Get ready to tantalize your taste buds with a delightful blend of savory and sweet! Our Chicken, Bacon, and Apricot Pies are the perfect fusion of flavors, combining tender chicken, crispy bacon, and juicy apricots in a flaky pastry crust.
INGREDIENTS
For the Filling:
- 1 large boneless skinless chicken breast, cubed
- 9 slices smoked bacon, chopped
- 6 ounces dried apricots, cubed
- ½ cup yellow onion, chopped
- ¼ cup fresh thyme leaves
- 1 ½ teaspoons finely grated lemon zest
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
For the Pastry:
- 1 pound hot water crust pastry, still warm
- 1 large egg, beaten
For the Chicken Stock Jelly (Optional):
- ⅔ cup unsalted chicken stock
- ¼ cup cold water
- 1 envelope unflavored gelatin
INSTRUCTIONS
Preparing the Filling
- Cube the apricots and chop the onion. Rinse and dry the thyme, then pull off the leaves to measure ¼ cup (6g). Grate the lemon zest and measure the salt and pepper.
- Chop the bacon into small pieces and cube the chicken. Keep the meat in separate bowls, cover, and refrigerate.
Shaping the Pies
- Line a 9×13-inch rimmed baking sheet with parchment paper. Lightly oil four 6-ounce (177 ml) glass canning jars.
- Divide the warm hot water crust pastry into four equal pieces. Set aside small chunks from each for the lids.
- Roll one larger piece of pastry into a 6-7 inch circle. Place a jar in the center, and bring the pastry up around its sides. Flatten creases, then gently roll the jar to smooth out the pastry. Avoid making it too thick, ensuring no holes. Repeat for the other jars.
- Roll the smaller pieces of pastry into circles slightly larger than the jar mouths. Cut a ½-inch hole in the center of each circle for later adding stock.
- Chill the pastry-wrapped jars and lids for 20 minutes. Boil water in a kettle during this time.
- Trim excess pastry to make flat tops. Fill each jar with boiling water, gently loosen the pastry with a knife, and remove the jar. Be quick to avoid the pastry softening.
Filling & Crimping the Pies
- Preheat the oven to 400°F.
- Toss the chicken with lemon zest, half the thyme, salt, and pepper. Mix the remaining thyme, salt, and pepper with the bacon.
- Layer the filling in each pie as follows: bacon, onion, chicken, apricot, bacon, onion, chicken. Make sure the filling reaches the edges, but don’t overstuff.
- Brush the rims with beaten egg and place the pastry lid on top. Pinch edges to seal, then crimp decoratively by pinching with your thumb and index finger, creating a ruffled edge.
- Brush the top with beaten egg.
- Bake at 400°F for 50 minutes until the pastry is golden and the internal temperature reaches at least 170°F. Let cool for 10 minutes on a wire rack. If not using the jelly, serve warm or cold.
Adding the Chicken Stock Jelly (Optional):
- Heat chicken stock in a small saucepan until warm.
- Sprinkle unflavored gelatin over ¼ cup cold water and mix. Let sit for 5 minutes, then add to the warm stock, stirring until dissolved.
- After the pies have cooled for 10 minutes, use a funnel to pour the stock into the hole on top, filling each pie. The filling will absorb the stock, so top off the pies as needed.
- Let the pies cool for a couple of hours on the counter, then cover and refrigerate for 8 hours to set the jelly.
- Serve cold and slice in half.
NOTES
- Keep the hot water crust pastry warm to prevent brittleness. Use a double boiler if necessary.
- If the pies are browning too quickly, cover with aluminum foil.
- The jelly adds moisture and flavor, but it’s optional. If used, avoid reheating the pies as it will melt the jelly. Leftover jelly can be chilled and served with the pies.
- Leftover filling can be cooked over medium heat with a splash of white cooking wine.
- These pies can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
NUTRITION (PER PIE)
- Calories: 617
- Carbohydrates: 91g
- Protein: 33g
- Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 97mg
- Sodium: 1789mg
- Potassium: 1009mg
- Fiber: 6g
- Sugar: 24g
- Vitamin A: 1746IU
- Vitamin C: 8mg
- Calcium: 72mg
- Iron: 6mg
Note: Nutritional values are estimates and may vary.
