To cook your chicken, place it in a pot with one sprig of rosemary, one sprig of thyme, and sprinkle it with salt and pepper. Fill the pot with enough water to cover the chicken by about two inches. Bring to a boil, reduce the heat to a good simmer, and partially cover the pot. Cook for ten minutes, or until the chicken is cooked to an internal temperature of 165 degrees. Use tongs to remove the chicken, allow it to cool, and then use two forks to shred the chicken. (Tip: This can be done ahead of time)
Chop the leaves from your second rosemary spring finely and preheat the oven to 400 degrees.
Thaw your frozen puff pastry ahead of time according to the package directions. Lay the thawed puff pastry on a lightly floured surface and lightly flour both sides of the dough.
Find a large bowl to use as a template and cut around the bowl to create a circle. Save the extra dough for another use. Transfer the dough circle to a baking sheet lined with parchment paper or a silicone baking mat.
Using a smaller bowl, press down to create a inner circle of your wreath. Don’t press all the way through.
Using a sharp knife (I used a crafting xacto knife), cut the inner circle into eight equal triangles, as if you are cutting pizza slices.
Add the cranberry sauce, goat cheese, chicken, and rosemary to the outer circle of the wreath.
Pull up the triangles and press the dough together on the edge of the wreath, as shown. Use your fingers to push up the entire edge of the wreath. Brush melted butter on the top of the dough and sprinkle with coarse sea salt.
Bake at 400 degrees for 20 minutes. If the dough didn’t get brown enough, you may broil it for 1-2 minutes.