Apricot Chicken Pie (The Ultimate Comfort Food Recipe)
A Warm, Cosy Dinner for Cooler Days
There’s something so comforting about a homemade pie.
The kind that fills the kitchen with warmth, brings everyone to the table, and feels like a proper meal at the end of the day.
For me, this apricot chicken pie is exactly that.
It’s hearty, full of flavour, and has the most beautiful balance of savoury and slightly sweet from the apricot sauce. The kind of dish that feels just right on a cool evening—and one the whole family will happily come back to again and again.
And the best part? It’s simple to make, without spending hours in the kitchen.
Why You’ll Love This Apricot Chicken Pie
A comforting, family-friendly dinner
Easy to prepare with simple ingredients
Perfect for cooler weather and cosy nights
Can be stretched to feed a crowd or frozen for later
It’s one of those recipes that feels a little special… without being complicated.
Ingredients Notes & Tips
When making a chicken pie like this, a few small choices make all the difference.
Chicken
I always use chicken thigh fillets rather than breast. They stay beautifully moist during cooking and add much more flavour to the filling.
Apricot Nectar
You’ll find apricot nectar in most supermarkets. It’s what gives this pie its signature flavour—rich, slightly sweet, and perfect with the savoury chicken.
Chicken Stock
If you don’t have chicken stock, you can use the juice from canned apricot halves.
However, I do prefer stock, as it balances the sweetness and keeps the flavour more rounded.
Pastry Options
Filo pastry – for a lighter, crisp finish
Puff pastry – for a more traditional, golden top
Both work beautifully, so it really comes down to your preference
A Simple, Satisfying Meal
This is a recipe that not only looks lovely when served, but truly delivers on flavour.
Serve it with:
- Warm crusty bread and good butter
- A simple green salad
- Or steamed greens for a more balanced meal
If you’re cooking for more people, this pie can easily stretch to serve 6 with sides—or double the recipe to feed a larger group or freeze one for later.
It’s the kind of meal that works just as well for a quiet night at home as it does for casual entertaining.
A Recipe Worth Keeping
This apricot chicken pie has become one of those reliable, go-to meals in our home.
The kind you turn to when you want something comforting, satisfying, and easy to prepare.
If you’re looking for a comfort food recipe that feels both simple and special, this is definitely one to try.
Looking for More Easy Dinner Ideas?
If you love recipes that work hard for you, you might also enjoy my Pork and Fennel Pie—a great option when you want to cook once and have meals ready for later.
Apricot Chicken Pie
Ingredients
- 6 chicken thigh fillets (skin off) and sliced
- 1 tbsp olive oil
- 1 can apricot nectar
- 1 onion (sliced)
- 1 carrot (sliced)
- ⅓ cup chicken stock
- 40 g packet french onion soup mix
- 1 can apricot halves in juice (drained)
- ⅓ 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.
Oh my goodness, Anita! This looks amazing! I would have never thought to include apricots but I’m going to now! And, the pot pie is so beautiful! Well done, my friend! ~Missy
Thanks so much Missy. This is an old favourite, its usually served on rice but I decided to make it into a pie and it was delicious 👏