Chicken and cheese jalousie

Name: Chicken and Cheese Jalousie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 1 roasted chicken, chopped (or 2–3 chicken breasts cooked and chopped); 2 large leeks, thinly sliced; 2 garlic cloves, crushed; 3 tbsp butter; 1 ½ cups button mushrooms; 1 cup cream cheese; Zest of 1 lemon; 3 tbsp fresh parsley, chopped; 1 package puff pastry (2 blocks); 1 egg, beaten; Salt and pepper

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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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Ingredients you'll need
Step-by-step instructions
Serving ideas
Make-ahead and storage tips
Variations to try
FAQ
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💬 Reviews

Chicken and cheese jalousie. — Delicious cheesy puff pastry roll, crispy golden crust, filled with creamy cheese mixture, ideal for parties.

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

What is a chicken and cheese jalousie?

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.

Can I make this recipe ahead of time?

Yes! You can assemble it the day before and keep it chilled, or freeze it for later.

What's the best cheese to use?

Any cheese that melts well works here. Cream cheese keeps it smooth, but adding Gruyère, cheddar, or mozzarella is delicious.

How do I keep the bottom from getting soggy?

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.

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