Chicken Mushroom Strudel - Food Wishes 

My favorite part about Food Wishes is that throughout the years, the format, and more importantly, Chef John has not changed. It's like coming home to a warm hug from mom and dad after being away for a long time.

"And if you're not sure why, just try it the other way around., and all shall be revealed." Chef John's brilliant instruction: nothing teaches like the misery of painful experience.

The best cooking advice I’ve ever received is from Chef John. “Never let the food win.”

Chef John has changed the way I cook. So many of his recipes are now dinners regularly at my house. Thanks man!

“Fancy does not mean hard” A great new cooking axiom courtesy of the legendary Chef John.

Who else likes the video even before watching coz you know Chef John’s videos are always awesome ✋

Before you add the cream, add a tablespoon or two of cognac. Increase the cream a little and this is also and excellent pot pit filling. As is it’s also great in a vol au vent.

I haven't watch a Chef John video in a while, but as soon as I watched this, the little jingle in the beginning immediately brought me back to a much simpler time. It made me realize I've been watching since starting high school (14), and I am now 26. Your channel is my safe space. Thanks for all these amazing recipes throughout the years!

My filling is cooling and my puff pastry is in the freezer awaiting further instruction. It’s stinking hot here in Australia today, but I couldn’t resist trying this recipe with some left over chicken I had in the fridge :)

I’ve made this twice, here are some tips: * use a bench scraper to press gentle, straight indentations into the thawed dough that won’t cut all the way through. A metal spatula with a straight edge also works. * use a small offset spatula as a template when you cut your “wings” into the dough, they will be straight and even. If you do t have one, cut a cardboard template. * if possible, make the chicken-mushroom filling the day before your dinner. Or at least make it the morning of. Waiting for it to cool will really mess up your timing. * this mixture will fill two long rectangular pastry sheets like Chef John used, or four square ones. My area doesn’t have a great variety, you take whatever the store has. * read the label on the pastry sheet package. They must contain butter! One manufacturer is now using canola oil in lieu of butter, and I can’t see how that would puff or even taste good. * finally, you don’t have to be experienced in handling pastry dough to do this. Just stick back in the freezer if it gets harder to manage. Follow his instructions and you’ll do great. * and as always - enjoy!

I can finally die happy. Chef John made an Eric B and Rakim reference. John you are the soul of getting paid in full.

The fact that you are showing us another beautiful dish while emphasizing the affordability of it, given the current economic situation, shows how compassionate a human being you are. Thank you!

You are the sort of bloke everybody would love to have as a chum, an inspiration. Cheers.

This is like an elevated Pot Pie! So gorgeous!! 😻👏🏼

Out of all the cooking channels on the internet, you're one of the few who actually cooks GOOD FOOD that doesn't include a whole bunch of cheese and cholesterol

The part about making a great point and then trailing off and realizing you didn't have one: perfection.

Although I haven't made this exact recipe, I recently baked a fruit strudel with this same weaving technique. It is Super Easy and very forgiving. And this is coming from a clumsy, ham-handed person. Love you lots, Chef John.

😋 Mushrooms, chicken and pastry... What's NOT to love?! 💌💕

I love the way you taught this one, Chef John; making the mistakes for us so it sinks in. I scored lightly (but I can't count either). There was no panic however, thanks to your calm assurance, and my strudel is in the oven right now baking for Sunday brunch. The filling is yummy and , or course, PASTRY! I can hardly wait.

One of the few chefs I've seen on the internet who prepares mushrooms optimally. The great Paul Bocuse had a very simple dish: "mushrooms in cream". The secret is to fry the mushrooms in butter until all the liquid is boiled away. This intensifies the taste of the mushrooms enormously. This chef does the same. People like to add shallots, I leave them out. I just want mushroom, butter, cream. Lemon juice gives freshness. Really top preparation. The dish is a feast for the eyes! Very old fashioned, but still very appealing. Forgive me for my narrow-mindedness and ignorance: I would not have expected such a thing from an American chef as a European. But well, I'm an old sack :)

It's still in the oven, but I can vouch that the filling is amazing. Just letting that brown crust develop now. Can't wait. Thanks again, Chef John. Your videos and recipes never fail.

"Fork don't lie" ain't no lie. This came out of the oven as advertised, brown, crispy and elegant. We did not have the puff pastry mentioned in Chef John's recipie on All Recipies so we used Pepperidge Farm but they were considerably smaller than shown in the video. We had considerable filling left over and I made empanadas. (We split the filling and used gruyere and smoked gouda) They were delicious!!!! We are making these for our Christmas celebration

Dear John, Thanks again for the great technique/recipe. Thanks for reminding the people that you're always teaching techniques so we can be creative and innovative. Even though we've never met, I love you. Paul

My mouth is watering. This looks delicious. 👌

Made this today for dinner. Absolutely amazing! Will make again.

I made this, it was so easy and a great way to impress your guest!! So delicious, I even froze it and it still tasted just as great 👍🏼

Thank goodness my hubby's on the way with our late lunch...this looks *so* good I might've just nibbled my phone in desperation! 😂

I made this dish with leftover Chicken and now my picky husband wants it for lunches! Thank you for this video!

it looks amazing. turkey, cranberry, mushrooms, onions & stuffing for boxing day brunch.

just the name makes my mouth water. Strudel ist sehr gut!!!

I love ya, Chef John, but I don't know if I can abide you being the Jason Alexander of Rotisserie Chicken Slander.

I LOVE THE ERIC B. AND RAKIM REFERENCE!!!! I plan to try this with my family this weekend!

Thank you, Chef John for this wonderful receipe.

Top notch food you tuber making pastry like a grade four. Lmao. That's humble!. It really makes me want to try.

Added to my list. I want to try this with beef, maybe braised beef short rib.

I just wish that one of these high profile cooking channels would have the cajones to show how to make a really good liver and onions and gravy type dish.

Tried this recipe. LOVED it! Family and friends all agreed. Chef John makes me look like I too am a chef and have more talent than I actually attain. Thanks for that, Chef John!

Love your recipes. This one makes me crazy to get out of bed (@2am) and shop and make this IMMEDIATELY!! ❤️

I love how by the you realize he's taught you a whole technique you could fill with a hundred different things

Store bought puff pastry is fantastic and a must have to keep in every freezer, especially around the holidays

Chef John YOU ARE THE BEST! I keep craving creativity and you keep serving it up!🙏🙏🙏🙏🙏🤍🕊🤍🕊🤍

As always, chef john is a gem and has great ideas, fun videos and such great personality. Also, prebake, this strudel is on holiday point as it looks like a mummy’s lost arm.

I love your voice and your humor is awesome !! Watched it over and over. You’re a kind man.

Will be making this over the weekend!!! Thank you Chef John

you're such a pro. ❤ No matter what you do it magically turns out amazing.

Hi, Chef John, I did this exact receipt, but before your video, for a party with 18 guests, two of them my parents, my dad is very picky, so my boyfriend and I set all the plates, with salads and vegs, sauce and all, my parents are sitting on the main guest's chairs. My mother takes a bite and goes wow, this is delicious, my dad look at both of us, do you have hot dogs? My boyfriend looks at him, likes honestly, "What, huh! What did I hear you right?" My dad answered: "Yes, I'm not eating this it is weird food" Everyone was looking at him, and he asked again, "Give me hot dogs I am not eating this." I looked at him and said: "Dad is it mushrooms, chicken, onions, and sauce inside pastry like you like vol-au-vent, same pastry different look, dad try it is good." "I am not eating this sh@@ I want hot dogs." This was the last time I invited my parents when I had Xmas parties. I invite them for Xmas, the day after, or the day prior. One time I did the exact same receipt, except vol-au-vent, well, he ate all of it, saying: "This was great I like vol-au-vent" My boyfriend, my mom, and I all looked at him, and we all sights heavily.

Thank you Chef John for yet another wonderful recipe !❤ Can’t wait to try it and I’ll also make it with apples or apricots 👍🏻😍

Must try! This reminds me of a riff on a pithivier from an old cookbook I haven't looked at in ages. That one had you making the puff pastry yourself which is why it never got made, haha. Thank you for making this look so simple.

Looks easy and delish!! Thanks for sharing, Chef John!

Chef John, this looks amazing. Thank you for sharing this recipe.

My favourite part about this video is that it shows that you can get great results even if you fumble the score and the weave. A younger me would have despaired; this matured version learned just to roll with it and never, ever let the food win.

A couple of days ago I followed your instructions using shredded turnkey (frozen leftovers from Thanksgiving). It was excellent. Thank you!

You do make me chuckle Chef 😂😂 don’t ever change x

This looks amazing! My husband doesn't like mushrooms, but I can see this being very versatile with any types of fillings! Love the puff pastry ideas!

YES! Stuff like this is what I can sink my chops into! THX CHEF JOHN!

LOL! I love listening him talk as he cooks. Like listening to your favorite uncle cracking jokes at a family get together…😂Recipes are amazing, as always. Thank you for being you❤️

This is going to go into my make for special occasions recipe....as a few of your recipes have done. Thanks Chef John!

This was another resounding success. We only had philo dough but it was still wonderful. I've never had chicken with lemon or tarragon but it is now the way I will make it moving forward. Thanks for another fantastic recipe!

I love all of Chef John's old school hip hop references!

Amazing and easy beautiful strudel. and you are a joy to watch .

Oh, I love how you deal with the ends on this. Brilliant

We made it. Thanks chef for an awesome recipe. I kept half of the filling back to take one to the company potluck.

Love using puff pastry! Makes everything festive!

Okay, I found this video after reading a recipe for chicken strudel in a cookbook, that sounded delicious but had somewhat unclear instructions. Meant to find a video just for a quick watch so I knew what I was getting into. But the Chef’s voice and warm advice (even calling out his own mistakes on the video), instantly made me a subscriber. I think I’m just going to make this chicken strudel instead of the one from the cookbook, and I’ll definitely be checking out other videos from this channel soon.

II think that the best advice when working with puff pastry is to never let it get "uncold" (wouldn't it be great to have a big piece of marble as your countertop). My mom gave me the exact same advice and always insisted on placing it back in the fridge after assembly for an additional 5-10 minutes. From the fridge to oven swiftly. I would love to fully understand the whole science behind it I think it's the butter staying cold between the layers and no being incorporated otherwise we're making bread. Thank you chef, for repeating this sever times. I've watched many other videos to get ideas on how to "package" it and yours by far is the best. Your guidance taught me to put the filling in the fridge because it also needs to be cold. I never thought of that when I was using it room temperature however it is so much easier to shape. Many thanks. I'll be browsing through this page for sure. Cheers everyone. C

You are so charming in your delivery. I've been enjoying your videos since your first chicken marsala video. You have just gotten more charismatic with time. Well done, Sir, and thank you for your entertaining lessons!

Thank you Chef for the braiding technique and instructions in handling puff pastry. Most packages of puff pastry don't have baking instructions, rather a recommendation that you follow your recipe guidelines.

This looks fantastic. I'll have to make it as it cools down next month here.

Making this tonight with Chef John’s Julia Child roast chicken. I already know this is going to be great, but if I ever tell my wife about a Chef John recipe I want to try and she’s skeptical, all I have to say is “it’s Chef John “.

So excited to try this one!!

Many thank you's Chef John. You inspire me again, Just thought about leeks and shallots at the beginning with the mushrooms, I have mushrooms that seem dry in the refrigerator, maybe reconstitute in a good wine, Cheers.

Don't sweat the TECHNIQUE! 🤣🤣🤣 Yeah Chef John 😁👏🏾👏🏾👏🏾

You're awesome, thanks! It really looks delicious and easy to make.

This looks so dang good, gonna try this over the weekend

This looks really tasty, I might just have to try making it this weekend 🍄

Thank you Chef John I appreciate you sharing the recipe the technique and encouragement which you can't get at the catering school .

That flavor combo was so delicious. I almost left out the lemon, but I'm so glad I kept it in. Tarragon-lemon-cayenne is now my go to with chicken. This was so good. I didn't need to bake it past 30 mins. It was still plenty crispy. Thanks!!

Excellent video, thank you Chef!

Did anyone catch Chef John's hip hop reference at 10:08? This is why he's a legend

❤ I’ll try this for Christmas 🎄

Thanks for the idea! Looks great

I love your recipes. I made almost all the 7 pumpkin. Almost all the candy. All great.

"Burying the lede" That's never happened here before! I'm going to try this technique, looks so delicious.

You are beyond funny. This video is hilarious and, incidentally really good. Thank you so much, we really need you (and your recipes) right now ❤️🙋‍♀️🇨🇦

I love you, Chef John. This is a good, delicious laugh.

Imma add this to my Thanksgiving menu! Thanks chef

Definitely going to try this, make 2 and take one to my daughter!!

It looks awesome!

That is a super idea - thank you - will try

Excellent recipe! I'm going to try this with slowly pan fried leeks/fennel, maybe a veg only version. Yummy. Thank you chef.

Love this recipe. I am going to use your filling and fill it in a rich dough.

I'm making it right now for Christmas Eve. I hope it's as delicious as it looks 😍

That’s a winner, Chef. Really liked that one.

OMG Reuben Strudel!!!!!! Thanks Chef, you're amazing.

In Strudel we Austrians trust, especially Apfel- and Topfenstrudel.

Heaven on a plate…sublime!

The great thing here is you can make any filling you want really, and size it to your needs. Individual ones would be really easy to do for example.

Looking forward to this one. Thanks Chef

I kept thinking that other cooking show would have brought out the ruler and protractor to get perfect cuts and weaves - and it would have been great. But you make cooking feel comfortable, and I will probably make yours!

CHEF JOHN! You magnificent you! I tried making this tonight for the first time, with limited experience using puff pastry. It came out looking like something from a fancy magazine and it tasted absolutely phenomenal. And of course, using store-bought puff pastry and already-roasted chicken cuts out the two most time-consuming parts of the process, so it was relatively easy and quick to put together. I made a few changes to the recipe. I saved the cumin, smoked paprika, and even the pinch of cayenne (sorry 😞 ) for another day, and I added some dijon when making the filling. For an accompanying sauce, I reduced some cream then stirred in some lemon juice, lemon zest, Dijon, tarragon, black pepper, and of course salt. So basically most of the elements from my version of the filling. It was pleasant enough, but if I made that exact same sauce again I'd significantly reduce the amount of lemon juice I put in or leave it out altogether. The zest was nice though, and I'd still certainly have some lemon juice in the filling. I don't have a lot of experiences making cream sauces, and I felt that the level of acidity that I use in most of my other sauces just made it taste like... well, a little like sour cream. That's on me. I can't get over how fantastically exquisite it came out, in terms of taste, texture, and appearance. And it's the process, that's the thing. You could use anything that tastes good as the filling. Unexpected potluck? If you have some decent leftover casserole in the fridge and some puff pastry in the freezer (which I'm now going to always have), strudel it!