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Apricot Chicken Pies

by Bliss (follow)
Easy (2874)      Dinner (2274)      Chicken (692)      Pie (83)     
Apricot chicken pies are a scrumptous way to reinvent an old family favourite or a great way to use up your left overs.

Preparation Time: 40 minutes
Cooking Time: 15 minutes
Makes: 12 pies

500g chicken thighs
1 packet french onion soup
1 large tin apricot nectar
1/2 cup chicken stock
6 sheets of puff pastry

Cut the thighs into small pieces.
To cook your casserole, you need to seal the chicken in a pot and then add the dry soup mix.

Add the chicken stock and nectar and allow it to simmer for 40 mins or until the sauce had thickened to a syrupy consistency.
To make the pies use a pie maker (like I have) or muffin tins in the oven.
If you are using the oven, preheat it to 180-200 degrees and grease the tins.
Defrost your pastry sheets and cut out 4 circles per sheet.
Line the cup with the pastry and fill with the casserole. Rougly 2-3 tbs will fill the cup.

Put the lids on the pies and press down the edges to seal them.

Cook for 15 mins or until golden brown.
Remove from oven or pie maker and serve with rice or salad.

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