Flaky Chicken Wellington

Name: Flaky Chicken Wellington
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 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

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

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.

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Reviews

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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 :)