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Chicken and Wild Garlic Pie
Chicken and Wild Garlic Pie
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Feeds 4 - 6 people 
Prep time 20m
Cook time 45m
Description
This isn’t a ‘true pie’ in the sense that it only has a lid, not a pastry case, but it’s lighter and more springlike, so we make no apologies. You could add other green vegetables, such as asparagus or broccoli, or make a base of soft leeks cooked in olive oil. You could also take it in a different direction by adding mushrooms. The pie is delicious as it is, of course!
- 320g ready rolled puff pastry
- 150g wild garlic, finely sliced
- 8 skinless, boneless chicken thighs, diced
- 2 onions (1 diced, 1 cut in half)
- 100g frozen peas
- 500ml whole milk
- 50g butter
- 50g plain flour
- 2 bay leaves
- 1 clove
- 1 egg, beaten
- Combine the milk, onion, bay leaves and cloves in a saucepan and gently bring to the boil. Turn off the heat and leave to infuse for 20 minutes, covered. Strain.
- Melt the butter in a saucepan and add the flour. Stir continuously to make a roux, letting the flour cook out for a couple of minutes, until it smells nutty.
- Gradually add the milk to the roux, stirring continuously until smooth and thickened, around 5 minutes. Season with salt and pepper and set aside.
- Heat some olive oil in a frying pan and cook the onion until soft but not coloured, around 10 minutes. Add the diced chicken pieces, and cook until browned all over and almost cooked through.
- Preheat the oven to 200C.
- Combine the chicken mixture with the bechamel, wild garlic and peas and use it to fill the pie dish.
- Roll the puff pastry out a little larger than your dish and lay it on top, cutting a slit in the top. Crimp the edges, brush with beaten egg and lay a few wild garlic leaves on top, to decorate. Brush with egg again.
- Bake for 30 minutes, or until golden.
