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 again!
To make this gluten or wheat free, use free-from bread to make the breadcrumbs and check the ingredients of your wholegrain mustard.
I know 187ml white wine seems like a random measurement, but it’s the size of those individual wee bottles you can buy so you don’t have to open a big bottle if you don’t want to.
Mum likes to add some streaky bacon when she’s sautéing the onions – it’s good either way.
This will keep in the fridge for four days – reheat it in the microwave to prevent it drying out.