This novel idea comes from a dear Scottish friend who is a collector of recipes that make something special out of the basics - such as this pancake topped pie.

Ingredients

• 600 grams boneless chicken thigh fillets, diced
• 50 grams butter
• 1 leek, washed, trimmed and sliced
• 2 stalks celery, sliced
• 1 tsp minced garlic
• 3 tblsp flour
• 1½ cups chicken stock
• 1 tblsp prepared mustard (Dijon is particularly nice here)
• ¼ cup dried apricots, diced
• 2 tblsp fresh parsley, chopped

Pancake Topping

• 1 cup self-raising flour
• ¾ cup milk
• 1 egg, beated
• 25 grams butter, melted

Method

1. Heat a dash of oil in a deep, lidded frying pan and brown the diced chicken over a high heat, turning frequently while cooking. This is best done in 2-3 batches to avoid the chicken stewing rather than browning. Set aside.
2. Reduce the heat and add the butter, leek, celery and garlic. Cook gently until tender, but not brown. Increase the heat and stir in the flour, then cook for about 1 minute more until the mixture is frothy.
3. Gradually stir in the chicken stock, stirring continuously until the sauce thickens. Add the mustard and the apricots, then the browned chicken. Cover and simmer gently for 5-10 minutes. Season with parsley, and salt and pepper if wished. Turn into a 7-8 cup capacity lasagne-style dish.

Pancake Topping

1. Sift the flour into a bowl with a pinch of salt, and make a well in the centre. Beat together the milk and egg and pour into the well. Stir gently with a wooden spoon to blend to a smooth batter of pouring cream consistency. Stir in the melted butter. Pour the batter evenly over the chicken filling.
2. Bake pie at 180ºC for 20-25 minutes or until the topping is golden and cooked in the centre and the pie filling is hot.

Cooks Tips

Pie funnels are essential to a successful crispy pie top. They help lift the pastry away from the filling and allow the steam to escape, ensuring a crisp pastry. If you don't have a pie funnel, use an upturned egg cup instead.