Chicken and apricot pie recipe

Click to rate
(60 ratings)
Sending your rating
serves: 6
Skill: medium
Prep: 20 min
Cooking: 30 min
  • We earn a commission for products purchased through some links in this article.
  • 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.

    Click to rate
    (60 ratings)
    Sending your rating

    Related Recipes