Roasted Chicken and Brie Holly Mini Bites – Easy Party Appetizer Recipe

Have you ever walked into a room and instantly caught a whiff of something so delicious it practically draws you to the table? That’s exactly what happens when these Roasted Chicken and Brie Holly Mini Bites come out of the oven. Picture the gentle warmth of roasted chicken mingling with the rich, creamy aroma of melted brie—there’s a buttery, slightly sweet scent from the golden pastry, and a little hint of cranberry that just makes your mouth water. The first time I made these, it was a chilly December afternoon, snow falling quietly outside, and the kitchen felt like the coziest place in the world. I remember sliding the tray from the oven, steam swirling up, and thinking, “Okay, this is it—the kind of moment you want to bottle up and save for every holiday.”

Honestly, these mini bites are the kind of treat that makes you pause, close your eyes, and just savor the experience. When I was knee-high to a grasshopper, my grandma used to make a version with leftover turkey and cheddar after Christmas, and I loved sneaking crispy edges when she wasn’t looking. Years later, I wanted something a little fancier for my own holiday party, so I swapped in brie and fresh roasted chicken, and wow, the result was pure magic. I wish I’d thought of it sooner!

My family couldn’t stop grabbing them off the cooling rack—my husband actually tried to “sample” three before dinner (for quality control, of course). These Roasted Chicken and Brie Holly Mini Bites have become a staple for gatherings, potlucks, and even as a sweet surprise in lunchboxes. They’re dangerously easy to make, look absolutely adorable on a platter, and deliver nostalgic comfort with every bite. Perfect for impressing guests or just treating yourself to a little festive cheer, you’re going to want to bookmark this one. And yes, I’ve tested them more times than I care to admit—in the name of research, of course!

Why You’ll Love These Roasted Chicken and Brie Holly Mini Bites

Let me tell you, after making appetizers for years—everything from fancy canapés to humble cheese boards—I keep coming back to these Roasted Chicken and Brie Holly Mini Bites. They’re the perfect blend of comfort and elegance, and honestly, you don’t need to be a seasoned chef to get them right. Here’s why you’ll find yourself making them again and again:

• Quick & Easy: You can whip up a whole batch in under 45 minutes, start to finish. No last-minute party panic necessary.
• Simple Ingredients: No specialty store runs—just grab a rotisserie chicken, a wedge of brie, some puff pastry, and cranberry sauce. Most of these are probably already in your kitchen (or can be with one quick trip).
• Perfect for Parties: Whether it’s a holiday bash, a birthday, or a cozy movie night, these mini bites are a hit. They look festive, especially with the holly leaf cut-outs, and they travel well for potlucks.
• Crowd-Pleaser: Kids love the melty cheese, adults rave about the flavor combo, and everyone appreciates a bite-sized snack they can pick up with their fingers.
• Unbelievably Delicious: The crisp, flaky pastry, savory roasted chicken, gooey brie, and a little pop of sweet-tart cranberry—there’s just nothing else like it. Every bite is cozy and satisfying.

What really sets this recipe apart is the balance of flavors and textures, plus a touch of whimsy from the holly leaf garnish. Instead of a plain chicken puff, you’re getting a creamy, tangy, and slightly sweet bite that feels special. I use a little trick: tucking the brie underneath the chicken so it melts perfectly and doesn’t ooze out, which keeps things neat and oh-so-satisfying.

These aren’t just another party snack—they’re the ones people remember and ask for next year. The holly leaf cut-outs make them a Pinterest favorite, but the taste and ease make them a repeat request. They’re as great for impressing friends as they are for quiet evenings in. Honestly, this is the recipe I wish I’d had when I first started hosting. It’s comfort food, party-ready, and trust me, you’ll be sneaking a couple for yourself before the guests arrive!

What Ingredients You Will Need for Roasted Chicken and Brie Holly Mini Bites

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly crisp texture—no fuss, just festive goodness. Most of these items are pantry or fridge staples, and I’ve got a few tips to make sure you get the best results every time. Here’s what you’ll need:

• Puff pastry sheets, thawed (store-bought is totally fine—just make sure it’s cold but pliable for easy cutting; I like Pepperidge Farm for reliable puffiness)
• Cooked roasted chicken, shredded (rotisserie works great, or you can roast a couple of chicken breasts yourself; just be sure it’s juicy and not overcooked)
• Brie cheese, rind removed and cut into small cubes (choose a creamy, ripe brie for maximum meltiness—President brand is a favorite in my kitchen)
• Cranberry sauce (homemade or store-bought; I like to use whole berry for a little extra texture, but jellied works in a pinch)
• Fresh parsley or fresh spinach (for the holly leaf garnish; baby spinach works well for cutting out tiny leaves if parsley leaves are too small)
• Egg, beaten (for egg wash to get that shiny, golden finish on your pastry; you can substitute with milk for a softer sheen if you prefer)
• Sea salt & black pepper (a little sprinkle for seasoning the chicken before assembling, especially if your chicken is on the plain side)
• Optional: Red pepper flakes (just a pinch if you like a little heat—it plays nicely with the brie and cranberry!)

Ingredient tips & swaps:

• For gluten-free: Use a gluten-free puff pastry (Jus-Rol makes a pretty good one, though it’s a bit more delicate).
• For dairy-free: Substitute brie with a dairy-free creamy cheese spread—just make sure it melts well.
• If you’re not into brie: Try fontina or a mild goat cheese for a slightly different flavor.
• Homemade cranberry sauce is lovely, but don’t sweat it if you only have canned. A spoonful of apricot jam also works in a pinch!
• Fresh herbs like thyme or rosemary can be sprinkled over the chicken for extra holiday flair.

All in all, you don’t need anything fancy—just good ingredients that play nicely together. The contrast of creamy brie, tangy cranberry, and savory chicken is what makes these Roasted Chicken and Brie Holly Mini Bites unforgettable. And hey, if you don’t have holly leaf cutters, a paring knife and a steady hand work just as well for the garnish. It’s the little imperfections that add character, right?

Equipment Needed

You don’t need a whole arsenal of kitchen gadgets for these Roasted Chicken and Brie Holly Mini Bites. Simple tools get the job done, and a few little tricks make assembly a breeze. Here’s what I use:

• Sharp knife or pizza cutter: For cutting the puff pastry into neat squares. A pizza cutter glides through the dough without stretching it.
• Mini muffin tin (24-cup): This is perfect for shaping the bites. If you don’t have one, a regular muffin tin will work—just use a bit more filling per bite.
• Small cookie cutter or paring knife: For making holly leaf shapes out of spinach or parsley. If you don’t have a holly cutter, just snip with scissors or use any festive shape you like.
• Pastry brush: Makes brushing on the egg wash quick and easy. If you don’t have one, your fingers or a small spoon will do in a pinch (just a little messier!).
• Mixing bowls: For tossing the chicken with seasonings or prepping your other ingredients.
• Baking sheet (optional): If you want to make extra holly leaves or prep the pastry shapes ahead of time.

Honestly, I’ve used just a regular muffin tin and a butter knife before—these mini bites are pretty forgiving. If your muffin tin isn’t nonstick, just give it a quick spray with oil or line with parchment for easy release. I always hand-wash my mini muffin tin (learned the hard way that dishwasher detergent can dull the finish). Budget-friendly tools work just fine—don’t let a lack of gadgets stop you from making these!

How to Make Roasted Chicken and Brie Holly Mini Bites

1. Prep your oven and pan: Preheat your oven to 400°F (200°C). Spray a mini muffin tin with nonstick spray or lightly grease with butter. This helps the pastry pop out easily and makes clean-up a breeze.
2. Cut the puff pastry: On a lightly floured surface, unfold your thawed puff pastry sheets. Using a pizza cutter or sharp knife, cut each sheet into 2-inch (5 cm) squares. You should get about 24 squares per standard sheet. If the dough is sticking, pop it back in the fridge for 5 minutes to firm up.
3. Shape the bites: Gently press each pastry square into the wells of your mini muffin tin, pressing down so the pastry lines the sides. If you get a few tears, just pinch them back together—puff pastry is forgiving!
4. Fill with chicken and brie: Place a small cube of brie (about 1/2 inch or 1 cm) in the bottom of each pastry cup. Top with about 1 heaping teaspoon (5 grams) of shredded roasted chicken. Sprinkle a little sea salt and black pepper over each, plus a pinch of red pepper flakes if you like a little kick.
5. Add cranberry and garnish: Spoon about 1/2 teaspoon (2-3 grams) of cranberry sauce onto the chicken in each cup. Cut tiny holly leaves from spinach or parsley, and press one or two leaves onto the top of each bite. (If you’re short on time, a sprinkle of fresh chopped herbs works too.)
6. Brush with egg wash: In a small bowl, beat 1 egg with a splash of water. Brush the exposed pastry edges with the egg wash—this gives a shiny, golden finish.
7. Bake: Bake for 15-18 minutes, or until the pastry is puffed and golden brown. The filling should be bubbly and the cheese nice and soft.
8. Cool and serve: Let the bites cool in the pan for 5 minutes, then gently lift them out with a butter knife. Arrange on a platter and serve warm or at room temperature.

Troubleshooting tips:

• If the pastry gets too soft while shaping, pop the whole tin in the fridge for 10 minutes before baking. This helps hold the shape and makes the pastry flakier.
• If your brie is very soft, chill it before cutting. This keeps it from sticking everywhere.
• Don’t overfill—the pastry will puff up around the filling. A little goes a long way!

These Roasted Chicken and Brie Holly Mini Bites are honestly pretty forgiving. If a few bubble over or the pastry edges get rustic, they still taste amazing. I like to make them just before guests arrive, but they reheat beautifully, too. Enjoy the process; it’s supposed to be fun, not fussy!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks to make these Roasted Chicken and Brie Holly Mini Bites both gorgeous and foolproof. Here’s what’s worked (and sometimes, what hasn’t!) in my kitchen:

• Keep puff pastry cold: Warm pastry gets sticky and hard to shape. If it starts to get soft, chill it for a few minutes. Cold dough means flakier layers!
• Don’t overfill: It’s tempting to pile on the chicken and brie, but too much filling can cause the pastry to burst or get soggy. A modest amount gives the perfect bite every time.
• Use parchment strips for easy removal: If you’re worried about sticking, lay a little parchment “tab” under each pastry square before pressing in. You can just lift them right out!
• Brush the edges, not the centers: Only brush egg wash on the exposed pastry. If it drips into the filling, you might get scrambled eggs or soggy bottoms (been there, done that).
• Rotate the pan halfway: Ovens have hot spots. Turn your muffin tin halfway through baking for even browning.
• Garnish after baking for bolder greens: If you want the holly leaves to stay bright, add a few fresh ones after baking as well. Cooked spinach darkens a bit, but the flavor is still great.

One time, I tried using frozen spinach as a shortcut for the leaves—it got too watery and muddled the flavors, so stick with fresh if you can. If you forget the egg wash, don’t panic; they’ll still puff, just without as much shine. And don’t stress about perfect holly shapes—my kids love to help cut “leaves,” and some look more like abstract art, but they all taste fabulous.

If you’re making these for a crowd, prep all your fillings and pastry ahead of time, then assemble and bake right before guests arrive. That way, you get the freshest, warmest bites without party-day stress.

Variations & Adaptations

The best part about Roasted Chicken and Brie Holly Mini Bites? They’re endlessly adaptable. Here are a few of my favorite twists, plus options for different dietary needs and occasions:

• Turkey & Cheddar: Swap the chicken for leftover turkey and the brie for sharp cheddar. Great for post-holiday gatherings or when you’re cleaning out the fridge.
• Vegetarian Option: Use sautéed mushrooms and caramelized onions instead of chicken, and add a little goat cheese or cream cheese for richness. Even meat lovers gobble these up!
• Mini Pesto Mozzarella Bites: Replace brie with mozzarella, chicken with a spoonful of pesto, and top with a cherry tomato half. Perfect for summer parties and a great way to use up basil.
• Gluten-Free Puff Pastry: Use store-bought gluten-free puff pastry (it’s more delicate, so handle gently) for friends with gluten sensitivities.
• Dairy-Free: Go for a dairy-free cheese alternative—just pick one that melts well. Violife makes a nice creamy “brie” style.
• Jam Instead of Cranberry: Apricot or fig jam adds a new twist to the flavor profile—perfect for fall or when you’re out of cranberry sauce.

One Christmas, I made a batch with sliced jalapeños instead of herbs for a spicy kick, and they disappeared in minutes. Honestly, you can mix and match whatever you have on hand—the base recipe is super flexible. If you’re feeling creative, try different shapes (stars, trees, or even circles) for the garnish. That’s the fun of cooking—making it your own!

Serving & Storage Suggestions

These Roasted Chicken and Brie Holly Mini Bites are best served warm, so the cheese is perfectly gooey and the pastry is crisp. Arrange them on a pretty platter or wooden board with fresh holly sprigs (just for looks—don’t eat those!) or a scattering of extra herbs. I like to set out little bowls of extra cranberry sauce for dipping.

Pair with sparkling cider, a glass of prosecco, or even a cozy mug of mulled wine for the full holiday effect. For a more substantial spread, serve alongside a winter salad, roasted nuts, or a cheese board. They play well with others!

To store leftovers (if you have any!), place cooled bites in an airtight container and refrigerate for up to three days. To freeze, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Reheat in a 350°F (175°C) oven for 8-10 minutes—skip the microwave if you want to keep that flaky texture. Honestly, the flavors meld and get even better after a day, so don’t be afraid to make them ahead. They’re just as tasty for lunch or a midnight snack!

Nutritional Information & Benefits

Each Roasted Chicken and Brie Holly Mini Bite (based on a batch of 24) has roughly:

• Calories: 90
• Protein: 4g
• Fat: 5g
• Carbohydrates: 7g
• Sugar: 2g

The chicken offers lean protein, while brie brings a little calcium and flavor. Using puff pastry keeps things light and crisp, though it’s not exactly low-carb. For gluten-free or dairy-free diets, the swap suggestions above work beautifully—just watch out for allergens if you have sensitive guests (puff pastry usually contains gluten and dairy unless specified otherwise).

From a wellness perspective, these are definitely a treat, but they’re satisfying in small portions and made with real, whole ingredients. I love knowing exactly what’s in my party snacks—no mystery ingredients, just simple, honest food. And hey, a little joy goes a long way, especially around the holidays!

Conclusion

If you’re searching for a crowd-pleasing, Pinterest-worthy party snack, these Roasted Chicken and Brie Holly Mini Bites are the answer. They’re festive, easy, and just the right mix of savory and sweet—honestly, what’s not to love? The recipe is super flexible, so make it your own with your favorite cheeses, meats, or jams.

These bites have become one of my favorite traditions, and I hope they’ll become yours too. There’s nothing better than seeing friends and family light up at the sight (and smell!) of fresh, homemade appetizers. Give them a try, and don’t forget to share your own twists—I love hearing how you make these recipes your own!

Leave a comment below if you try them, and let me know your favorite party snack. Happy baking, and may your gatherings be full of good food and great company!

Frequently Asked Questions

Can I make Roasted Chicken and Brie Holly Mini Bites ahead of time?

Absolutely! You can assemble the bites up to a day ahead, cover the muffin tin with plastic wrap, and refrigerate. Bake just before serving for the crispiest texture. Leftovers reheat well in the oven.

What can I use instead of brie cheese?

If you’re not a brie fan, try fontina, goat cheese, or even a mild cheddar. Just pick a cheese that melts nicely for that creamy texture!

Can I freeze these mini bites?

Yes! Freeze baked and cooled bites in a single layer, then transfer to a bag or container. Reheat straight from the freezer in a 350°F (175°C) oven until warmed through and crispy.

How do I prevent the pastry from getting soggy?

Keep your pastry cold before baking, don’t overfill with wet ingredients, and bake until the edges are deep golden brown. Chilling the assembled bites before baking helps, too.

Are these Roasted Chicken and Brie Holly Mini Bites gluten-free?

Not as written, but you can use a gluten-free puff pastry to make them gluten-free. Always check your labels if you’re serving someone with allergies.

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