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.