Save on Pinterest

Flaky Chicken Wellington

This cozy chicken Wellington takes a classic recipe and makes it super easy! I like to cook the chicken a day or so ahead of time to make it even simpler to throw together on busy nights. —Kerry Dingwall, Wilmington, North Carolina
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    6 servings

Ingredients

  • 2 cups cubed cooked chicken
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 hard-boiled large eggs, chopped
  • 1/2 cup finely chopped dill pickles
  • 1/3 cup finely chopped celery
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 teaspoons prepared mustard, divided
  • 1 cup sour cream
  • 2 tablespoons dill pickle juice

Directions

  • Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal.
  • Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place cut side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture.
  • Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries.

  • Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until golden brown, 30-35 minutes. Prepare sauce as directed.
Nutrition Facts
1/3 pastry with about 3 tablespoons sauce: 495 calories, 28g fat (6g saturated fat), 144mg cholesterol, 830mg sodium, 37g carbohydrate (10g sugars, 2g fiber), 25g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • cast_iron_king
    Aug 15, 2019

    Basically, I'm reviewing a recipe I've prepared, but never actually tasted. I had a sort of impromptu pot luck at work, and found this in the June/July issue of TOH. I changed it a little without changing the actual recipe, I think. I used shredded chicken, because I had it on hand; I used dill relish instead of chopping the pickles; and (because it was a pot luck) I cut the servings smaller, so I ended up with 11 instead of 6. Suffice to say, the whole plate disappeared in minutes, and three people asked me for the recipe. I didn't even get to try it myself! But their response says this is a hit!

  • ejshellabarger
    Jul 9, 2019

    So, I get annoyed when people post reviews to a recipe but do a ton of modifications to the original recipe. I mean, they're basically reviewing their own recipe and not the author's. But, guess what?! I'm going to be THAT person. Why? Because my wonderful hubby is on the keto diet (high fat/low carb). Enter this recipe. SUPER easy to transform into a keto friendly dish. I mixed the first 5 ingredients together, added some cubed cheddar, cooked bacon pieces, and a bit of mayo, dill pickle juice, and sour cream. Put it in a greased 8x8 baking pan, baked it at 350 until warmed and the cheese bubbly. Then served the mixture in keto tortillas. And BAM! A FANTASTIC keto meal!!! I'm already looking forward to making it again! So thank you for inspiring this bored keto chef :)