Creamy Chicken in Puff Pastry

This Chicken Wellington recipe wraps tender, creamy chicken in a golden, flaky puff pastry crust, making it a perfect dish for dinner parties or a cozy family meal. The rich sauce and comforting textures come together to create a satisfying and elegant meal that feels special without being complicated.

I first made this for a family gathering and everyone was impressed by how fancy it looked without much fuss. Now it’s my go-to for when I want something both comforting and a bit upscale.

Ingredients

• Unsalted butter: for richness avoid substitutes with salt to control seasoning
• Sweet onion: finely diced adds natural sweetness and depth choose a fresh firm bulb
• Garlic: minced brings an aromatic punch fresh cloves preferred for bold flavor
• All-purpose flour: thickens the sauce use fresh flour for best consistency
• Chicken stock: adds savory body better homemade or low sodium if possible
• Better Than Bouillon chicken base: boosts the taste use sparingly as it is concentrated
• Milk: smooths the cream sauce whole milk works best for creaminess
• Heavy cream: creates a luscious texture go for fresh cream not ultra-pasteurized
• Dried Italian seasoning: provides subtle herbs try to find a blend with oregano and basil
• Black pepper: freshly ground for brightness adjust to taste
• Cooked chicken: small diced ensures even filling use leftover roasted chicken or rotisserie
• Puff pastry: thawed makes the perfect flaky crust opt for high-quality frozen sheets
• Large egg plus water: makes the glossy egg wash for sealing and browning

Step-by-Step Instructions

Sauté the Aromatics:

Melt the butter in a large skillet over medium heat. Add the diced sweet onion and cook gently for about 8 to 10 minutes until translucent. Stir occasionally to avoid browning and build a sweet base for the sauce.

Add Garlic and Flour:

Stir in the minced garlic and cook just 30 seconds until fragrant. Sprinkle in the flour and stir constantly for 1 minute to cook the raw taste out and create a roux that will thicken the sauce.

Create the Cream Sauce:

Slowly pour in the chicken stock while whisking to avoid lumps. Add the Better Than Bouillon chicken base, then whisk in milk and heavy cream. Season with Italian seasoning and black pepper. Let simmer gently for 3 to 5 minutes until the sauce thickens to coat the back of a spoon. Remove from heat.

Prepare the Filling:

Combine the diced cooked chicken with one cup of the cream sauce in a large bowl. Mix until the chicken is evenly coated. Set aside the remaining sauce to serve with the finished wellingtons.

Assemble the Pastries:

Roll out one sheet of puff pastry on a lightly floured surface to roughly a 12 by 12 inch square. Cut into four equal sections. Spoon about half a cup of the filling onto each piece. Moisten the edges of the pastry with a splash of water, then fold the sides up tightly over the filling to create sealed parcels. Pinch the seams well.

Apply Egg Wash and Bake:

Place the filled pouches on parchment-lined baking sheets. Whisk the egg and water, then brush this over the pastry surfaces to encourage browning and a shiny finish. Bake at 350 degrees Fahrenheit for 30 to 32 minutes until golden and puffed.

Finish and Serve:

While the pastries bake, reheat the remaining cream sauce gently on the stove. If it thickened too much, loosen it with a splash of chicken stock. Serve each chicken wellington topped or accompanied with the warm sauce.

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This recipe reminds me of cozy family holidays when everyone gathered around the table, eager to unwrap their little golden packages. The creamy sauce is my favorite part—it feels indulgent and homemade all at once.

Storage Tips

To store, wrap leftover wellingtons tightly in plastic and refrigerate up to three days. Reheat gently in the oven at a low temperature to preserve the flakiness. Freeze cooked filling and sauce separately in airtight containers for up to one month. Thaw overnight before reheating.

Ingredient Substitutions

Use cooked turkey or leftover chicken for a similar filling when you want a twist. Swap Italian seasoning with herbes de Provence or fresh thyme if preferred. Chicken stock can be replaced with vegetable broth but expect a milder flavor. For dairy-free, try coconut cream and a plant-based milk though the sauce will be less traditional.

Serving Suggestions

Pair with a crisp green salad tossed in lemon vinaigrette to cut through the richness. Steamed green beans or roasted root vegetables balance the creamy chicken parcels nicely. This dish shines with a light white wine like Sauvignon Blanc or a delicate Pinot Noir if you want a beverage option.

Cultural Context

Chicken Wellington is a twist on the classic Beef Wellington, taking inspiration from the elegant English technique of encasing meat in puff pastry for a refined presentation. It transforms simple chicken into a show-stopping entrée blending comfort and sophistication which makes it a favorite for special occasions.

Frequently Asked Questions

→ What type of pastry is best for this dish?

Puff pastry works best as it becomes golden and flaky, providing a light contrast to the creamy filling.

→ Can I use leftover cooked chicken for the filling?

Yes, small diced cooked chicken blends perfectly with the creamy sauce and saves preparation time.

→ How do I prevent the pastry from getting soggy?

Make sure the filling isn’t too wet and brush the pastry edges with water to seal tightly, keeping moisture contained.

→ What herbs complement the cream sauce?

Dried Italian seasoning enhances the sauce with a blend of savory notes like oregano, basil, and thyme.

→ Is it necessary to brush the pastry with egg wash?

Egg wash gives the pastry a beautiful golden sheen and helps seal the edges for a crisp finish.