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Amazing. Made this for mother's day and everyone loved it. It was too big though so next time I'm making half portions. You could also go lighter on the cheese with NO PROBLEM at all. Depends on how decadent you want it. It was a lot of food though.
Ten stars! This was such a delicious meal! I made it as written, but instead of making 6 full sized wellingtons, I made 2 ful size, and cute the other breasts into chunks to make "mini-wellingtons"! Hubby & I had the big ones, and the kids had the small ones, and the rest were great as little leftover pies! I will absolutely make this again, as we all loved it. I will also make the mushroom sauce again to have over other chickem dishes, it was such a simple but delicious sauce! My favourite thing about this recipe is that once you have everything laid out, it's actually a simple recipe, but looks very impressive on the plate!
This recipe was tagged Please Review My Recipe tag game. It is really delicious! I changed the servings to 3. The mushroom veloute sauce was really terrific! I made mushroom veloute sauce the day before as I had too many things to do today...and that worked out just great. I did add onions sliced to step 13 and a bit of herbs de provence on each chicken breast, and incorporated them into the puff pastry. Could also see a little diced tomatoes drained and/or artichoke hearts...I didn't have boursin so subbed rondele herbs and garlic cheese...mmmm...this would make a wonderful company meal! It is a bit work intensive but not as much as beef wellington in my opinion, however well worth every bit! Will make this again and again. I would rate it 8 stars if I could...and I rarely say that! Thanks again for such a wonderful recipe!!