Dinner

Chicken & Mushroom Wellington Recipe

ByNoah Steele December 1, 2025December 1, 2025

Introduction

Chicken & mushroom Wellington is a delightful twist on the classic pastry dish, combining tender chicken breasts with a flavorful mushroom filling. Wrapped in golden puff pastry, this elegant meal is perfect for special occasions or a comforting weekend dinner.

Two golden brown, flaky puff pastries sit side by side on a white rectangular plate with a slight texture. One pastry is whole, puffed up with a shiny, smooth surface showing light browning on top. The other pastry is cut in half, showing three distinct layers inside: a crispy golden crust on the outside, a thick pale yellow chicken breast layer in the middle, and a creamy white herb sauce with green flecks oozing out beneath the chicken. There are small crispy crumbs scattered on the plate around the pastries. The plate is placed on a white marbled surface with a small branch of eucalyptus leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
320g sheet ready-rolled puff pastry

1 egg, beaten
1 tbsp butter

100g chestnut or button mushrooms, chopped
1 garlic clove, crushed

1 tsp thyme leaves
½ lemon, juiced
100g low-fat soft cheese

1 tsp Dijon or wholegrain mustard

Instructions

Step 1: Melt the butter in a frying pan over medium heat until sizzling. Add the chopped mushrooms and fry for about 8 minutes until soft and lightly browned.
Step 2: Stir in the crushed garlic, thyme leaves, and lemon juice. Increase the heat to medium-high and cook for 1 more minute until the liquid evaporates. Season to taste, remove from heat, and let cool completely.

Step 3: Transfer the mushroom mixture to a bowl. Add the soft cheese and mustard, then mix well with a wooden spoon. Refrigerate the filling while preparing the chicken.
Step 4: Place the chicken breasts on a board and gently flatten them to an even thickness using a meat mallet or rolling pin. Season with salt and pepper.
Step 5: Unroll the pastry and cut out one 16cm rectangle and one 18cm rectangle. Place the smaller piece on baking parchment and brush lightly with beaten egg.

Step 6: Lay one chicken breast on the smaller pastry rectangle, smooth side down. Spread half the mushroom mixture over the chicken. Top with the second breast, smooth side up, positioning the thicker ends at opposite sides.
Step 7: Brush the exposed pastry edges and the top of the chicken with beaten egg. Cover with the larger pastry rectangle and press the edges to enclose the chicken snugly. Trim the excess pastry into an oval shape, leaving a 4cm border, then crimp the edges with a fork to seal.
Step 8: Re-roll the pastry trimmings and use them to decorate the Wellington if desired. Chill in the fridge for at least 1 hour or up to 24 hours.

Step 9: Preheat the oven to 210°C (190°C fan) or gas mark 6½. Place a baking tray inside to heat. Brush the Wellington with most of the remaining beaten egg.
Step 10: Transfer the Wellington on its parchment to the hot baking tray. Bake for 25 minutes, then brush with the remaining egg and sprinkle with sea salt. Bake for another 10–15 minutes until golden brown.
Step 11: Let the Wellington rest for 5 minutes before carefully carving in half and serving.

Tips & Variations

For decorative pastry leaves, roll bay or sage leaves into leftover pastry to create a leaf template. Cut around the leaves, peel them away, and place the pastry leaves on top of the Wellington before baking.

Storage

Store any leftovers covered in the fridge for up to 1 day. Reheat gently in a low oven to keep the pastry crisp, avoiding the microwave as it can make the pastry soggy.