Be careful not to burn the garlic, as it can quickly turn bitter.
Sprinkle the flour over the onion and garlic mixture. Stir it well for about 1 minute, allowing the flour to cook out its raw taste and form a roux, which will thicken our sauce.
Gradually, in a slow, steady stream, pour in the chicken stock while continuously whisking the mixture. This constant whisking is key to preventing lumps and ensuring a smooth, uniform sauce base. Then, whisk in the Better Than Bouillon chicken base until it is fully incorporated and dissolved.
Continue whisking as you add both the heavy cream and milk to the skillet. Stir in the dried Italian seasoning and black pepper. Bring the sauce to a gentle simmer and let it cook for approximately 3 to 5 minutes, or until it has noticeably thickened to a luscious consistency. Once thickened, remove the skillet from the heat.
Transfer the small diced cooked chicken to a large mixing bowl. Add 1 cup of the prepared cream sauce to the chicken and stir gently until every piece of chicken is evenly coated. This ensures maximum flavor distribution throughout the filling. Set this mixture aside.
Now, it’s time to assemble your Wellingtons. On a lightly floured work surface, take one sheet of thawed puff pastry. Roll it out to an approximate 12×12 inch square. Using a knife or pastry cutter, divide the square into 4 equal sections. Place about ½ cup of the creamy chicken filling into the center of each pastry section. Lightly dampen the edges of the pastry with a little water; this will help seal the packages.
Carefully fold the sides of the puff pastry over the filling, bringing them together at the top to form a neat, secure package. Pinch the seams tightly to seal them, ensuring no filling leaks out during baking. Repeat this process with the remaining filling and puff pastry sheets. Arrange the sealed pouches on your parchment-lined baking sheets, leaving a little space between each.
In a small bowl, whisk the large egg with a splash of water until well combined to create an egg wash. Using a pastry brush, gently brush the tops and sides of each chicken pastry pouch with the egg wash. This will give them a beautiful golden sheen and a crispy crust as they bake.
Transfer the baking sheets to the preheated oven and bake for 30 to 32 minutes, or until the puff pastry is puffed up, golden brown, and delightfully crisp. Keep an eye on them towards the end of the baking time to prevent over-browning.
While the Wellingtons are finishing up in the oven, gently warm the remaining sauce on the stovetop over low heat. If the sauce has become too thick, you can add a small splash of additional chicken stock to loosen it to your desired consistency. Once the chicken pastry pouches are beautifully golden and baked through, remove them from the oven. Serve these irresistible Wellingtons immediately, drizzling the warm, creamy sauce over the top of each serving for an extra layer of indulgence. Enjoy your homemade gourmet creation!
CRAVING MORE RECIPES?
If you loved these Chicken Wellingtons and are looking for more delicious, comfort-food inspired recipes that feature flaky pastry or savory chicken, explore some of our other favorites:
- Ground Beef Wellingtons
- Puff Pastry Chicken Pot Pie
- Puff Pastry Sausage Rolls
- Smoked Salmon Puff Pastry Bites
- Chicken and Dumplings
- White Chicken Enchiladas
- Chicken Noodle Casserole
- Chicken Fried Chicken
- Beef Wellington Bites
Chicken Wellingtons
A delicious creamy chicken mixture in a flaky pastry crust.
Prep Time: 30 minutes
Cook Time: 52 minutes
Total Time: 1 hour 22 minutes
Servings: 8 servings
Author: Brandie Skibinski
Ingredients
For the sauce:
- 4 Tablespoons unsalted butter
- 1 small sweet onion, small diced
- 5 cloves garlic, minced
- 4 Tablespoons all-purpose flour
- 1 cup chicken stock
- 1 ½ Tablespoons Better Than Bouillon chicken base
- 1 cup milk
- 2 cups heavy cream
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon black pepper
For assembly:
- 4 cups small diced cooked chicken
- 2 sheets puff pastry, thawed
- 1 large egg
- splash of water
Instructions
- Preheat the oven to 350° F. Line two sheet trays with parchment paper and set aside.
- In a large skillet over medium heat melt 4 Tablespoons unsalted butter. Once the butter is hot, add 1 small sweet onion, small diced and allow it to cook until translucent, about 8 to 10 minutes, stirring occasionally.
- Add 5 cloves garlic, minced and cook until fragrant, about 30 seconds.
- Add 4 Tablespoons all-purpose flour and stir it to cook for 1 minute.
- Slowly stream in 1 cup chicken stock while whisking constantly.
- Whisk in 1 1/2 Tablespoons Better Than Bouillon chicken base.
- Again, while whisking constantly, add 1 cup milk and 2 cups heavy cream.
- Whisk in 1/2 teaspoon dried Italian seasoning and 1/4 teaspoon black pepper.
- Allow to simmer until thickened, about 3 to 5 minutes. Take off the heat.
- Add 4 cups small diced cooked chicken to a large bowl, stir in 1 cup of the sauce until evenly coated, set aside. (Note: you’ll be using the rest of the sauce to serve on top when they are done baking.)
- Working with one of the 2 sheets puff pastry, thawed at a time, roll it out on a lightly floured work surface into a 12×12 square. Cut into 4 sections.
- Add ½ cup of the filling per section. Lightly dampen the outside edge of the pastry with water.
- Fold up the sides around the filling and pinch the seams so they form a little package. Repeat with all of the filling and puff pastry.
- Place the pouches on the parchment-lined baking sheets.
- In a small bowl, whisk together 1 large egg and a splash of water until well combined. Brush the pouches with the egg wash.
- Bake for 30-32 minutes until golden brown.
- When the pouches are almost done baking, warm up the sauce on the stovetop. If you think it has become too thick, you can add a splash of more stock to loosen it up.
- Serve the pouches with the remaining sauce on top.
Notes
- Please refer to our FAQ’s (Frequently Asked Questions) and the ingredient list above for detailed substitutions or answers to common questions.
Course: Dinner, Main Course
Cuisine: American
Nutrition
Calories: 654kcal | Carbohydrates: 39g | Protein: 10g | Fat: 52g | Sodium: 249mg | Fiber: 2g | Sugar: 6g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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