Ever thought about how one pastry can take a simple weeknight dinner and make it feel a little fancy? That's exactly what this chicken and cheese jalousie does. It's flaky, golden puff pastry wrapped around a creamy, savory filling of chicken, leeks, mushrooms, and cream cheese. The best part? It looks like something straight out of a bakery, but it's surprisingly simple to make at home.
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I first tried this when I had leftover roast chicken sitting in the fridge and wanted something different from my usual soups and casseroles. Honestly, it turned out so good that now I plan for it instead of waiting on leftovers. And if you've never cooked with leeks before-don't worry! I was intimidated too, but it's easier than you think (there's even a video linked below).
If you love puff pastry recipes, you'll also want to try Chicken pot pie with puff pastry crust for another cozy dinner idea.
Ingredients you'll need
- 1 roasted chicken, chopped (or 2-3 chicken breasts cooked and chopped)
- 2 large leeks, thinly sliced
- 2 garlic cloves, crushed
- 3 tablespoon butter
- 1 ½ cups button mushrooms
- 1 cup cream cheese
- zest of 1 lemon
- 3 tablespoon fresh parsley, chopped
- 1 package puff pastry (2 blocks)
- 1 egg, beaten
- salt and pepper
Step-by-step instructions
Saute the vegetables
In a large skillet, melt the butter over medium heat. Add the sliced leeks and crushed garlic, then cook for about 10 minutes until soft and fragrant. Toss in the mushrooms and cook for another 5 minutes until they release their juices.
If you've never worked with leeks, they can be a bit sandy inside, but cleaning them is simple. Check out this quick how-to video on preparing leeks.
Prepare the pastry base
Stack the two blocks of puff pastry on top of each other and roll them out on a floured work surface. Aim for a rectangle about 14x10 inches. Don't stress if it's not perfect-I usually wish I'd rolled mine a touch thinner, so if in doubt, go a bit bigger.
Mix the filling
Once the leek, garlic, and mushroom mixture has cooled, add it to the chopped chicken in a large bowl. Stir in the cream cheese, lemon zest, parsley, and a good pinch of salt and pepper. The cream cheese makes everything creamy without being too heavy, and the lemon zest keeps it bright.
Assemble the jalousie
Place the rolled pastry on a parchment-lined baking sheet. Spoon the filling down the center, leaving about 3-4 inches around all sides.
Using a sharp knife, cut diagonal strips on each side of the filling, about ¾ inch apart. Think of it like fringe-you'll use these strips to create the braided top.
Braid and seal
Brush the exposed pastry edges with the beaten egg. Starting at the top, fold the strips of pastry over the filling, alternating sides to create a braid. Tuck the ends in neatly and press lightly to seal.
Brush the whole top with more egg wash for that golden finish. Let it rest a few minutes while you preheat the oven.
Bake to perfection
Bake at 400°F for 15 minutes, then reduce the heat to 375°F and bake another 15 minutes or until the pastry is puffed and golden brown.
Let the jalousie sit for about 10 minutes before slicing. This helps the filling set so it doesn't ooze out everywhere.
Serving ideas
This pastry is rich and buttery, so I like to serve it with something fresh on the side. A simple green salad with a lemon vinaigrette balances it out beautifully. Roasted veggies or herbed baby potatoes also make it feel like a complete meal.
For drinks, a crisp Sauvignon Blanc or even sparkling lemonade pairs well with the creamy filling.
Make-ahead and storage tips
- Assemble the jalousie up to 24 hours ahead and refrigerate before baking.
- You can freeze it (unbaked) for up to 2 months. Bake straight from frozen at 375°F until golden.
- Leftover slices keep well in the fridge for 3-4 days. Reheat in the oven so the pastry stays crisp.
Variations to try
- Vegetarian: swap the chicken for roasted veggies like bell peppers, zucchini, or spinach.
- Cheese swap: try Gruyère for a nutty taste, or mozzarella for extra melty goodness.
- Add-ins: cooked bacon or sun-dried tomatoes add another layer of flavor.
FAQ
It's a French-inspired pastry made with puff pastry, filled with a savory mix of chicken, cheese, and herbs, and topped with a braided lattice.
Yes! You can assemble it the day before and keep it chilled, or freeze it for later.
Any cheese that melts well works here. Cream cheese keeps it smooth, but adding Gruyère, cheddar, or mozzarella is delicious.
Let the filling cool before assembling, and bake the jalousie on a parchment-lined baking sheet in the lower third of the oven for a crisp crust.
Recipes you may like
📖 Recipe
Chicken and Cheese Jalousie
A flaky, golden puff pastry filled with creamy chicken, leeks, mushrooms, and cream cheese. Easy to make but looks bakery-worthy, this chicken and cheese jalousie is perfect for a cozy dinner or a fancy-feeling weeknight meal.
Ingredients
- 1 roasted chicken, chopped (or 2–3 chicken breasts cooked and chopped)
- 2 large leeks, thinly sliced
- 2 garlic cloves, crushed
- 3 tablespoon butter
- 1 ½ cups button mushrooms
- 1 cup cream cheese
- Zest of 1 lemon
- 3 tablespoon fresh parsley, chopped
- 1 package puff pastry (2 blocks)
- 1 egg, beaten
- Salt and pepper
Instructions
- In a large skillet, melt butter over medium heat. Add leeks and garlic, cooking for 10 minutes until soft. Stir in mushrooms and cook for another 5 minutes.
- Stack puff pastry blocks and roll out on a floured surface into a 14x10 inch rectangle.
- Mix cooled leek, garlic, and mushroom mixture with chopped chicken, cream cheese, lemon zest, parsley, salt, and pepper.
- Place pastry on a parchment-lined baking sheet. Spoon filling down the center, leaving 3–4 inches on all sides.
- Cut diagonal strips on each side of the filling, about ¾ inch apart.
- Brush pastry edges with egg. Fold strips over filling, alternating sides to braid. Seal ends.
- Brush top with egg wash. Preheat oven while it rests.
- Bake at 400°F for 15 minutes, then reduce to 375°F and bake another 15 minutes until golden.
- Cool for 10 minutes before slicing.
Notes
Serve with a fresh green salad or roasted veggies. Can be assembled 24 hours ahead and refrigerated, or frozen (unbaked) for up to 2 months. Leftovers keep 3–4 days in the fridge. Variations: use roasted vegetables for a vegetarian version, swap cheeses, or add bacon/sun-dried tomatoes.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 390Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 95mgSodium: 420mgCarbohydrates: 26gFiber: 2gSugar: 3gProtein: 20g
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