Chicken Wellingtons

These Chicken Wellingtons are a delightful and elegant dish, featuring tender chicken wrapped in flaky puff pastry and topped with a rich, creamy sauce. Perfect for a special dinner or comforting meal!

Ingredients:

For the Sauce:

4 tablespoons unsalted butter

1 small sweet onion, finely 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 cooked chicken, diced into small pieces

2 sheets puff pastry, thawed

1 large egg

Splash of water

Instructions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Prepare the Sauce:

In a large skillet over medium heat, melt the butter.

Add the diced onion and cook until translucent, about 8-10 minutes, stirring occasionally.

Add the garlic and cook for 30 seconds until fragrant.

Stir in the flour and cook for 1 minute.

Gradually whisk in the chicken stock, then add the Better Than Bouillon chicken base.

Slowly pour in the milk and heavy cream, whisking continuously.

Stir in the Italian seasoning and black pepper.

Simmer until the sauce thickens, about 3-5 minutes. Remove from heat.

Prepare the Chicken Filling:

In a large bowl, combine the diced chicken with 1 cup of the prepared sauce until evenly coated. Set aside. (Reserve the remaining sauce for serving.)

Assemble the Wellingtons:

Roll out one sheet of puff pastry on a lightly floured surface into a 12×12 inch square. Cut into 4 equal squares.

Place ½ cup of the chicken filling in the center of each pastry square.

Dampen the edges of the pastry with a splash of water.

Fold the pastry over the filling to form a parcel, pinching the edges to seal. Repeat with the remaining pastry and filling.

Bake:

Arrange the parcels on the prepared baking sheets.

In a small bowl, whisk together the egg with a splash of water. Brush this mixture over the tops of the parcels.

Bake for 30-32 minutes, or until the pastries are golden brown and puffed.

Serve:

While the parcels are baking, warm the remaining sauce on the stovetop. If needed, add a splash of chicken stock to adjust the consistency.

Serve the Chicken Wellingtons with the warm sauce poured over the top.