Chicken Wellingtons

Ingredients:

• 4 tablespoons unsalted butter
• 1 small sweet onion, chopped
• 5 garlic cloves, chopped
• 4 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 1/2 tablespoons Better than chicken-based broth
• 1 cup milk2 cups heavy cream
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 4 cups cooked chicken, cut into small cubes
• 2 puff pastries, thawed
• 1 large egg, water
• Add a little to melt

Directions:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• Melt the butter in a large skillet over medium heat.
• Add onions and sauté until translucent, about 8 to 10 minutes.
• Add the garlic and sauté until fragrant, about 30 seconds.
• Add flour, mix and cook for 1 minute. Gradually add chicken stock and broth, stirring constantly.
• Add milk, heavy cream, Italian seasoning, and black pepper. Simmer until thickened, about 3 to 5 minutes.
• Removed from heat.
• Combine chicken and 1 cup of sauce in a bowl. Set aside. On a floured surface, roll out the puff pastry into a 30 x 30 cm square. Cut into 4 sections.
• Place 1/2 cup filling on each section. Moisten the edges with water, fold over the filling and press to seal.
• Place the prepared bag on the baking sheet.
• Brush with egg yolk.
• Bake for 30-32 minutes until golden brown.
• Heat up the remaining sauce.Serve the bag with the sauce.

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Calories: 654kcal |Servings: 8