Mum’s Chicken Pie

Name: Mum’s Chicken Pie
Yield: Serves 6
Ingredients: 60 g dried apricots, chopped; 3 garlic cloves, peeled and left whole; 60 g pumpkin seeds; 1 white onion, roughly diced; 450 g skinless chicken breasts or thighs; 8 sage leaves, finely chopped; 400 ml full fat milk; 4 sprigs thyme; 3 bay leaves; 10 peppercorns; zest of 1 orange; 600 ml double cream; 1 small carrot, grated; 100 ml water; 90 g butter, melted; cracked black pepper; 1 small leek, finely sliced; 1 white onion, thinly sliced; 187 ml white wine; 2 sprigs thyme, stalks removed; 1 stick celery, finely sliced; 1 teaspoon wholegrain mustard; 250 g fresh wholemeal breadcrumbs; 1 teaspoon olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

Mum definitely inherited her dad’s passion for food and cooking, but this recipe was one I hated as a kid. She used to use the whole chicken and cook it till the meat fell off the bone; the problem was she made it all the time. I had forgotten all about it until one day she Facebooked me a picture of the dreaded chicken pie and I thought ‘I am going to take that recipe, pimp it up and make it a special at the café’. So this started as Mum’s recipe but has now evolved to a recipe I can eat a