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Home » Recipes » Savory Pie Recipes

Chicken, Bacon, and Apricot Pies

Published: Jul 28, 2023 · Modified: Aug 14, 2024 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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Individual meat pies are a joy to eat, especially when they're as cute as these hand raised chicken, bacon, and apricot pies. The crisp, golden hot water crust pastry encloses a flavorful layered filling.

If you love other British savory pies, make sure to try our recipes for vegetarian Woolton pie, chicken and mushroom pie, and chicken and leek pie.

holding half of a chicken, bacon, and apricot pie.
Jump to:
  • Why This Recipe Works
  • Ingredients
  • Variations
  • How to Make Chicken, Bacon, & Apricot Pies
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Savory Pies to Enjoy
  • Recipe
  • Comments

Why This Recipe Works

  • We're using the right pastry. Hand-raised pies like these chicken, bacon, and apricot pies are traditionally made with a very strong pastry that can support the heavy fillings without the use of a tin. This pastry, called hot water crust, is very easy to make!
  • We're using jam jars instead of a dolly. Traditionally, hand-raised pies were shaped around a wooden mold called a dolly, but the pastry can stick to the mold and be hard to remove. Using the jam jars instead is much easier and more foolproof because hot water can be poured into the jars, loosening the pastry.
  • Jelly is added to the pies after baking. This is a mixture of chicken broth and unflavored gelatin, which is poured through the vent hole in the top and hardens in the fridge. Not only does the jelly improve the flavor, but it also keeps the filling fresher by filling any air gaps and helps the pie reduce cracking during transport.

Ingredients

glass bowls of ingredients for chicken, bacon, and apricot pies.

Curious what ingredients you need to make these delicious chicken, bacon, and apricot pies? Fortunately, it takes mostly simple ingredients that are easy to find. Let's talk about the most important ingredients!

  • Hot Water Crust: It's best to make these pies with homemade hot water pastry, as it's the only pastry sturdy enough to support the heavy filling without a tin.
  • Meat: A mixture of cubed raw chicken breast and small pieces of raw bacon are the best options. Feel free to experiment with chicken thighs or different flavors of bacon for a different result.
  • Apricots: Dried apricots are a great option here. Be sure to finely dice them so they fit easily into the pies.
  • Fresh Thyme: This is one of the most important seasonings in these pies. We like thyme and used a lot in this recipe, so feel free to dial it back if it's too much for you.
  • Unflavored Gelatin: It's traditional to serve these hand-raised meat pies cold with a chicken jelly inside. You'll need to have unflavored gelatin powder or sheets of gelatin to thicken the jelly.

See recipe card for full information on ingredients and quantities.

Variations

  • Chicken: Swap the chicken breasts for chicken thighs or chicken pieces for a different flavor and texture.
  • Bacon: Try smoked bacon for extra flavor.
  • Herbs: Exchange the thyme for another of your favorite fresh herbs that would go well with these flavors, such as oregano or rosemary. Add to taste.

How to Make Chicken, Bacon, & Apricot Pies

rolling out pastry and shaping it around a glass jar.
  1. Roll out some hot water crust pastry to a 7-inch circle. (image 1)
  2. Wrap the pastry around a lightly oiled jam jar. (image 2)
smoothing the pastry around a glass jar and cutting out holes in the pastry lids.
  1. Flatten out the wrinkles, then lay the jar on its side and roll it back and forth until the pastry is smooth. (image 3)
  2. Make holes in the lids with a piping nozzle so you can pour in the chicken stock jelly later. (image 4)
pouring hot water into the jars and filling the pastry cases with the filling.
  1. Chill the pastry for 20 minutes, then trim off the excess.  Doing one jar at a time, fill the jar with boiling water, then loosen the pastry with a knife and pull out the jar. (image 5)
  2. Layer the filling inside as follows: bacon, onion, chicken, apricot, bacon, onion, chicken. (image 6)
brushing the edge with beaten egg and pinching the lid on to seal.
  1. Brush the rim of the pie with beaten egg. (image 7)
  2. Place the lid on top and gently pinch to seal. (image 8)
crimping the crust and brushing the top with egg.
  1. Crimp the edges to get a ruffled look. (image 9)
  2. Brush the lids with beaten egg to make the pies golden brown as they bake! (image 10)
pouring the chicken jelly into the baked pies and serving them on a white plate.
  1. Bake at 400°F for about 50 minutes, until golden brown.  Pour in the chicken stock jelly while the pies are hot, then let them cool.  Refrigerate them for 8 hours to allow the jelly to set inside. (image 11)
  2. Slice them in half, and serve.  You and your family will enjoy them for dinner! (image 12)

Recipe FAQs

What is the history of a hand raised pie?

Hand raised pies are called this because they are shaped by hand and aren't baked in a tin, like the famous Melton Mowbray pork pies. Traditionally, hand raised pies were shaped around a wooden mold called a dolly, but it's easier to use jam jars, as you can loosen the pastry from the mold with hot water.

How do you get pastry off a dolly?

If you're using a traditional wooden dolly, be sure to flour it first to reduce sticking. Use a palette knife or spatula to loosen the pastry sides from the mold, then shake gently until the pastry case comes off.

What can I use instead of a pie dolly?

Mary Berry suggests using jam jars instead. This is easier because the molds can be chilled to firm up the pastry, then hot water can be poured inside of the jars to loosen the pastry, making the shaping process much easier.

Can I freeze hot water crust pastry?

Once the pastry is baked, it can be frozen. Uncooked hot water crust pastry can't be frozen, since it needs to be warm when it's shaped.

How do you store hand-raised chicken pies?

Leftovers: These pies will keep well in the fridge for 3-5 days, as long as they are tightly covered or sealed in an airtight container.

Freezing: These pies freeze very well. Wrap them individually in aluminum foil, then seal them in a zip-top freezer bag and freeze for up to 1 month.

Reheating: Bake the pies at 350°F for a few minutes until heated through, or microwave individual servings on high until warm. If you added the jelly to the pies, they'll need to be served cold, as reheating them would cause the jelly to melt.

Serve

Serve these chicken, bacon, and apricot pies cold if you added the chicken jelly. Reheating them will melt the jelly! However, if you didn't add the jelly, you can definitely serve the pies warm.

Accompany these dainty pies with other British favorites like a bowl of broccoli and Stilton soup, a slice of bloomer bread, or a dish of mushy peas. Serve a dessert like coffee and walnut cake or chocolate roulade to finish the meal.

Looking for other chicken dinner ideas? Make sure to try our recipes for chicken empanadas, chicken fricassee, smothered chicken, creamy lemon chicken, and poached chicken breasts.

holding a chicken, bacon, and apricot pie.

Expert Tips

  • Make sure the hot water pastry is still warm, since it hardens and becomes brittle once it's cooled.  Keep the pastry warm in a double boiler if you can't use it right away.
  • Cover with aluminum foil while baking if the top is getting too dark.
  • We recommend adding the jelly because it keeps the filling moist, fills in the gaps inside the pies, and adds more lovely flavor.  Leftover jelly can be poured into a bowl and chilled until set, then served with the pies.
  • Pan fry any leftover filling over medium heat until the chicken and bacon are cooked.  Add a couple splashes of white cooking wine for extra flavor.
  • Make these pies in advance to allow the jelly to set. Serve them cold, or otherwise the jelly will melt when the pies are reheated.

Other Savory Pies to Enjoy

  • slice of corned beef pie on a plate with a fork.
    British Corned Beef Pie
  • holding a forkful of Scottish steak pie.
    Scottish Steak Pie
  • chicken and mushroom pie with a slice taken out
    Chicken and Mushroom Pie
  • slice of ham and cabbage pie with two forks
    Irish Ham and Cabbage Pie

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Recipe

half of a chicken, bacon, and apricot pie on a white plate.

Chicken, Bacon, and Apricot Pies

The flavorful layers of meat, onions, and dried apricots make these individual British pies something you’ll want to try.  Learn how to make them from scratch for your next special dinner!
5 from 3 votes
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Course: Dinner
Cuisine: British
Prep Time: 1 hour hour 55 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 2 hours hours 45 minutes minutes
Servings: 4 pies
Calories: 617kcal
Author: Brooke & Emma

Ingredients
 

For the Filling

  • 1 large boneless skinless chicken breast, cubed
  • 9 slices smoked bacon, cut in small pieces
  • 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 gelatine
Keep your screen on while you work!

Instructions

Preparing the Filling

  • Cube the dried apricots and chop the onion.  Rinse and pat dry the thyme, then pull off the leaves until you have ¼ cup (6g) of leaves.  Grate the lemon zest and measure out the salt and pepper.
  • Cut the bacon slices into small pieces, then cube the chicken in small chunks.  Place the meat in separate bowls, cover, and refrigerate until needed.

Shaping the Pies

  • Line a 9 by 13-inch rimmed cookie sheet with parchment paper, then very lightly oil the outsides of four clean 6-ounce (177 ml) glass canning jars.
  • Divide the still warm hot water crust pastry into four equal pieces.  Cut a small chunk off each piece and set aside to make the lids.
  • Roll out one of the larger pieces of pastry to make a 6 or 7 inch circle.  Place the jar in the center of the circle and bring the pastry up around its sides.  Flatten out the creases with your hands, then lay the jar on its side and roll it back and forth to smooth out the pastry.  Try not to make the pastry too thick, but make sure there are no holes.  Repeat with the remaining jars.
  • Roll the four smaller pieces of pastry into circles a little larger than the mouths of the jars, then cut a ½ inch hole in the center with a piping nozzle.  This will allow you to pour in the stock later.
  • Chill the pastry-wrapped jars and lids for 20 minutes.  Meanwhile, fill a kettle with water and bring to a boil.
  • Once the pastry has chilled, trim off the excess pastry to give each pie a flat top.  Fill one of the jars with boiling water, then gently loosen the pastry with a knife and carefully pull the jar out of the pastry.  Repeat with the remaining jars.  Be careful not to let the hot water sit in the pastry-wrapped jars for long, or the pastry will become very soft.

Filling & Crimping the Pies

  • Preheat the oven to 400°F.
  • Toss the chicken with the lemon zest and half of the thyme, salt, and pepper.  Add the remaining seasonings to the bacon and mix until well blended.
  • Layer the filling in each pie as follows: bacon, onion, chicken, apricot, bacon, onion, chicken.  Make sure the filling goes all the way to the edges of the pie, and be careful not to overstuff.  You will probably have extra filling.
  • Brush the rims of the pies with beaten egg, then place the pastry lid on top.  Pinch the edges gently to seal.  Decoratively crimp the edges by placing your thumb and index finger on top of the edge about ½ inch apart.  Push the index finger of your other hand in between the gap to make a bump.  Repeat all the way around each pie to create a ruffled edge.  Brush the tops with beaten egg.  It's okay if the egg drips down the sides.
  • Bake at 400°F for 50 minutes, until the pastry is a rich golden brown and the pies have an internal temperature of at least 170°F.  Place them on a wire rack and let them cool for 10 minutes.  If you're not adding the chicken stock/gelatin mixture, skip the next steps and serve them warm or cold.

Adding the Chicken Stock Jelly (Optional)

  • Heat the chicken stock in a small saucepan over medium heat until quite warm.
  • Meanwhile, sprinkle the unflavored gelatin over ¼ cup cold water and mix to combine.  Let stand for 5 minutes, then add to the warm stock and stir until dissolved.
  • After the pies have cooled for 10 minutes, pour the stock into the hole on top with a funnel until each one is full to the top.  The filling will absorb the stock, so check them in a minute or two and continue to add the stock until they are full.
  • Let them cool on the counter for a couple hours, then cover and refrigerate for 8 hours to allow the jellied stock to set.
  • Serve cold and cut in half.

Video

Notes

  • Keep the hot water crust pastry warm, as it will become brittle if it cools completely.  Keep the pastry warm in a double boiler if you can't use it right away.
  • Pies getting too dark?  Cover them with aluminum foil.
  • Do I need the jelly?  Technically, it's optional, but we recommend it because it keeps the filling moist, fills in the gaps inside the pies, and adds even more lovely flavor.  If you do use the jelly, it's not recommended to warm up the pies, as this will melt the jelly.  Leftover jelly can be poured into a bowl and chilled until set, then served with the pies.
  • Leftover filling?  Fry it over medium heat until the meat is cooked.  Add a couple splashes of white cooking wine as it cooks.
  • Need to make ahead?  These pies can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

Serving: 1pieCalories: 617kcal (31%)Carbohydrates: 91g (30%)Protein: 33g (66%)Fat: 14g (22%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 97mg (32%)Sodium: 1789mg (78%)Potassium: 1009mg (29%)Fiber: 6g (25%)Sugar: 24g (27%)Vitamin A: 1746IU (35%)Vitamin C: 8mg (10%)Calcium: 72mg (7%)Iron: 6mg (33%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Rebecca

    May 04, 2024 at 7:32 pm

    the link to the hot water crust just goes to another pie recipe without the hot water crust instructions. can you provide a good recipe for a pound of hot water crust?

    Reply
    • Emma Fajcz

      May 05, 2024 at 8:53 am

      I'm sorry about that, Rebecca--the link has been fixed. Our hot water crust pastry is here: https://savortheflavour.com/hot-water-crust-pastry/

      Reply
  2. Miriam

    March 17, 2024 at 1:44 pm

    The pastry does not collapse when it hits the oven?

    I love this idea visually, but scared I will end up with a slab pie mosaic on my baking sheet?

    Reply
    • Emma Fajcz

      March 18, 2024 at 7:00 am

      No, it doesn't collapse. The filling supports it from the inside, and if it's well constructed, it won't fall apart. This hot water crust pastry is very sturdy!

      Reply
  3. Mary

    October 05, 2022 at 2:44 pm

    How long and what temperature to reheat?

    Reply
    • Emma

      October 06, 2022 at 6:21 am

      I usually reheat these in the microwave, but you could try warming them at 350°F for 15-20 minutes, or until hot. Enjoy!

      Reply
  4. Brigette

    May 21, 2022 at 11:26 pm

    Could this be made into one large pie?

    Reply
    • Emma

      May 22, 2022 at 7:06 am

      Yes, you definitely can make this in one large pie instead. Use a 6 or 8 inch springform pan. As I've never made one this large, I'm not sure how long it would take to bake, but I'd guess around 24-40 minutes.

      Reply
  5. Carlie

    February 01, 2021 at 2:47 pm

    5 stars
    Just delicious. Since I had extra filling I just made more pastry and ended up with 6.

    Reply
    • Emma

      February 02, 2021 at 7:55 am

      So glad that you enjoyed these pies, Carlie!

      Reply
  6. Lisa

    July 04, 2020 at 8:49 am

    Can you substitute fresh peaches for the dried apricots?

    Reply
    • Emma

      July 06, 2020 at 10:00 pm

      Hmmm...you could try it! Let us know how it goes.

      Reply
  7. Valerie

    December 26, 2019 at 8:22 pm

    5 stars
    Amazing!

    Reply
    • Emma

      December 27, 2019 at 9:32 am

      Thank you, Valerie! 😊

      Reply
  8. Beth

    October 12, 2019 at 12:31 pm

    5 stars
    I really like these pies. They are really cute, and they taste good.

    Reply
    • Emma

      October 12, 2019 at 3:40 pm

      Thanks, Beth! Little pies are adorable.

      Reply
  9. KLS

    April 09, 2019 at 5:24 pm

    I have never made a meat pie. Does the meat get cooked first?

    Reply
    • Emma

      April 09, 2019 at 5:48 pm

      For this recipe, the chicken and bacon goes in raw. The pies get very hot inside--almost like a mini oven--and cooks the meat beautifully. For most other savory pies, however, the meat is cooked before the pie is baked.

      Reply
  10. Emily

    March 26, 2019 at 6:13 pm

    If you leave out the jelly can these be served hot?

    Reply
    • Emma

      March 26, 2019 at 9:11 pm

      Of course--you can leave out the jelly and serve the pies hot. I actually like to serve the pies warm, too; the heat brings out the flavors!

      Reply
  11. Sian

    November 09, 2018 at 3:52 pm

    There seems to be a lot of thyme. Is this correct?

    Reply
    • Emma

      November 09, 2018 at 8:03 pm

      Yes, 1/4 cup of thyme leaves is correct. It is a lot, but I think it's necessary to impart a good flavor. Enjoy! 🙂

      Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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