Chicken and apricot pie
Skill level: Bit of effort
This rich and indulgent pie is perfect for cold winter nights when a little comfort food is called for. Alternatively, it is delicious eaten cold at a picnic when the weatherís warmer and alfresco dining is the order of the day. Served hot with hearty roast potatoes and veg, or cold with a salad, itís sure to please. The combination of chicken and apricots marry wonderfully in this satisfying creamy sauce encased in crunchy, golden puff pastry. Easy and quick to prepare, it makes a filling feast for any occasion. The pie Ė British food at itís best!
- 2 x 320g sheets of ready-rolled puff pastry
- 100g butter
- 6 skinless chicken breasts, cubed
- 1tbsp flour
- 450ml milk
- 80g chopped dried apricots
- 300ml cream
- 2tbsp white wine (optional)
- 1tsp Dijon mustard
- A little salt and freshly ground black pepper
- 1 beaten egg
For a quicker preparation time, use chopped leftover chicken from the Sunday roast. You could also replace the chicken with leftover cooked turkey or ham for a delicious alternative.
- Preheat the oven to 200įC/400įF/Gas Mark 6.
- Grease a 23cm x 30cm pie dish or tin and line it with one of the sheets of puff pastry.
- Cook the chicken in half the butter until golden brown and set aside.
- Melt the remaining butter in a large pan and mix in the flour. Cook for 1 min, before gradually adding the milk. Stir continuously until the sauce thickens.
- Mix in the chicken, chopped apricots, cream, wine (if wanted) and Dijon mustard. Season with salt and freshly ground pepper.
- Pour the sauce into the lined pastry dish.
- Brush the edge of the lined pastry dish with beaten egg and cover the pie with the remaining sheet of puff pastry.
- Trim off any excess pastry and seal the pie by crimping the pastry together around the edges.
- Cut a small cross in the centre of the pie and brush the top with the remaining beaten egg.
- Place in the oven for 30 mins, or until golden brown.