19/07/2026
Eyes on the pies ๐
Chicken Thigh & Wild Garlic Pithivier Pie ๐
5.5g Intense chicken stock mix
40g Wild garlic paste
250g Diced chicken thigh
160g Puff pastry
2 Garlic cloves, finely chopped
1 Brown onion, finely sliced
50g Soft cheese
100ml Milk
1 tbsp Flour
Preheat the oven to 220ยฐC/ 200ยฐC (fan)/ gas 7
Heat a large, wide-based pan with a drizzle of vegetable oil over a medium-high heat
Once hot, add your diced chicken and cook for 4-5 min on each side or until golden
Once golden, add the sliced onion and cook for 3 min or until softened
Once softened, add the chopped garlic with a k**b of butter and cook for 1 min or until fragrant
Once fragrant, add the flour and give everything a good mix up
Add the milk and bring to the boil over a high heat, then cook for 1-2 min or until thickened
Once thickened, add your soft cheese, chicken stock mix and wild garlic paste with a pinch of salt and pepper, then give everything a good mix up and set aside off the heat โ this is your pie mix
Dust your work surface with a generous sprinkling of flour
Roll out the puff pastry as thin as you can, to approx. 0.25cm thickness with a rolling pin and cut into 2 rectangles, then give them a final roll
Line a baking tray with non-stick baking paper and add 1 pastry rectangle, prick all over with a fork and top with the pie mix in a mound, leaving a 1cm gap around the edge
Top with the remaining pastry rectangle, pinch the edges of the pastry together and roll over tightly to form a border around the mix, then score the pastry with a knife in a spiral shape, working from the centre outwards
Put the tray in the oven for 18-20 min or until the pastry is golden and the chicken is cooked through (no pink meat!) โ this is your chicken & wild garlic pithivier pie