Poor Woman's Chicken Wellington

Total Time
1hr 8mins
Prep 8 mins
Cook 1 hr

I kinda made this up as I went along, but my husband loves it! It's so much easier to make compared to the real thing, and a lot cheaper than going out to eat.

Ingredients Nutrition

Directions

  1. Using a stock pot I heat up the wine, shallots, garlic, butter, and bouillon on medium temperature.
  2. When wine has reduced somewhat and garlic is fragrant add chicken (I usually cube my chicken pieces). Cook on med high temperature.
  3. When chicken has cooked in the fragrant wine broth, add mushrooms.
  4. Continue to cook for about 3 minutes and then add remaining ingredients (except the pastry sheets) and stir.
  5. (Sometimes I will add heavy cream to this as well, but it's your preference).
  6. Cook for another 5 minutes and watch as it reduces.
  7. Using a loaf pan (sprayed with PAM) I layer pastry sheets between the chicken/mushroom sauce (about 6-7 high).
  8. On final layer of pastry I brush a little egg wash on for shine.
  9. Then bake at 350°F until the pastry is flaky/puffed/golden brown.
  10. Enjoy!

Reviews

(4)
Most Helpful

Very good. We all loved it. Very filling. The recipe was easy to follow, I will be making this one again soon.

Honni February 29, 2004

This was delicious but I would have to agree that the texture of the dough in the layers wasn't good....I added the peas and the filling was super yummy. I wonder what could be done to make the inside dough layers cook better? Perhaps I'll try just putting it in a pie shell and making a big pot pie. Thanks for sharing, I will make this again experimenting on perfecting the dough.

Lulabelle30 June 09, 2010

This was an instant family favorite for us! The major change I made was to add a cup of frozen peas to the recipe. I also used a little more wine (Chardonnay) but otherwise executed the recipe as written. One suggestion I have is to look at the directions on the puff pastry box. I tried the oven on 350 as the recipe says, but it took a long time for the pastry to puff. Next time I will try it on 400 as the box called for... Thanks for a great recipe Kathleen. It has already been copied into the family recipe book.

Atherton November 09, 2008

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