Rosemary Chicken & Brie En Croute

This chicken and Brie en croute takes a fancy French concept and makes it completely doable on a weeknight. Crescent roll dough stands in for puff pastry, wrapped around chopped cooked chicken, cubes of Brie, and minced green onion, then baked until golden and flaky.

The Brie melts into pockets of creamy, gooey richness inside the pastry. Removing the rind before cubing is important. The rind doesn’t melt the same way and can leave chewy, rubbery bits.

An egg wash brushed on before baking gives the pastry that glossy, bakery-shop finish. Dried rosemary and grated Parmesan sprinkled on top add flavor and a rustic look. Those slashes cut into the top aren’t decorative; they let steam escape so the dough stays crisp instead of turning soggy from the inside out.

Kitchen Tips

• Press the crescent roll perforations firmly to seal. If they open during baking, the filling leaks out and the pastry won’t puff properly.
• Use cooked chicken that’s been chopped small enough to press into the Brie cubes. Large chunks make the rolls hard to seal.
• Let the rolls rest 5 minutes after baking. The Brie is molten lava straight from the oven.
• Leftover rotisserie chicken works perfectly here.

Variations

• Cranberry addition: Add a teaspoon of cranberry sauce alongside the Brie for a sweet-savory twist.
• Ham swap: Replace chicken with thin-sliced deli ham for a quicker, no-pre-cook version.