Chicken, Apricot, And Onion Pie - cooking recipe

Ingredients

1 lb chilled store-bought pie dough
2 tbsp olive oil
1 None medium onion, peeled and cut into thin wedges
1 lb boneless, skinless chicken breast, cut into cubes
1 cup ready-to-eat dried apricots
1 tbsp plain flour, plus more to dust
2/3 cup chicken stock
4 tbsp white wine
2 tbsp fresh chopped parsley
None None Beaten egg to glaze

Preparation

Roll out two-thirds of the pie dough on a lightly floured surface. Line an 8-inch-round, deep fluted tart pan with dough. Chill while making the filling.
Heat the oil in a skillet. Cook onion for 5 minutes until softened. Remove from pan. Add chicken to pan. Cook for 7 minutes, turning until golden and cooked. Return onions to the pan with the apricots. Cook for 1 minute. Add flour to pan. Stir.
Remove pan from heat. Gradually add stock and wine. Return to the heat. Bring to a boil, stirring occasionally, until thickened. Add fresh chopped parsley and seasoning. Allow to cool.
Preheat the oven to 400\u00b0F. Spoon the cooled filling into the prepared pie shell. Dampen the edges with a little water. Roll out remaining pastry on a floured surface to an 8-inch round. Use to cover filling. Press the edges to seal. Trim off any excess pastry and use to make pastry leaves to decorate, if liked. Brush pastry with beaten egg to glaze. Bake for 25-30 minutes until the pastry is golden and crisp.