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Wild garlic, chicken & leek pie

Wild garlic, chicken & leek pie with a serving spoon against a green backdrop

Wild garlic, chicken & leek pie

Name: Wild garlic, chicken & leek pie
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 75g butter; 150g wild garlic leaves, any stalks reserved (see tip, below); 1 leek halved lengthways, then finely sliced; 8 skinless, boneless chicken thighs cut into chunks; 3 tbsp plain flour; 100ml white wine or dry sherry; 300ml chicken stock (made with 1 stock cube or stock pot); 100ml crème fraîche or double cream; 150g cold butter butter, cut into cubes, plus extra for the tin; 400g plain flour plus extra for dusting; 1 egg beaten

Barney Desmazery

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Serves 6

More effort

Prep: 30 mins

Cook: 1 hr and 20 mins

plus chilling

A star rating of 4 out of 5.5 ratingsRate

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Make the most of fragrant wild garlic to transform this chicken pie into something really special. For ease, the filling and pastry can be made ahead

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Make this flavour-packed wild garlic and chicken pie, then check out more wild garlic recipes.

Ingredients

Nutrition

Units:

MetricUS

75g butter
150g wild garlic

leaves, any stalks reserved (see tip, below)
1 leek

halved lengthways, then finely sliced
8 skinless, boneless chicken thighs

cut into chunks
3 tbsp plain flour
100ml white wine or dry sherry
300ml chicken stock

(made with 1 stock cube or stock pot)
100ml crème fraîche

or double cream

For the pastry

150g cold butter

butter, cut into cubes, plus extra for the tin
400g plain flour

plus extra for dusting
1 egg

beaten

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Nutrition: Per serving

kcal667
fat40g
saturates25g
carbs62g
sugars2g
fibre4g
protein10g
salt1.4g

Method

step 1

Heat 25g of the butter in a frying pan over a medium heat until sizzling, add the wild garlic leaves, season with salt and cook for 5 mins until completely wilted and soft. Leave to cool, then tip onto a board, roughly chop and set aside.
step 2

Melt the rest of butter in a frying pan over a medium heat. Tip in the leeks and chicken, season and cook for 10-12 mins until the chicken is just cooked and the leeks have softened. Stir in the flour and cook for 3 mins until the mix resembles a sandy paste. Pour in the wine and bubble for 1-2 mins until reduced by half, then add the stock and crème fraîche, bring to a simmer and cook for 10 mins more until the chicken is cooked through. Stir through the cooked wild garlic and simmer for another 2-3 mins until thick and creamy. Season to taste, remove from the heat and, if you have any wild garlic stalks, finely slice them and stir through. Leave to cool completely, tip into a container and chill for 2 hrs, or overnight. Will keep chilled for up to two days.
step 3

To make the pastry, rub the butter into the flour with a large pinch of salt using your fingertips until completely combined. Add half the beaten egg and 3 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water, 1 tbsp at a time, until you have a dough that’s soft enough to work with. Knead for a minute so it completely comes together, then chill for 1 hr. Will keep chilled for two days.
step 4

Butter a 23cm pie tin. Remove the pastry from the fridge and allow it to come to room temperature, then divide into three. On a floured surface, roll out two-thirds of the pastry until it’s the thickness of a £1 coin and large enough to line the tin with some overhanging. Use it to line the tin, then spoon in the filling. Roll out the remaining pastry into a rough 25cm roughly circle. Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the filling. Trim the edge, then crimp or press with a fork to seal the edges and use any pastry trimmings to decorate, if you like Chill until you’re ready to cook. Will keep chilled for up to 24 hrs.
step 5

Heat the oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg then, using a sharp knife, lightly score a criss-cross pattern on top. Put on the hot baking sheet and bake for 20 mins, then brush with the rest of the egg, season with sea salt and bake for another 15-20 mins until deep golden. Remove from the oven, leave to rest for 10 mins, then carefully remove from the tin, put on a serving board and cut into wedges to serve.

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A star rating of 4 out of 5.5 ratings

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