Chicken, Cranberry and Brie Pie

One of the iconic pies from the childhood days of cookbook author Wendy Morgan.

Want to make rough puff pastry from scratch? There’s a recipe in Comfort Cooking!

INGREDIENTS:
200ml chicken stock
200ml cream
40g butter
40g flour
salt and pepper
450g cooked chicken, chopped or shredded
1 tbsp chopped parsley
200g cranberry sauce
100g Brie, sliced
rough puff pastry
1 egg, whisked

METHOD:
In a saucepan, warm the stock and cream.
In another saucepan, melt the butter. Stir in the flour, then cook for a few seconds. Add the warm stock and cream mixture to the pan, a little at a time, whisking between each addition until smooth. When all of the stock has been added, season with salt and pepper and cook for a few more minutes until thick and shiny. Leave to cool.
Preheat the oven to 200˚C fan bake.
Add the chicken and parsley to the cooled sauce and mix well. Spoon the filling into a 25cm round or square pie dish and spread the cranberry sauce on top. Arrange the sliced Brie on top of the cranberry sauce and finish with a good grind of black pepper.
Roll out the pastry on a lightly floured bench to 4mm thick.
Place the pie dish on top and cut around it to make a lid for the pie. Roll the pastry lid backwards onto the rolling pin to lift onto the pie, and then roll it forwards to fit over the top. Brush the pastry with the egg wash, then use the tip of a sharp knife to cut a few air holes. Place the pie on an oven tray to catch any filling that might bubble over, and bake for 30 minutes.

Recipe from
Comfort Cooking:
Enough for leftovers and lazy days in Kiwi homes
By Wendy Morgan
Publisher Bateman Books