Chicken Cranberry Brie Pie is the ultimate comfort food that brings together tender chunks of seasoned chicken, tart-sweet dried cranberries, and creamy melted brie cheese all wrapped in a flaky, golden pastry crust. This hearty pie captures the essence of autumn flavors in every bite, with the richness of the brie balancing perfectly against the bright acidity of the cranberries and the savory depth of well-seasoned chicken. What makes this dish truly special is how all the flavors meld together during baking, creating a filling that’s both sophisticated and deeply satisfying. The buttery pastry crust provides the perfect vessel, becoming crispy on the outside while staying tender where it meets the creamy filling. Whether you’re looking for a show-stopping centerpiece for a holiday dinner, a cozy family meal on a chilly evening, or an impressive dish for entertaining guests, this pie delivers on all fronts. This recipe serves 6-8 people generously and can be made ahead of time, making it perfect for busy schedules or meal planning.
Ingredients for the Pastry
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter, cut into small cubes
- 6-8 tablespoons ice water
- 1 egg, beaten (for egg wash)
Ingredients for the Filling
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup dried cranberries
- 8 oz brie cheese, rind removed, cut into small chunks
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Making the Pastry
Start by making your pastry, as it needs time to chill. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
Sprinkle 6 tablespoons of ice water over the mixture and gently stir with a fork until the dough starts to come together. If it seems too dry, add the remaining water one tablespoon at a time. The dough should hold together when squeezed but not be sticky.
Divide the dough into two portions, with one slightly larger than the other. The larger portion will be your bottom crust. Shape each portion into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Preparing the Chicken and Vegetables
Cut your chicken into evenly sized pieces, about 1 inch each. Season the pieces with salt and pepper and set aside.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 5-6 minutes, stirring occasionally, until they’re golden brown on all sides. The chicken doesn’t need to be fully cooked at this point since it will finish cooking in the oven.
Remove the chicken from the pot and set aside on a plate. Don’t clean the pot – those browned bits will add great flavor to your filling.
Building the Filling
In the same pot, add the diced onion, celery, and carrots. Cook over medium heat for 5-6 minutes, stirring frequently, until the vegetables start to soften. The onions should become translucent and the carrots should start to lose their raw crunch.
Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This step cooks out the raw flour taste and will help thicken your filling.
Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. The mixture will start to thicken as it heats up. Add the heavy cream, dried cranberries, fresh thyme, sage, salt, pepper, and nutmeg.
Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens to a gravy-like consistency. It should coat the back of a spoon but not be too thick, as it will continue to thicken during baking.
Remove the pot from heat and stir in the cooked chicken pieces and the brie cheese chunks. The residual heat will start to melt the brie, creating creamy pockets throughout the filling. Taste and adjust seasoning if needed – you might want more salt, pepper, or herbs.
Let the filling cool for about 15 minutes while you roll out your pastry. This prevents the hot filling from melting the pastry when you assemble the pie.
Assembling the Pie
Preheat your oven to 425°F. Remove the chilled pastry from the refrigerator and let it sit for 5 minutes to make rolling easier.
On a lightly floured surface, roll out the larger disk of dough into a circle about 12 inches in diameter and 1/8 inch thick. Carefully transfer it to a 9-inch pie pan, letting the excess hang over the edges.
Pour the cooled filling into the pastry-lined pan, spreading it evenly. Don’t overfill – you want the filling to come to just below the rim of the pan.
Roll out the second disk of dough into a 10-inch circle. Place it over the filling and trim both crusts to leave about 1 inch of overhang. Fold the edges under and crimp or press with a fork to seal the pie completely.
Finishing Touches
Cut 4-5 small slits in the top crust to allow steam to escape during baking. This prevents the filling from bubbling over and helps the crust stay crispy.
Brush the entire top crust with the beaten egg – this gives the pie a beautiful golden-brown color and glossy finish when baked.
Baking the Pie
Place the assembled pie on a baking sheet to catch any potential drips. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 30-35 minutes.
The pie is done when the crust is golden brown and the filling is bubbling around the edges. If the crust browns too quickly, cover the edges with strips of aluminum foil.
Cooling and Serving
Let the pie cool for at least 15-20 minutes before serving. This allows the filling to set up slightly, making it easier to slice and serve without everything running together.
Cut the pie into generous wedges using a sharp knife. Serve hot, with each slice showing off the beautiful layers of flaky pastry and creamy, colorful filling.
Serving Suggestions
This rich, hearty pie pairs wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness. Roasted root vegetables or steamed green beans also make excellent sides.
For a more elaborate meal, consider serving it alongside roasted Brussels sprouts with bacon or honey-glazed carrots that echo the sweet-savory theme of the pie.
Make-Ahead and Storage Tips
You can assemble this pie completely up to one day ahead and refrigerate it before baking. Just add 5-10 minutes to the baking time if starting from cold.
The filling can be made up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before assembling the pie.
Leftover pie will keep in the refrigerator for up to 3 days. Reheat individual slices in the microwave or warm the whole pie in a 350°F oven for about 15 minutes.
Variations and Substitutions
If you can’t find brie or prefer a different cheese, Camembert or even cream cheese work well as substitutions. For a sharper flavor, try a good quality cheddar or Gruyère.
Fresh cranberries can be substituted for dried ones – just use about 3/4 cup and add an extra tablespoon of sugar to balance their tartness.
Turkey can be substituted for chicken, making this an excellent way to use up holiday leftovers.
