Inspired by Inn at the Crossroads.
Makes 20-24 mini pies
Return the pan with the chicken mixture to the burner over medium high heat. Stir in the apricot sauce and sauté for about five minutes until the chicken is well coated and heated through. Taste and add more salt and pepper if needed. Remove from heat and allow to cool slightly. For best results, chill the filling in the fridge for an hour or overnight, until cool to the touch.