Chicken Wellingtons

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This recipe for Chicken Wellingtons is made with a flaky puff pastry that hugs a flavorful, creamy chicken mixture. These come together easily and are a dinner the whole family will love!

A FUN AND FILLING CHICKEN DINNER

I have never attempted to make a beef Wellington. To be honest, I am not a fan of nearly rare beef (which is how a proper beef Wellington should be cooked.) However, the idea of beef Wellington actually inspired this recipe. However, I didn’t want to use one large piece of chicken and wrap it up (like you would a beef Wellington.) I decided to go with diced meat so all the chicken gets covered in that delicious cream sauce! I think it turned out better than I imagined and was so much easier to eat this way since everyone gets their own individual serving.

A plate with a serving of Chicken Wellington.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

What exactly is a “wellington”?

A wellington is a dish made with meat, commonly beef, that is coated with pâté and duxelles, which is a mixture of finely chopped mushrooms, onions, shallots, and herbs. The meat is then wrapped in puff pastry and baked until the pastry is golden and crispy.

What is a substitute for the Better Than Bouillon chicken base?

This chicken base has a ridiculous amount of flavor. If you’ve never purchased it before, it is a wonder in the kitchen. It adds a depth of flavor that you don’t get with just a regular bouillon cube since it also has seasonings included. However, if you can’t find the chicken base or just don’t want to use it you can use a regular chicken bouillon cube (I would crush it up before using.)

Do I have to use puff pastry?

When making these creamy chicken pouches, I highly recommend sticking to the thawed puff pastries. They will give you the best results. If you’re really in a pinch, you could try crescent rolls, but don’t try store bought crusts since they’re just too thin and won’t hold up well once you’ve added the filling.

Can I swap out the chicken?

Yes! I think these would work greatly with leftover turkey. Perfect way to use up leftover meat after the big holiday meals.

What to serve with Chicken Wellingtons?

Pick your favorite veggie and salad to serve with these. Things like mashed potatoes, brussel sprouts, broccoli, and sweet potatoes would all make great options.

Could you add vegetables to these?

If you want to add some veggies to this, try adding some frozen vegetables to the mix to change things up a bit. I think you just have to keep the ratio of filling to 4 cups to get the 8 portions.

How to store leftovers?

Keep in the fridge for up to 3 days, freeze for up to 3 months. It’s best to reheat back in the oven, to keep it crisp but make sure it doesn’t burn!

Can these be frozen?

Yes, These can be frozen.

A Chicken Wellington with a bite missing.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

unsalted butter – there is plenty of salt in this recipe between the chicken stock and the chicken base so I went with unsalted butter here. However, if all you have is salted, then that is just fine.
small sweet onion – like a Vidalia onion.
minced cloves garlic – fresh will work best in this recipe. Trust me when I tell you that you get so much more flavor with fresh but in a pinch, you can use the jarred stuff. The garlic paste would work fine too.
chicken stock – if you are sensitive to salt, I would recommend a low or no sodium chicken stock.
Better than Bouillon chicken base – see my ingredient image below if you’ve never seen or used this before. FAQ’s above about substitutions.
heavy cream– whole milk can be used in place of heavy cream. However, just know that the heavy cream really adds some creaminess that whole milk can’t bring. Heavy cream really is the winner here if you have the opportunity to use it.
small diced cooked chicken– I used rotisserie chicken because that’s what I had on hand, but any leftover chicken should work.
sheets puff pastry – you have to thaw puff pastry before you can handle it or else it will just break into pieces.
large egg – this just adds that nice golden brown color on top.

Butter, onion, garlic, flour, chicken stock, better than bouillion cube, heavy cream, milk, Italian seasoning, pepper, puff pastry, cooked chicken, egg, and water.

HOW TO MAKE CHICKEN WELLINGTONS

Preheat the oven to 350° F. Line two sheet trays with parchment paper and set aside. In a large skillet over medium heat melt the butter. Once the butter is hot, add the onion and allow it to cook until translucent, about 8 to 10 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 30 seconds.

Add the flour and stir it to cook for 1 minute.

collage of two photos: butter and onions cooking in a skillet; flour added to skillet.

Slowly streaming the chicken stock while whisking constantly, whisk in the bouillon.

collage of two photos: during chicken stock into skillet; whisking in chicken base into roux.

Again, while whisking constantly, add the heavy cream and milk. whisk in the Italian seasoning and black pepper. Allow to simmer until thickened, about 3 to 5 minutes. take off the heat.

collage of two photos: pouring heavy cream into skillet; Italian seasoning and black pepper added to cream sauce in skillet.

Add the diced chicken to a large bowl, stir in 1 cup of the sauce until evenly coated, set aside.

collage of two photos: cream sauce shown in skillet; diced chicken coated in cream sauce in a bowl.

Working with one puff pastry at a time, roll it out on a lightly floured work surface to 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.

collage of two photos: four pieces of puff pastry squares; chicken filling added to the center of each puff pastry square.

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.

collage of two photos: demonstrating how to fold up the puff pastry; four chicken Wellingtons shown on the baking sheet.

Whisk the egg with a splash of water until well combined. Brush the pouches with the egg wash. Bake for 30-32 minutes until golden brown.

collage of two photos: egg wash being brushed onto puff pastry pounces; fully baked chicken Wellingtons on baking sheet.

When the pouches are almost done baking, warm up the sauce on the stove top. 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.

Chicken Wellingtons with sauce on a plate.

CRAVING MORE RECIPES?

A plate with Chicken Wellingtons on it next to broccoli.

my new favorite chicken recipe – looks pretty, tastes great & easy to make! after my first bake, i would advise others: it’s easier to make the sauce in a pot, not a pan (lots of liquid), go light on the better than bullion (it’s very salty), don’t sweat the folding up of the puff pastry – you can just spoon the filling on a piece & top it with another piece if that’s easier for you. i’ll be making this often in the future!