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Chicken & cranberry pie

  • 20 minutes
  • 25 minutes
  • 4-5
Chicken & cranberry pie


  • 1 onion, peeled and finely diced
  • 3-4 rashers bacon, finely chopped
  • ½ cup dried cranberries
  • 250 gram pottle sour cream
  • 1 double breast smoked chicken, shredded
  • 3 sheets frozen puff pastry sheets, thawed
  • milk or beaten egg to glaze


  1. Preheat the oven to 200ºC. Line an oven tray with baking paper.
  2. Cook the onion and bacon in a knob of butter until the onion is tender but not brown. Remove from the heat and cool. Mix with the cranberries, sour cream and smoked chicken.
  3. Place one sheet of pastry on the prepared tray. Brush a 1cm edge all the way around the pastry square with milk or beaten egg. Pile the smoked chicken filling into the centre, ensuring the 1cm edge is kept free of mixture.
  4. Place the remaining sheets of pastry on top of each other on a floured work bench and keeping the square shape, roll out to a square 3cm larger. Place over the filling and press the edges of pastry together firmly. Trim and use a sharp knife to cut 8-10 slits on top of the pastry. Brush with milk or egg to glaze.
  5. Bake in the preheated oven for 20-25 minutes or until the pastry is well risen, golden and cooked and the filling is piping hot. Serve with a crisp salad.

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