Apricot Chicken Pie. A classic Apricot Chicken made all the more comforting by encasing it in a buttery, flaky pie crust.
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5 from 1 vote

Apricot Chicken Pie

A classic Apricot Chicken made all the more comforting by encasing it in a buttery, flaky pie crust.
Course Dinner, Lunch, Main Course
Cuisine American, Australian
Keyword Apricot chicken, chicken pie
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 serves
Calories 776kcal
Author Marie Roffey



  • 150 g apricot preserve
  • 125 ml 1/2 cup chicken stock
  • 1 tablespoon Soy sauce
  • 1 teaspoon mild paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon dried chilli flakes optional


  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1/3 large onion roughly chopped (about 1/3 cup)
  • 2 stalks celery sliced (about ½ cup)
  • 1 large clove garlic crushed
  • 1 cup sliced mushrooms
  • 600 g chicken thighs chopped into chunks
  • 1/2 teaspoon salt
  • 1 medium carrot sliced about ¾ cup
  • 2 tablespoons flour
  • 1 teaspoon wholegrain mustard


  • 230 g unsalted butter cubed and chilled
  • 310 g 2 ¼ cups plain flour
  • 1 teaspoon salt
  • 6-7 tablespoons ice water see notes


To make the filling:

  • Mix together the ingredients for the sauce.
  • In a small saucepan, cover the carrots with water and bring to the boil. Boil for 5 minutes, then drain and set aside.
  • In a large frypan, over medium-high heat, add half the oil and chicken and fry until the outside of the chicken starts to brown (it doesn’t need to be cooked through). Set aside with the carrots.
  • Turn the heat to medium and melt 1 tablespoon of butter in the pan. Add the onion, celery and garlic and saute, stirring, until the onion and celery start to soften.
  • Add the mushrooms and fry, turning regularly until it starts to brown on the edges.
  • Add the remaining oil and butter and let the butter melt. Sprinkle over the flour, then mix quickly while frying to cook the flour for about 1 minute.
  • Add the sauce slowly, constantly mixing at the same time so that you don’t end up with lumps.
  • Tip the carrots and chicken back in and mix well. Cook for another 5 minutes until the sauce is very thick.
  • Taste test and add salt and pepper if necessary.
  • Transfer to a bowl and sit in the fridge to cool.

To make the pastry

  • Place the flour, butter and salt in a food processor and pulse until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together. Turn the dough out onto a board and just gently pull it together (don’t knead it) – see notes.
  • Cut the dough into 2 pieces – 1 about 1/3 and the other about 2/3rds. Gently flatten each piece into a disk and wrap them in plastic wrap and refrigerate for at least half an hour.

To assemble

  • Preheat the oven to 200C / 400F / 180C fan forced.
  • Line the base of a 8 inch round pie tin with baking paper.
  • On a lightly floured work surface, roll out the larger piece of dough to about 4-5mm thick. Gently lay it over the pie tin and carefully press down into the corners.
  • Tip the cold Apricot Chicken filling into the pie base.
  • Roll out the smaller disk of dough to the same thickness and lay over the top. Use a fork or your fingers to crimp the edges together.
  • Brush the beaten egg over the top of the pie and poke 3 holes in the top to let steam escape while baking.
  • Bake for 45-50 minutes. The top should be nice and golden. If you notice the edges getting too dark too early, wrap the edges in foil until the cooking time is up.


Serving: 335g | Calories: 776kcal