4 cups shredded, cooked chicken
3 ounces cream cheese, room temperature
1/2 cup mayonnaise
1 teaspoon salt
1 tube (8 ounces) crescent roll dough
1 tablespoon butter
1 tablespoon flour
1/3 cup (or more) milk
2/3 cup grated Cheddar cheese
Preheat oven to 375 degrees F.
(What you tell your guests: You've brined a whole chicken in Pacific sea salt water for 48 hours, then braised it in the oven in rose water and Tellicherry black pepper.)
Place chicken in a large bowl. In a medium bowl, mash together cream cheese, mayonnaise and salt. Add to chicken and mix well. (What you tell your guests: you made a clotted cream - creme fraische mixture).
Separate dough into 4 rectangles, pinch together seams, and roll out a little to make them more square. (What you tell your guests: It's your great-great-great-great-great grandmother's dough recipe and she was the pastry chef for King James I of England in the early 1600's).
Place 1/4 of the chicken mixture in the center of each dough square. Bring opposite corners together and pinch closed. Repeat with the other two corners. Pinch all sides together. Bake for 20 minutes, or until golden.
Meanwhile, make Cheddar sauce: In a small saucepan melt butter and stir in flour. Slowly add milk, adding more if needed to get a good sauce consistancy. Stir in Cheddar (what you tell your guests: you make your own butter, you stone-grind your own flour, it's yak milk, and you got the cheese in Cheddar, England).
Spoon sauce over Liar's Chicken Wellington. Serves 4.