These Savory Chicken Cranberry Brie Tartlets marry warm, flaky puff pastry with melty brie, tangy cranberry, and shredded chicken — a perfect cozy-night bite. I first tested this combo on a rainy evening and loved how simple assembly delivers restaurant-worthy flavor. The recipe is approachable for weeknights and scales up easily for friends.
Why Make This Recipe
- Big flavor in a small package: creamy brie and sweet-tart cranberry balance the savory chicken beautifully.
- Fast to assemble: about 15 minutes hands-on if you use leftover or rotisserie chicken.
- Versatile for occasions: great as an appetizer, light dinner, or cozy snack for two.
- Comfort food with a refined touch — it feels special without needing advanced skills.
- Personal note: I love this recipe because it turns a few pantry staples into something that tastes indulgent but feels homey.
Also, if you like comforting chicken dishes, try this easy chicken dumplings for another cozy meal.
Recipe Overview
- Prep time: 15 minutes (plus 20–30 minutes chilling if pastry gets warm)
- Cook time: 18–22 minutes
- Total time: 35–40 minutes
- Servings: 12 tartlets (makes 12 standard muffin-size tartlets)
- Difficulty: Easy
- Method: Assemble fillings into lined muffin tin using thawed puff pastry squares, brush with egg wash, bake at 375°F (190°C) until golden and puffed.
My Experience Making This Recipe
I tested this three times, adjusting filling ratios so the tartlets don’t overflow while still getting a good bite of brie. Chilling the formed tartlets for 10–15 minutes before baking prevented sagging and improved oven spring. The final version produced consistent browning and a crisp base.
How to Make Savory Chicken Cranberry Brie Tartlets for Cozy Nights
You’ll work quickly with cold puff pastry and warm-ready fillings. Start by thawing one 9×12-inch sheet of puff pastry in the fridge, preheat oven to 375°F (190°C), and grease a 12-cup muffin pan. Mix 1 cup cooked shredded chicken, 1/2 cup whole-berry cranberry sauce (or 1/3 cup chopped dried cranberries rehydrated), 1 small minced shallot sautéed in 1 tsp olive oil, 1 tbsp chopped fresh thyme, salt and pepper to taste. Cut the pastry into twelve 3×3-inch squares, press each into the muffin cups, fill with about 1 tablespoon chicken mix, top with a 3/4-inch cube (about 8 oz wheel total) of ripe brie, and brush edges with an egg wash (1 egg + 1 tbsp water). Bake 18–22 minutes until pastry is golden and brie is soft. Let cool 5 minutes before removing.
Equipment recommendations: sharp knife, 12-cup muffin pan, pastry brush, cooling rack, nonstick spray or butter.
Expert Tips for Success
- Keep pastry cold: Chill sheet and formed tartlets for 10–15 minutes if pastry softens; cold layers = better puff.
- Use room-temperature brie for even melting: let brie sit 15 minutes at room temp before cutting to avoid under-melted centers.
- Prevent soggy bottoms: blind-bake the shells for 5–7 minutes at 375°F if your filling is very wet, or place the pan on a preheated baking sheet to crisp the base.
- Control overflow: don’t overfill — aim for no more than 1 tablespoon of filling plus brie per tartlet. Overflowing cheese makes a sticky mess.
- Egg wash = color: brush edges lightly to get a deep golden shine without weighing down the layers.
How to Serve Savory Chicken Cranberry Brie Tartlets for Cozy Nights
- Appetizer: Arrange on a platter with microgreens and a light drizzle of honey or balsamic glaze.
- Light dinner: Pair 3–4 tartlets with a peppery arugula salad and a lemon vinaigrette.
- Party platter: Serve alongside sliced apples, toasted walnuts, and prosciutto for contrast.
- Cozy night in: Enjoy with a warm bowl of soup (butternut or roasted tomato work nicely) for a comforting combo.
Storage and Reheating Guide
- Refrigerate baked tartlets in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp pastry.
- Freeze: Flash-freeze baked tartlets on a sheet until solid, then transfer to freezer bags for up to 2 months. Reheat from frozen at 350°F for 12–15 minutes.
- Make-ahead (unbaked): Assemble in a muffin pan, cover tightly, and freeze for up to 1 month. Bake from frozen at 375°F for about 25–30 minutes, checking for golden color and melted brie.
Recipe Variations
- Gluten-free: Use a store-bought gluten-free puff pastry or bake in small pre-made gluten-free tart shells. Keep an eye on baking time as some gluten-free pastries brown faster.
- Dairy-free: Substitute a creamy dairy-free cheese that melts well (look for cashew-based “brie” alternatives) and skip egg wash or use a plant-based milk for glaze.
- Seasonal swap: Replace cranberry with fig jam or caramelized onions for a deeper, sweeter profile.
- Protein change: Use shredded roast turkey or smoked chicken for different flavor layers — both tested well and kept the tartlets moist.
Nutritional Highlights
- Protein boost: Shredded chicken provides lean protein, making these tartlets satisfying.
- Portion guidance: Plan 1–2 tartlets per person as an appetizer, 3–4 for a light meal.
- Allergens: Contains gluten (puff pastry), dairy (brie), and egg (egg wash). Adjust as noted in variations for dietary needs.
Troubleshooting Common Issues
- Soggy pastry base: Make sure pastry and fillings aren’t too warm; blind-bake shells 5–7 minutes or use a preheated baking sheet.
- Pastry won’t puff: Pastry was likely too warm or overworked — chill and handle gently to preserve layers.
- Cheese oozing out and burning: Cut brie into smaller cubes and tuck into the filling; remove excess rind if you want less liquid, though rind is edible.
Frequently Asked Questions
Q: Can I use frozen cooked chicken or rotisserie chicken?
A: Yes — frozen cooked chicken thawed and drained works fine, and rotisserie chicken is ideal for flavor. Just shred and pat it dry to avoid adding too much moisture to the filling.
Q: Can I assemble these fully ahead for a party?
A: Yes. You can assemble unbaked tartlets in the muffin pan, cover tightly, and refrigerate for up to 24 hours or freeze for up to 1 month. If refrigerated, bake straight from the fridge but add a couple minutes to the bake time; if frozen, bake longer (about 25–30 minutes).
Q: Is the brie rind safe to eat?
A: Yes — the rind on brie is edible and adds texture and flavor. If you prefer a milder mouthfeel, you can trim some of the rind before cubing, but it’s not necessary.
Q: How do I keep tartlets uniform in size and baking time?
A: Cut pastry into equal squares (a ruler helps) and weigh or use a tablespoon scoop for filling. Uniform size ensures even baking; rotate the pan halfway through if your oven has hot spots.
Conclusion
If you want inspiration for similar puff pastry and brie ideas, check this collection of Puff Pastry Brie Bites for bite-sized variations. For a cranberry-and-brie take, this Cranberry Brie Puff Pastry Bites tutorial is a helpful reference. If you’re planning seasonal cozy menus, Sally’s Fall recipes page offers warm ideas that pair well. For a roundup of cold-weather comfort dishes, see this Best Cold-Weather Comfort Recipes For December 2025. And if you like savory puff pastry turnovers as an alternative, try these Savory Roast Sweet Potato Puff Pastry Turnovers for another cozy-supper option.
Savory Chicken Cranberry Brie Tartlets
- Total Time: 37 minutes
- Yield: 12 tartlets
- Diet: Non-Vegetarian
Description
Delicious tartlets combining flaky puff pastry with creamy brie, tangy cranberry sauce, and savory chicken, perfect for cozy nights.
Ingredients
- 1 sheet puff pastry (thawed)
- 1 cup cooked shredded chicken
- 1/2 cup whole-berry cranberry sauce
- 1 small shallot (minced)
- 1 tsp olive oil
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan.
- In a skillet, sauté the minced shallot in olive oil until translucent.
- In a bowl, mix the shredded chicken, cranberry sauce, sautéed shallot, thyme, salt, and pepper.
- Cut the puff pastry into twelve 3×3-inch squares.
- Press each square into the muffin cups.
- Fill each pastry with about 1 tablespoon of the chicken mixture.
- Top with a 3/4-inch cube of brie.
- Brush the edges of the pastry with the egg wash.
- Bake for 18–22 minutes or until the pastry is golden and puffed.
- Let cool for 5 minutes before removing from the pan.
Notes
If using very wet fillings, blind-bake the shells for 5–7 minutes to prevent soggy bottoms.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American