Flaky Chicken Wellington
This cozy, flavorful entree 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
Can you freeze Flaky Chicken Wellington?
Freeze the unbaked pastries, covered, on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to the freezer. Bake on a parchment-lined baking sheet in a 350° oven for 30-35 minutes or until golden brown. Prepare sauce as directed.
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
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1Preheat 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.
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2Spread 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 seam side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture.
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3Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries.
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