From Peckish

Ingredients

• For the chicken and poaching liquor:
• 2 tbsp olive oil
• 1 large chicken, around 1.8–2kg
• 2 leeks, roughly chopped
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 1 head of garlic, halved
• 300ml white wine, optional
• A few sprigs of bay, thyme and rosemary
• 1 litre water
• Salt
• For the filling:
• 15g butter
• 600ml reserved poaching liquor
• Cooked chicken meat, about 1kg
• 75g wild garlic, roughly chopped
• 4 leeks, sliced
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 25g butter
• 25g plain flour
• A splash of sherry, optional
• Salt
• For the suet pastry:
• 400g self-raising flour
• 200g beef or vegetarian suet
• 5g salt
• 220 - 260ml cold water
• To finish:
• Softened butter, for the dish
• 1 egg yolk
• 1 tbsp double cream

Method

1. Heat 1 tablespoon of olive oil in a large pot over a medium-high heat. Season the chicken with salt and brown it all over if you like, then remove from the pan and set aside.
2. Add the remaining tablespoon of oil to the pan, followed by the leeks, onions, carrots, celery and garlic. Cook, stirring occasionally, until the vegetables are beginning to take on a little colour. Season lightly with salt.
3. Add the white wine, if using, along with the herbs. Simmer briefly, then return the chicken to the pot and add the water. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 1 hour.
4. Remove from the heat and leave the chicken to cool in the liquor for about 1 hour, or until warm but manageable. Lift out the chicken and strip the meat from the bones. Reserve 600ml of the cooking liquor and set aside.
5. If you like, you can return the bones, skin and trimmings to the pot with more water and simmer again to make a further stock for another day.
6. Tear the chicken into bite-sized pieces and set aside.
7. To make the filling, melt 15g butter in a large pan. Add the leeks, onion, carrots and celery with a pinch of salt, then cook gently for 20–30 minutes, until softened.
8. Add the remaining 25g butter, then stir in the flour and cook for a couple of minutes. Add the sherry, if using, followed by the chicken and the reserved poaching liquor.
9. Bring to a simmer and cook gently for 15 minutes, until thickened and glossy. Stir in the wild garlic for the final few minutes, then remove from the heat and leave to cool completely.
10. For the pastry, mix the self-raising flour, suet and salt in a bowl. Gradually add the cold water, bringing everything together into a soft dough. Knead briefly, then wrap and chill for at least 30 minutes.
11. Heat the oven to 180°C fan and butter a pie dish.
12. Divide the pastry roughly 65/35. Roll the larger piece to about 1cm thick and use it to line the dish, leaving a little overhang.
13. Spoon in the cooled filling and level the top. Mix the egg yolk and double cream together, then brush the pastry edge with the mixture.
14. Roll out the remaining pastry and lay it over the top. Seal, trim and decorate if you like, then cut a small hole in the centre to let the steam escape.
15. Brush the top with the egg mixture. Chill the pie if you have time.
16. Place the pie on a tray and bake for 45 minutes, or until the pastry is golden and the filling is piping hot.
17. Serve with greens, buttered potatoes, or simply as it is.