Apricot Chicken Pies
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
Ingredients
500g chicken thighs
1 packet french onion soup
1 large tin apricot nectar
1/2 cup chicken stock
6 sheets of puff pastry
Method
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.
[Image4]
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.
[Image3]
Put the lids on the pies and press down the edges to seal them.
[Image2]
Cook for 15 mins or until golden brown.
Remove from oven or pie maker and serve with rice or salad.
Categories
#pie
#chicken
#easy
#dinner
%recipeyum
225637 - 2023-07-17 09:31:17