Spring Chicken & Wild Garlic Pie

Nothing says ‘I Love You’ like a homemade pie. Taking time to create comfort food from scratch is the ultimate ode, your time can never be taken back so to devote it to someone else is a beautiful thing.

This pie makes use of all that is wonderful in spring, fresh verdant alliums with the most tender of spring chicken, one to make for those first al fresco evenings outside…

Cooking with friends, food for the soul…

Precious moments, treasure them..

pie, pastry art, chicken pie, comfort food

Yield: 4

Author: Suze Morrison

Print

With ImageWithout Image

Spring Chicken & Wild Garlic Pie

Nothing says ‘I Love You’ like a homemade pie. Taking time to create comfort food from scratch is the ultimate ode, your time can never be taken back so to devote it to someone else is a beautiful thing.This pie makes use of all that is wonderful in spring, fresh verdant alliums with the most tender of spring chicken, one to make for those first al fresco evenings outside…

Ingredients

Filling

• 600g chicken thigh fillets chopped into chunks.
• 3 large spring onions (Spanish salad onion)
• 1 leek
• 20g chives
• Small bunch of asparagus
• 1 tbsp olive oil
• Small handful of wild garlic

Roux

• 1 1/2 tbsp butter
• 1 1/2 plain flour
• 1 tsp English mustard powder
• 300 ml Salted Chicken stock (or non-salted with 1/2 -1 tsp salt)
• 300ml Creme Fraiche
• Black pepper

Pastry

• 150g Unsalted Butter
• 300g Plain Flour
• 20g wild Garlic Leaves
• 1/2tsp Fine Salt
• 1-3 tbsp Iced Water

Decorations

• 55g unsalted butter
• 110g plain flour
• 1/4 tsp salt
• 1-2 egg yolks
• Egg Wash
• 1 Egg yolk, beaten with a pinch salt and 1tsp milk.

Instructions

1. Sweat the leeks and onion with 1 tbsp olive oil and 1/2 tsp sea salt flakes for 5-5 minutes, then increase the heat and add the chicken. Cut the woody ends off the asparagus and cut into slices and add to the pan.
2. Heat stirring occasionally until the chicken starts to colour.
3. Stir in the chopped wild garlic and chives and remove from the heat and leave to cool.
4. Make the roux.
5. In a separate pan add the butter and melt it over a medium heat. Mix in the flour to make a paste then slowly pour in the chicken stock.
6. Season well with black pepper, add salt to taste.
7. Stir in the mustard powder and creme fraiche continue mixing over the heat until you have a thick roux.
8. Add the zest of half a lemon and stir in the mix in the chicken mixture. Leave to cool.
9. To make the pastry in a food processor add the flour, salt, and wild garlic (thick stems removed).
10. Blitz a few times to break up the wild garlic leaves, then add the ice water and mix until it comes together in a ball.
11. Break the ball of dough in two. Flatten in a disks and cover and chill until ready to use.
12. Roll out the pastry on a floured surface and line a 9-inch pie dish. Then add the pie filling and roll out the second piece of pastry for the top.
13. Repeat the process for making the pastry for the decorations and craft your desired design, allow to chill before decorating the pie.
14. Preheat oven 180C, egg wash the pastry with the beaten egg and bake for 35-45 minutes or until golden and crisp, serve in slices with salad

https://gourmetglow.co.uk/recipes/lspring-chicken-pie

---

---