Ohhhh, this is SO good. If you’ve ever wondered what to do with leftover chicken, this is it!
I wouldn’t lead you down the wrong path, I promise. I got the idea for this last week and I roasted a chicken yesterday just so I could have cooked chicken to make these today. When John’s dad said, “Leftovers?” I told him this was very special and if he didn’t behave it would be cat food for him!
These would be great for a meal like we had but they’d also be terrific in smaller sizes as finger food for a party. I’m eager to give them a try the next time we’re entertaining.
There aren’t a lot of ingredients and you can buy the pastry and make them ahead and bake at mealtime. What could be easier? (well, going out to dinner would be easier but we’re talking home cooked food.)
You chop an onion and small clove of garlic and saute them in butter, add chopped sage, brandy, salt and pepper and then add flour and then APPLE JUICE! Yeah, gravy with apple juice. It’s amazing. You can leave out the brandy or garlic but I thought they were lovely in this sauce. Add the chicken and let it cool.
Cut squares of puff pastry and put about a quarter cup of chicken mixture and either fold over or use another slice of pastry as a top, then crimp the edges and put in the fridge til time to bake. They took about 20 minutes at 200C/400F.
- 2 tablespoons unsalted butter (30 grams)
- 1 large shallot, minced
- 1 small clove garlic, minced
- 1 tablespoon chopped fresh sage
- ⅛ teaspoon ground nutmeg
- Salt and freshly ground black pepper
- 1 tablespoon plain flour
- ¾ cup apple juice
- 1 tablespoon brandy, optional
- 2 cups shredded roasted chicken breast
- 1 pound store-bought puff pastry, thawed
- 1 large egg, lightly beaten with 1 tablespoon water
- 8 ounces soft Brie, sliced (250 g)
- In a skillet, melt butter over medium heat.
- Add onion and garlic and sauté until soft, about 4-5 minutes.
- Stir in sage and nutmeg and season with salt and and pepper to taste.
- Add brandy if using.
- Sprinkle flour over mixture and mix well.
- Whisk in apple juice, reduce heat and simmer until thickened.
- Add chicken and mix to combine. Simmer for 2 minutes.
- Remove from heat and set aside to cool completely.
- Roll pastry if required.
- Using pizza cutter or a sharp knife, cut into six 5-inch (12.5 cm) squares. Repeat with remaining dough.
- Brush edges of squares with egg wash.
- Place about ¼ cup chicken mixture in center of each square and top with 1 slice of Brie.
- Either fold squares in half diagonally, enclosing filling or use two pieces of puff pastry. Pinch together edges to seal, and crimp with the tines of a fork.
- Brush tops with egg wash.
- Place pies, on parchment-lined baking sheets, in freezer for 30 minutes.
- Position oven racks in upper and lower thirds of oven and heat oven to 375F/190C.
- Bake for 25 minutes, switching positions of baking sheets halfway through, until puffed and deep golden brown.
- Let pies cool on sheets on wire racks for 5 minutes before serving. Filling will be very hot.
Lisa the Gourmet Wog says
Apple juice ey? Interesting combo! I can guarantee I never have left over chicken, my hubby and daughter are both roast chook mad, but that said I’d definitely be prepared to roast an extra one just to make these parcels, they looks superb!
I couldn’t hold all I wanted to eat. You know how it is when you eat something that tastes good and your stomach won’t hold any more but you want to keep eating? That was me.
Helene D'Souza says
I wish I could get ready made puff pastry here, I don’t like making it at home, it’s always a mess with butter flying around (not joking). I think chicken brie and apple are a heavenly good combination. love the slight sour flavors of apples with brie and I would definitely present your little parcels to some visitors.
I can’t wait to make this for company. I’ll be a hero.
Gosh, great combo of flavors! And I’ll bet turkey would substitute just fine for the chicken – important to think ahead for those of us in the US who’ll soon be faced with Thanksgiving leftovers. 😉 Really nice – love the idea of making this in appetizer-sized servings.
Yes! We’re having John’s family up for Thanksgiving and I was testing leftover recipes. 🙂
Mallory @ Because I Like Chocolate says
Yummy! These would be so good dunked in cranberry sauce too!
These sound great, but where does the “cranberry” in the name of the dish, come in”
Daniel, you are really clever. I wrote the recipe so I could print it and then take it down to the kitchen and cook. In my head cranberry was a great addition but when I tasted the chicken I didn’t think it needed it and I forgot to change the recipe. I changed the post only. My sincerest apologies.
I did have some cranberry sauce on the side. 🙂
David Crichton says
I hate Brie as cheeseboard cheese, but for cooking with, it comes into a world of its own. This sounds delightful especially with the sage.
I like brie but I prefer a cheese with more bite. In this though, it was perfect. at least to me. 🙂
I think the mix of apple juice, brandy, sage, and brie sounds heavenly inspired.
I wouldn’t go that far, Roberta 🙂 Maybe purgatory. LOL
Lizzy (Good Things) says
OMG! These look and sound so yummy, Maureen… I laughed at your comment about cat food. Cheeky! You must be feeling loads better if you are baking again. Good to know!
LOL we do go on about my pronunciation. Yesterday was aluminum. “You don’t pronounce that second i, Maureen.”
“We don’t have a second i in aluminum, Rob.”
“You can’t spell either??”
I sat his lunch down in front of him using a cloche. Inside was a plate with ONE pea. I told him I could spell AND say pea.
It certainly does look wonderful and delicious Maureen. I have some puff pastry defrosting in my fridge but sadly it has another job tomorrow; it will cover a Guinness Stew that has been stewing all day for the fourth progressive dinner, theme beer!
oh that sounds good, Eva!
God Bless the one who froze puff pastry and decided to sell em’. Love it. The brie sounds so good in it. Yummy.
I know, you can buy cheapy pastry for family nights or lash out and get the REALLY heavenly pastry when company’s coming.
Laura (Tutti Dolci) says
What decadent little parcels with brie and puff pastry – I’m sure these are absolutely heavenly!
Thanks, Laura, they really hit the spot.
Norma Chang says
I make something similar but with beef, like your roast chicken and apple juice idea. Small sizes for party would be a big hit.
Roast beef with the apple juice? What a great idea, Norma!
Fantastic – I adore anything with brie. Mainly for the calcium, of course. 😉
Of course, I only eat because I need the calories to survive. 🙂
Hotly Spiced says
Can I come to your party where you pass these around as canapes? How yummy and is there any better combination than chicken and brie and cranberries. I can see these being excellent for all the upcoming Christmas parties. I will pin them! xx
well, I must confess. I created the recipe and wrote it up in my admin, printed it out and then after tasting the chicken mixture, I left out the cranberries. 🙂 I didn’t think it needed it. I might try it next time though. I just went and fixed the recipe. I had adjusted the post though. LOL
Lorraine @ Not Quite Nigella says
As a pastry fiend, I totally believe you when you say that you can’t do better than this! 😀 It looks so tempting oozing out!
It was really really good
Those brie and chicken parcels sound so good that I want to roast a chicken just for the leftovers. 🙂
I did! 🙂
Yum! Chicken, brie & apple sounds divine and perfect for Christmas too.
We yanks need turkey leftover ideas 🙂
Joanne T Ferguson says
G’day Maureen…will be right over for leftovers, true!
Love the combination and now am craving for one of these too!
What time will you be here?
Mrs Mulberry says
These look so tempting Maureen, love the inspiration of the apple juice!! Yum!!
Thanks, Mrs. M! I loved them.
These parcels look so good! Reminds me of the British Cornish Pasties and I love those.
We certainly enjoyed them!
The Café Sucre Farine says
I like these as soon as I read the title but when I saw the top picture, that did me in. I love these and see them in my future! Pinned!
I can’t wait to see what you two could do with these!
This is one of those things that’s perfect for grownups (casual food or as appetizer for a party) and w/out the brandy would be perfect for kids too. I’d LOVE to try this. Absolutely fantastic recipe!!
Once the brandy is cooked off there’s no alcohol in it. Kids wouldn’t even know it’s there. 🙂
Karen (Back Road Journal) says
These would be wonderful in a smaller size for a party…they sound irresistible.
I can’t wait for company to arrive 🙂
Fly Girl says
These remind me of samosas, which I love to eat all the time. The brie with the apple juice added to the chicken sounds divine.
Yes, they’re something like that but without the spices. 🙂
Bam's Kitchen says
Cat food for left overs?! You are so funny! These little parsals give left overs a real make over and with sage, brandy and brie, oh my this looks heavenly. I have left over chicken in my refrigerator right now and puff pastry in the freezer, thanks for this great weekend meal idea. Take Care, BAM
LOL Rob only gets cat food if he gives me an Yank bashing comments. 🙂
Oh, my. I think my stomach did a flip while just reading the list of ingredients! These parcels would definitely be hubby approved…in fact, whole family approved!
Absolutely scrumptious!! These remind me of a Scottish dish I used to make called Forfar Bridies – they were made with pork instead. So good. 🙂
I want them just so I can say the name over and over. 🙂
These sound sinfully delicious! Oh my!
I said my prayers before eating them, Libby 🙂
Kim | a little lunch says
To quote you: “Ohhhh, this is SO good.” Smiling over your cat food threat. 😉
it WAS good and I’m looking forward to making bite sized ones soon.
Laura @ Family Spice says
I always have puff pastry in my freezer ready to go. Always makes an elegant appetizer. YUM!
It does and you never have to worry if someone drops by because you can whip up something that looks amazing in just minutes.
Raymund Macaalay says
Ohhhh those insides must have tasted so lovely, specially hot off the oven. Mmmmmmmm
Oh yeah.. yumm-o 🙂
Claire @ Simply Sweet Justice says
I love brie wrapped in puff pastry, so I know I would love this! I will be making it into an appetizer for a Christmas party!
You will love this!
Dear Maureen, I would love this. Blessings dear. Catherine xo
Thanks, Catherine. I’ll mark it down for when you visit. 🙂
I have some roast chicken already in my fridge! Yay!! This is fantastic. No apple juice though, but that is an easy fix. Must try this.
You won’t regret it 🙂
maria at inredningsvis says
WOWWWW that looks SO YUMMY mmm:) your blog is my addiction now haha
Check out my ALL time chocolate cake recipy in the link above:)
Have a wonderful day dear
LOVE Maria at inredningsvis – The Swedish home decor blog
Thanks for visiting, Maria. I’ll check out your chocolate cake. 🙂
The filling looks amazing. One of the things I don’t really like about chicken and puff pastry is that most recipes tend to be kind of dry. This looks exactly what I crave for when I think of it. I have to try this.
Hi Alex, nice to meet you. This is anything but dry and they are waiting to have it again.
Nagi@RecipeTin Eats says
Maureen, I’m making up a recipe today and I wanted to check whether I needed to put slits into puff pastry bundles so I googled “puff pastry bundle recipe”, and well well well, what do you know? Look whose recipe turns up first!! Now I have been sidetracked and I’ve just used up all my puff pastry but boy do I want to make this! I’m sharing this as a “what to do with leftover turkey” recipe!!
LOL, Nagi, you crack me up!
Well this is something new for me… I think it’s delicious and I will try to make it tomorrow so hopefully I’ll make it right 🙂
Abby (@ No Fail Recipes) says
This is too good. We have made it several times and its turned out delicious every time. Thanks for the recipe.
Hi Abby, I’m pleased that you enjoyed the chicken and brie puff pastry parcels. It’s a favorite of ours too.
Karen Tate says
Could I make and bake these ahead of time? Freeze them and then reheat in the oven?
As long as the chicken mixture is cold when placed on the puff pastry, you can make ahead, cover and place in the refrigerator. No need to warm them up before going into the oven.