Ingredients:

- 4 chicken breasts, diced

- 1 large leek, thinly sliced

- 1 cup wild garlic leaves, washed and chopped

- 1 tablespoon olive oil

- 1 teaspoon garlic powder

- 1 teaspoon dried thyme

- Salt and pepper, to taste

- 1/4 cup all-purpose flour

- 1 cup chicken broth

- 1/2 cup heavy cream

- 1 sheet of puff pastry, thawed

- 1 egg, beaten

Direction:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned, about 5-7 minutes.

3. Add the sliced leeks to the skillet and cook for an additional 3-4 minutes, until they begin to soften.

4. Add the chopped wild garlic leaves to the skillet and cook for 1-2 minutes until they wilt.

5. Season the chicken and leek mixture with garlic powder, dried thyme, salt, and pepper. Stir to combine.

6. Sprinkle the flour over the mixture and stir until everything is coated. This will help thicken the sauce.

7. Slowly pour in the chicken broth and heavy cream. Stir until the sauce thickens, about 5 minutes.

8. Remove the skillet from the heat and transfer the chicken and leek mixture into a 9-inch pie dish.

9. Roll out the puff pastry on a lightly floured surface. Place it on top of the pie dish, trimming any excess pastry and crimping the edges to seal.

10. Cut a few slits in the top of the pastry to allow steam to escape. Brush the beaten egg over the pastry for a golden finish.

11. Place the pie in the preheated oven and bake for 25-30 minutes, until the pastry is golden and the filling is bubbling.

12. Serve hot and enjoy your delicious wild garlic, chicken, and leek pie!