Chicken Wellington

I invented this recipe a little over two years ago when I had leftover puff pastry in my freezer and wanted to make a spin on a chicken pot pie.  I may have also been inspired by Costco's Chicken Bake, but it's hard to know for sure.  I even created a legit recipe with amounts and instructions (as opposed to my usual "a bit of this" "as much as you want of that").

1.25 lbs Chicken Breast Tenders

1 14 oz can Chicken Broth

½ cup dry white wine

3 cups water

3 slices uncooked bacon, chopped

½ small brown onion, finely chopped

1 tbsp garlic, minced

½ zucchini, finely chopped

1 cup finely chopped mushrooms

3 oz cream cheese

1 scallion, thinly sliced

1 package Pepperidge Farm Puff Pastry Sheets

1 egg

1 tbsp water

1. Preheat oven to 375 degrees Fahrenheit.  

2. Heat chicken broth, white wine, and 3 cups water in a medium saucepan.  Add chicken breasts to pan and poach until cooked through then chop into 1 inch pieces. (Careful, it will be hot).  Set aside in medium-sized mixing bowl. 

 

3. Heat medium-sized skillet over medium heat and add sliced bacon.  Once cooked, remove bacon with a slotted spoon and place on paper towels to drain.    

4. Add onion and garlic to bacon grease remaining in pan.  Cook until soft, about 5 minutes, then add zucchini and mushrooms.  Saute another 10 minutes until tender.  

5. Remove vegetables from heat and add to the chicken in the mixing bowl.  Mix in cream cheese and once everything is evenly covered, stir in scallions and bacon.  

6. Place Puff Pastry dough sheet on a nonstick cookie sheet.  Spoon chicken, vegetable, and cream cheese mixture into center of the dough sheet, leaving about 3 inches of uncovered dough on the sides and 1.5 inches of uncovered dough on the ends.  Cut ¾ inch strips in the exposed dough sheet sides at 45 degree downward angles.  Fold the strips of dough sheet onto the chicken filling in a crisscross pattern and pinch up the 1.5 inches of dough at the ends, underneath the strips.  

 

7. Prepare an egg wash with the egg and 1 tbsp water.  Brush egg wash over the prepared chicken-filled dough sheet. 

8. Bake in the preheated 375 degree oven for 15-18 minutes, until dough becomes golden brown. Remove from oven, slice, and serve!