Make the most of the season and head out to forage for fragrant wild garlic, bringing a fresh, punchy twist to this chicken pie. Once gathered, it transforms the dish into something truly special. For ease, both the filling and pastry can be made ahead. Grab your ingredients from the Devizes Rural Larder and get cooking. Order before 10am and you could be cooking this tonight.
Serves 6 | Prep 30 mins | Cook 1 hour 20 mins
Ingredients:
75g butter
150g wild garlic leaves, any stalks reserved (forage)
1 leek halved lengthways, then finely sliced
8 chicken breasts 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 double cream
For the pastry
150g cold butter, cut into cubes, plus extra for the tin
400g plain flour plus extra for dusting
1 egg beaten
Method:
Melt 25g butter in a frying pan over a medium heat. Add the wild garlic, season and cook for 5 minutes until wilted. Leave to cool, then roughly chop and set aside.
Melt the remaining butter in the pan, add the leeks and chicken, season and cook for 10–12 minutes until the chicken is just cooked and the leeks are soft. Stir in the flour and cook for 2–3 minutes to form a paste. Pour in the wine and reduce by half, then add the stock and cream. Simmer for 10 minutes until thickened and the chicken is cooked through. Stir in the wild garlic (and finely sliced stalks if using), cook for a couple more minutes, then season to taste. Cool completely and chill for at least 2 hours, or overnight.
For the pastry, rub the butter into the flour with a pinch of salt until it resembles breadcrumbs. Add half the beaten egg and 3 tbsp cold water, bringing it together into a soft dough (add a little more water if needed). Knead briefly, then chill for 1 hour.
Butter a 23cm pie tin. Roll out two-thirds of the pastry to line the tin, leaving a little overhang, then fill with the chilled mixture. Roll out the remaining pastry for the lid. Brush the edges with egg, cover, trim and seal, adding decorations if you like. Chill until ready to bake.
Heat the oven to 220°C (200°C fan/gas 7) with a tray inside. Brush the pie with egg, lightly score the top, then bake on the hot tray for 20 minutes. Brush again with egg, sprinkle with sea salt and bake for a further 15–20 minutes until golden. Rest for 10 minutes before serving.