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Step 1
1 For the crust: Sift the flour into a large mixing bowl
Step 2
2 Use your clean fingertips to work in the butter and egg yolks so the mixture is in small crumbles, then add just enough of the ice water to form a dough that barely holds together
Step 3
3 Knead it (in the bowl) until smooth
Step 4
4 Divide the dough in half; wrap each half in plastic wrap and refrigerate for at least 30 minutes and up to 3 days
Step 5
5 For the filling: Heat the oil in a medium skillet
Step 6
6 Season the chicken all over with the salt, pepper and ground thyme or spice of your choice
Step 7
7 Add to the pan and cook for a few minutes on both sides, until just cooked through and lightly browned
Step 8
8 Transfer to a plate to cool completely, then cut the chicken on the diagonal into 1/4-inch slices
Step 9
9 When ready to bake, take half of the dough out of the refrigerator to rest on the counter for 10 minutes
Step 10
10 Preheat the oven to 425 degrees
Step 11
11 Line a baking sheet with parchment paper or silicone liners
Step 12
12 Lightly flour a work surface
Step 13
13 Unwrap the dough and roll it out to the thickness of a pie crust
Step 14
14 Use the cookie cutter to cut out 4 rounds; reroll the scraps as needed
Step 15
15 Repeat with the remaining half of the dough in the refrigerator, including the 10-minute rest
Step 16
16 Arrange 4 rounds on the baking sheet, spaced well apart
Step 17
17 Divide the cranberry sauce among them, spooning it to leave a 1/2-inch margin all around
Step 18
18 Layer, in order: a few spinach leaves (enough to cover the sauce), the chicken and the brie
Step 19
19 Use the remaining lightly beaten egg to brush the margins of dough around each pile of filling
Step 20
20 Use your fingers to gently stretch the remaining 4 rounds of dough so they are slightly wider than the first 4; cover each portion with one of those rounds
Step 21
21 Use the tines of a fork to press/secure the top to the bottom dough
Step 22
22 Cut a small slit at the top of each pie, then brush each pie with what's left of the beaten egg (you might not need all of it)
Step 23
23 Bake for about 20 minutes or until nicely browned
Step 24
24 Let cool for 5 minutes before serving