Chicken Wellington

Main courseServes 6-8

A lighter version of an absolute classic, this Chicken Wellington from Herb Fed Poultry based near Thirsk uses their award-winning, high welfare chicken to create a delicious twist on a seriously good supper. For more recipe inspiration and to buy their range, including pre ordering their Christmas products online, visit


1 kg chicken fillets (diced or whole) 

1 tsp dried thyme

1 tsp dried sage

1 tsp granulated garlic

1 tsp sea salt

1/2 tsp cracked black pepper

1 block of shop bought shortcrust pastry

400g diced mushrooms

1 diced onion

1 large glass of white wine

1 tbsp Worcester sauce

1 beaten egg (for eggwash)


  1. Add the chicken and seasonings to a food processor and mix until a sausage meat like consistency
  2. Wrap the mixture tightly in cling film and roll into a cylinder shape (around 3” thick) and refrigerate
  3. Fry the onion and mushrooms for 5 minutes, then add the white wine and Worcester sauce, then reduce until the wine has evaporated and the mixture is dry. Allow to cool
  4. Roll out the pastry to around 2-3mm thick and spread the onion and mushroom mix on to the pastry evenly
  5. Place the chicken mixture on top of the pastry and fold the pastry over it until it is all covered, crimp the ends with a fork and cut off any excess then brush with the egg wash.
  6. Cook in the oven on a tray lined with parchment paper at 190c for 1 hour or until the chicken has reached at least 74c internal
  7. Serve with seasonal veg and lashings of chicken gravy
Recipe courtesy of @smokin_dans