Chicken Pot Pie Ala Wellington Recipe

Name: Chicken Pot Pie Ala Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken tenderloins; 2 sheets puff pastry; 1 large idaho potato, Cubed; 10 baby carrots, Sliced; 1/4 lb mozzarella cheese, Cubed; 1 garlic clove; 1 (4 ounce) can of chopped portabella mushrooms, pieces; 1 tablespoon butter; spicy mustard; salt; pepper; rosemary; 1 cup egg wash

Servings: persons

4 chicken tenderloins
2 sheets puff pastry
1 large idaho potato, Cubed
10 baby carrots, Sliced
1/4 lb mozzarella cheese, Cubed
1 garlic clove
1 (4 ounce) can of chopped portabella mushrooms, pieces
1 tablespoon butter
spicy mustard
salt
pepper
rosemary
1 cup egg wash

1
Begin thawing your puff pastry for around 20 minutes.
2
Chop your potato, carrots and mushrooms so that they're ready to use.
3
Season the tenderloins with salt and pepper to taste and then brown them in a non-stick skillet on medium-high heat utilizing your tablespoon of butter, letting them cook for about 2-3 minutes per side, set them aside.
4
Preheat your oven to 375.
5
Put a few cups of water into a pot and boil your carrots and potatoes for around 10 minutes. Drain.
6
In the same skillet you used to make the chicken, dump in your mushrooms, some rosemary and the garlic, stir until you are satisfied, then transfer your potatoes, carrots and the cheese into the skillet, stir, cover and remove from heat.
7
Lightly flour enough surface area in your kitchen to unfold the puff pastry and do so, use water to dampen the edges of it.
8
Coat the chicken tenderloins with the spicy mustard, then set 2 each end to end lengthwise onto the pastry, then spoon your cheesy potato mushroom garlic mixture onto the top of the chicken, fold one edge over the mixture, then the other. Crimp the edges and transfer to a baking sheet, apply your eggwash and then make a few slits into the upper layer of pastry.
9
Put into the oven and time for around 20-30 minutes, depending on how massive it ended up, take out when golden brown and delicious.
10
Let sit for 10 minutes and then enjoy!

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 chicken tenderloins, 2 sheets puff pastry, 1 large idaho potato, Cubed, 10 baby carrots, Sliced, and more.

Yes, Chicken Pot Pie Ala Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Pie Ala Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions