Chopped Chicken with Dill en Croute


Chopped chicken, onion, mushrooms and dill are mixed with a creamy wine sauce and served in a puff pastry pocket to make this elegant entrée.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Cook: 5 minutes
  • Bake: 30 minutes
  • Cool: 10 minutes
  • Serves: 16
1 star 2 star 3 star 4 star 5 star
4 10



  • 3 egg yolks

  • 3 egg whites

  • 1 tbsp. water

  • 3 tbsp. butter

  • 3 tbsp. all-purpose flour

  • 1/2 cup liquid non dairy creamer

  • 1/2 cup dry white wine

  • 1 tbsp. soy sauce

  • 1/8 tsp. garlic powder

  • 2 lb. cooked boneless, skinless chicken breasts, shredded (about 4 cups)

  • 1/8 tsp. ground white pepper

  • 1 pkg. (8 ounces) mushrooms (about 3 cups)

  • 1/8 tsp. black pepper

  • 1 small onion, chopped (about 1/4 cup)

  • 3 tbsp. chopped fresh dill weed

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed


  1. Heat the oven to 400°F.  Beat 1 egg yolk and the water in a small bowl with a fork.

  2. Heat the margarine in a 2-quart saucepan over medium heat. Stir in the flour. Slowly stir in the creamer and wine.  Cook and stir until the mixture boils and thickens.  Stir in the soy sauce, white pepper, black pepper and garlic powder.

  3. Place the chicken, mushrooms, onion and dill into a food processor.  Cover and process until the mixture is coarsely chopped.  Add the remaining egg yolks and the creamer mixture. Process just until combined.  Spoon the chicken mixture into a large bowl.

  4. Beat the egg whites in a medium bowl with an electric mixer on high speed until stiff peaks form.  Fold the egg whites into the chicken mixture.

  5. Sprinkle additional flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 15 x 9-inch rectangle.  With a short side facing you, spoon half the chicken mixture lengthwise down the center of the pastry.  Fold the long sides of the pastry over the filling.  Press the seam to seal.  Place the pastry seam-side down onto a baking sheet.  Tuck the ends under to seal.  Repeat with the remaining pastry sheet and chicken mixture.  Brush the pastries with the egg mixture.

  6. Bake for 30 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.


  • VIEW:
  • Grilling is a great way to retain the chicken juices.

  • Great tomatoes always improve a dish. Try to buy them at a local farmer’s market if you can.

On Social Media, Use #Puffpastry

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Submitted by:
Marcy E.
Date: 2/1/2007

5 star rating

"Wow, this was absolutely great! My family loved it!"

Submitted by:
Patricia T.
Date: 11/5/2007

4 star rating

"Although I haven't made this recipe yet (am going to make tonight) I'm wondering about the yolk in a small cup that you add the 1 Tbs of water to. When do you add this, to the recipe?? Do you add it at the end and brush the egg/water mixture on the pastry before putting it in the oven? I find that a little strange. The only time I have ever mixed water with egg was with the whites. I have beaten this mixture together and put on whatever I have made to give the product a nice golden color, but adding the yolk in this way to the recipe for whatever reason seems a little odd."

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