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 weather’s warmer and alfresco dining is the order of the day. Served hot with hearty roast potatoes and veg, or cold with a salad, it’s 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 – British food at it’s 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
Preheat the oven to 200°C/400°F/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.
Top tip for making Chicken and apricot pie
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.