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Chicken, Cranberry and Brie Pie

5 from 1 vote
Servings 4


  • 2 large square sheets puff pastry
  • 1 ¼ ounces 35 g butter
  • ½ onion thinly sliced into ¼ moons
  • 17 ounces 480g free range chicken
  • 1 cup white wine
  • 2 tablespoons cornflour
  • ¼ cup water
  • 5 teaspoons cranberry sauce
  • 3.5 ounces 100g Brie thinly sliced
  • 1 free range egg lightly beaten
  • Salt and pepper


  • Thaw pastry on bench and heat oven to 390 (200C) and line a cookie tray with parchment paper.
  • In a medium sized frypan over a medium heat, melt butter and cook onion for around 5 minutes till soft and translucent. Add chicken and cook through.
  • Add wine to the fry pan and continue to cook for around 5 minutes. Season with salt and pepper.
  • In a small bowl mix together the cornflour and water to create a paste. Add this to the chicken mixture and mix through. Remove from heat.
  • Take the first sheet of the puff pastry and place on a cutting board. Leaving a 1 ½ inch border around all sides make about 8 evenly spaced slits along the width of the pastry sheet.
  • Place the second sheet on the cookie tray and spoon on 2 teaspoons of the cranberry sauce. Spread evenly over sheet leaving a 1 ½ inch border. Spoon chicken mixture into the centre, then spread out leaving the 1 ½ inch border. Place the Brie slices on top. Using your fingers place remaining 3 teaspoons of cranberry sauce in small blobs over the top.
  • With a pastry brush (or your fingers), brush some of the beaten egg around the 1 ½ inch border. Place the first pastry sheet on top of the second, press down the border with your fingers and brush the egg over the pie.
  • Cook for around 20 minutes until the pastry is golden brown. Let stand for 5 minutes before cutting.