Wild Garlic, Chicken and Leek Pie

Name: Wild Garlic, Chicken and Leek Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6
Ingredients: 800 g skinless, boneless chicken thighs cut into chunks; 150 g wild garlic leaves, any stalks reserved; 1 large leek halved lengthways, then finely sliced; 75 g butter; 150 g cold butter butter, cut into cubes, plus extra for the tin; 400 g plain flour; 3 tbsp plain flour; 100 ml white wine or dry sherry; 300 ml chicken stock; 100 ml crème fraîche or double cream; 1 large egg, beaten; 1 pinch sea salt

A comforting, seasonal pie featuring tender chicken thighs and sweet leeks in a creamy sauce, elevated by the vibrant flavor of fresh wild garlic. Encased in a buttery, homemade shortcrust pastry, it's the ultimate celebration of spring flavors.

Servings6 Portions

Prep Time30 Mins

Cook Time80 Mins

Difficulty

Intermediate

Ingredients

skinless, boneless chicken thighs cut into chunks
800 g
wild garlic leaves, any stalks reserved
150 g
leek halved lengthways, then finely sliced
1 large
butter
75 g
cold butter butter, cut into cubes, plus extra for the tin
150 g
plain flour
400 g
plain flour
3 tbsp
white wine or dry sherry
100 ml
chicken stock
300 ml
crème fraîche or double cream
100 ml
egg, beaten
1 large
sea salt
1 pinch

Step-by-Step Instructions

Prepare the wild garlic: Heat 25g of butter in a large frying pan over medium heat. Once sizzling, add the wild garlic leaves and a pinch of salt. Sauté for about 5 minutes until the leaves are completely wilted and soft. Remove from the pan, let cool, then roughly chop and set aside.

Make the filling: Melt the remaining 50g of butter in the same pan. Add the sliced leeks and chicken chunks, seasoning lightly. Cook for 10-12 minutes until the chicken is browned and the leeks have softened. Stir in 3 tbsp of flour and cook for 3 minutes to create a sandy paste. Pour in the wine, let it bubble for 2 minutes to reduce, then stir in the chicken stock and crème fraîche. Simmer for 10 minutes until the sauce thickens. Stir in the chopped wild garlic (and finely sliced stalks if using), then remove from heat. Transfer to a container and chill for at least 2 hours or overnight.

Prepare the pastry: In a large bowl, rub 150g of cold cubed butter into 400g of flour with a pinch of salt using your fingertips until the mixture resembles fine breadcrumbs. Add half of the beaten egg and 3 tbsp of ice-cold water. Bring the dough together with your hands, adding more water 1 tbsp at a time if needed, until soft. Knead briefly for 1 minute, wrap in plastic, and chill for 1 hour.