Apricot Chicken Pie the Ultimate Comfort Food

There’s nothing like a good comfort food to make you feel cosy on a cold winter night. And for me, that comfort food is apricot chicken pie. This dish is hearty and filling, with a delicious apricot sauce that will warm your soul. Plus, it’s pretty easy to make, so you don’t have to spend hours in the kitchen. If you’re looking for a comforting dinner recipe that the whole family will love, then be sure to try my apricot chicken pie the ultimate comfort food.

The Ingredients

When making a chicken pie the best cut of chicken to us is thigh fillets they stay more moist when cooked over a longer period than breast pieces.

Apricot Nectar can be found in the supermarket. This is the one I used.

If you don’t have chicken stock use some of the juice from the canned apricot halves. I prefer the chicken stock because it stops the pie from being too sweet.

Filo pastry keeps the pie a bit lighter however you can always use puff pastry for this recipe. If you choose to use puff pastry just use one sheet to cover the pan.

My new cookware

When I was approached by Tefal to test out their new Ingenio Ultimate Cookware set, I have to say that I was a little bit skeptical at first. After all, I’ve been using the same cookware set for years and wasn’t sure that I was ready to switch things up. But boy, was I wrong. The Tefal Ingenio Ultimate Cookware is seriously amazing and has completely replaced my old set!
The biggest selling point of this cookware set is that it features removeable handles. This means that they stack easily for storage in smaller spaces. You can use the same pot or pan for multiple tasks – sautéing on the stovetop, then transferring them to the oven to finish cooking; and then using as serving dishes once your meal is ready!! And as a complete bonus there are plastic lids so you can store leftovers in the fridge ready for reheating. Plus, all of the pots and pans are dishwasher safe which makes cleanup a breeze.
Seriously guys, if you’re in need of some new cookware (or just want an excuse to upgrade your current set), you need to check out Tefal’s Ingenio Ultimate line. I am not being paid a commission or anything for recommending these pans I just love them.

Apricot Chicken Pie the Ultimate Comfort Food

This recipe is one that will not only impress on sight but will be enjoyed by everyone. Serve with some warm crusty bread and good butter and you can’t go wrong. If you want this pie to serve more than 4 people serve with a salad or some steamed greens and it will stretch to 6. Even better double the recipe and you can serve 8 easily or freeze one for another time. With life being very busy I’m always looking for ways to save time!

Whether you’re looking for a hearty winter meal or just something to make you feel warm and cozy, this apricot chicken pie is the perfect recipe. It’s easy to make and it tastes delicious, so you’ll be sure to love it. So what are you waiting for? Give this recipe a try today!

If you’re looking for a recipe that will give you two meals in one try my lasagne plus savoury mince pie.

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Apricot Chicken Pie

Servings: 4

Ingredients

• 6 chicken thigh fillets (skin off) and sliced
• 1 tbsp olive oil
• 1 can apricot nectar
• 1 onion (sliced)
• 1 carrot (sliced)
• 1/3 cup chicken stock
• 40 g packet french onion soup mix
• 1 can apricot halves in juice (drained)
• 1/3 cup sour cream
• 1 pkt filo pastry sheets
• 50 grams melted butter
• Fresh parsley and chives finely chopped

Instructions

• Preheat oven to 180°C (355°F).
• Heat the oil in a large ovenproof frying pan over medium heat. Fry onion and carrot for approximately 3 minutes until softened.
• Add chicken and cook until lightly browned.
• In a large jug add soup mix, nectar and chicken stock and mix well to combine. Pour into fry pan. Bring to the boil then turn to low temperature. Cook for approximately 10 minutes until mixture has thickened and some liquid has evaporated. If your liquid evaporates too quickly add in the chicken stock.
• Take off the heat and mix through apricot halves, sour cream, chives and parsley. Set aside.
• Take several pieces of filo and cut into thirds length ways and then cut those pieces in half. Fold each small piece in half so you have a long rectangle. Roll up loosely to make a filo rose. (see pictures in this post) Repeat until you have covered the pie. Don't make the roses too tight as they may not cook all the way through.
• Bake in the oven for 20 mins or until the filo pastry is lightly browned.

Notes

If you don’t like your apricot chicken too sweet reduce the amount of nectar and increase the chicken stock.