Ingredients
6 Large skinless / boneless chicken thigh fillets (chopped into bite size chunks)
3-4 Large handfuls of wild garlic
3 Large garlic cloves (peeled & minced)
400 ml Chicken Stock
400 ml Double Cream
4 Tbsp Corn flour (or regular flour - to thicken)
6 Rashers of smoked bacon (roughly chopped)
1 Large handful of chestnut mushrooms (roughly chopped)
Puff Pastry (shop bought & ready rolled... who has the time to make from scratch?!)
1 Leek (halved length ways & sliced into half moons)
1 Egg (beaten)
Method
6 Large skinless / boneless chicken thigh fillets (chopped into bite size chunks)
3-4 Large handfuls of wild garlic
3 Large garlic cloves (peeled & minced)
400 ml Chicken Stock
400 ml Double Cream
4 Tbsp Corn flour (or regular flour - to thicken)
6 Rashers of smoked bacon (roughly chopped)
1 Large handful of chestnut mushrooms (roughly chopped)
Puff Pastry (shop bought & ready rolled... who has the time to make from scratch?!)
1 Leek (halved length ways & sliced into half moons)
1 Egg (beaten)
Method
- Pre-heat the oven to 200/180 fan and remove the chicken from the fridge 20 minutes prior to cooking.
- Prepare all ingredients as per above. You will also require a heavy bottomed pan (with lid), a pie dish and pastry brush.
- Place the pan over a medium heat, add chopped bacon and cook for 2-3 minutes before add sliced leeks and fry until softened.
- Add the chopped chicken thighs to the pan and cook until browned all over (this should take 6-8 minutes). Sprinkle the chicken, bacon and leek mixture with cornflour and fry gently for a further 2 minutes.
- Add the chopped mushrooms, minced garlic and chicken stock, crank up the heat and bring to the boil.
- Reduce to a simmer and add double cream, stirring regularly. Cover with a lid (or tin foil if you don't have) and leave to simmer for 30-40 minutes until the chicken has cooked through and the sauce has reduced by half. If at any time the sauce becomes too thick, add water or stock to loosen.
- Once ready, add the wild garlic leaves. Wild garlic will wilt like spinach therefore no need to chop. Cook for a further 5 minutes, season to taste then remove from the heat.
- Spoon the creamy mixture into the pie dish and leave to cool slightly. You could prepare the dish to this stage in advance if entertaining!
- Once ready, roll out the pastry and cover the pie dish. Cut off any excess pastry, crimp the edges with a fork and egg wash. If you wish, create a pattern on the pastry to give that extra vavavooooom! Note: Cut a small slit in the middle of the pie to let steam escape!
- Place the pie in the oven for about 30 minutes or until the pastry becomes golden brown. (meanwhile, prepare sides dishes such as sweet potato mash or spring greens!)
- Once golden and steaming HOT, serve with your sides of choice!
Longer Cook