Chicken, Pancetta & Wild Leek Pie

This chicken, pancetta and wild leek pie is one of our favourite dishes. It brings together the wonderful flavours of chicken, pancetta and a few spring greens to create a hearty and very moreish pie. Perect for a Spring sunday lunch! The greens we use are Wild Leek, Wild Garlic and Jack-by-the-Hedge, also known as Garlic-Mustard, but you can use different herbs depending on the season, such as Wild Thyme or Mugwort.


Prep Time: 20 Minutes

Cooking Time: 30 minutes

Makes: 1 Large Pie

  • 500g Chicken breast or thighs, cubed
  • 100g sliced Pancetta rashers
  • One large handful of freshly chopped Wild Leek
  • One small handful of freshly chopped Wild Garlic
  • 2-3 fresh Garlic-Mustard leaves, chopped
  • Cream 300ml.
  • Cooking oil for frying
  • One Chicken Stock Cube
  • 1 x pre-rolled Puff Pastry sheet
  • 1 x egg, lightly whisked, for egg wash


  1. Pre-Heat the oven to 200C/180C fan/gas 6.
  2. Add the chicken, pancetta, wild leek, wild garlic and garlic-mustard to a large frying pan with a little oil. Fry until the chicken is golden brown.
  3. Stir in the cream to make a rich pie filling and simmer for 1-2 minutes to ensure the chicken is cooked through.
  4. Crumble the Chicken Stock Cube into the filling and stir until the chicken stock is dissolved.
  5. Turn off the heat and transfer the pie filling into a large pie dish.
  6. Using a rolling pin, cover the pie dish with a pre-rolled puff pastry sheet, cutting off any overlapping pastry from around the edges of the dish. Alternatively, you can cut the sheet into slices and create a latticed lid. If you're a skilled pastry-chef (which we are not!), you can line your pie dish with a short crust pastry base before adding the filling and puff-pastry lid.
  7. Paint the pastry lid with the egg-wash and bake the pie in the oven for 30-40 mins until the pastry is golden-brown.
  8. Serve with steamed vegetables and mashed potato.