Mochrum Chicken Pie

Flora Stuart, President of the Belted Galloway Society (Belted Galloways are famous beef cattle), served me this recipe, an invention of her butler John. She lives in a romantic fourteenth century castle called Old Place of Mochrum, hence the name. When she served this pie to me I couldn’t guess what the topping was just by looking at it, as it has an interesting pale green colour. It is a great pie and just as good cold as hot.


  • 4 cooking apples
  • 3 onions, chopped
  • 55g/2oz butter
  • salt and freshly ground pepper
  • 225g/8oz shortcrust pastry
  • 450g/1lb cooked chicken meat


Peel, core and chop the apples and cook in a little water until they cook to a purée. Fry the onions in the butter until soft and coloured, season and allow to cool. Line a pie dish with your shortcrust pastry and place your onions in the bottom, place the chicken meat on top and level off. Heap the apple on top of the chicken, mound it slightly and cover with a lattice of pastry. Bake at 220°C/425°F/Gas 7 for 10 minutes, then reduce to 180°C/ 350°F/Gas 4 for 30 minutes.