The reason this is not Chicken Wellington, is of course due to the lack of mushroom filling, but other than that it is the same. I’ve had this recipe floating around my kitchen since 2009, at this point I’m not even sure where I found the original it is based it on. Since then, it has been a favorite. Called the chicken things, and fancy hot pockets by guests, I settled on Not Chicken Wellington. I’ve used leftover chicken breast at times, or even buy a rotisserie chicken special for the meal. The biggest problem I’ve run into is the dough sticking, keeping it cold as long as possible and laying it out on silicone baking mats, during prep and cooking, has solved that problem for me. Ingredients: 2 Cup Cooked Shredded Chicken 2 Tablespoons Butter 1 Sweet Onion (Diced) 2 Garlic Cloves (Diced) 4 Ounce Cream Cheese (Room Temperature) 1 Tablespoon Dijon Mustard ½ teaspoon Dried Parsley ¼ teaspoon Dried Sag 2- 8 Pack Crescent Roll Dough 1 Egg Salt ...