These Chicken and Black Garlic Pies are a rich, comforting dish filled with tender chicken, smoky bacon, earthy mushrooms, and the sweet complexity of black garlic, all encased in golden, buttery puff pastry.
Chicken and Black Garlic Pies
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Chicken and Black Garlic Pies offer a luxurious blend of flavors and textures in every bite. Inside the golden, flaky puff pastry, you'll find tender chicken breast, savory bacon, and leeks sautéed to perfection. The addition of fresh and black garlic introduces a delightful depth of flavor, with black garlic adding a sweet, umami richness. Creamy thyme-infused sauce brings all the ingredients together, with earthy mushrooms enhancing the heartiness of the filling. These individual pies are perfect for a comforting meal, especially when paired with creamy mashed potatoes and steamed vegetables, offering a satisfying, cozy experience.
Author:Black Garlic & Co.

Ingredients
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One tbsp olive oil
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150g leek, thinly sliced rings
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150g shortcut bacon, diced
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400g chicken breast, diced
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Two large cloves of fresh garlic, finely chopped
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200g mushrooms, finely sliced
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Four small whole black garlic cloves, finely chopped,
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One flat tsp chicken stock paste
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One full tbsp fresh thyme leaves
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One and one-fourth cup pouring cream (single cream)
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Salt & pepper
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One sheet of all-butter puff pastry, cut into four squares
Directions
Preheat the oven to 200 degrees Celsius using the top and bottom elements.
Thaw a sheet of pastry in the fridge.
Heat olive oil in a large frying pan and gently sauté the leek on low heat. Once half cooked, increase the heat and add the bacon, chicken and fresh garlic. Fry until partly cooked, then stir through mushrooms, black garlic, chicken stock paste and thyme. Fry until everything has cooked through, the liquid reduces, and the chicken starts to get a little colour. Reduce the temperature slightly, pour in the cream and deglaze the pan.
Simmer until the cream thickens and gets to a consistency you like. Season with salt and pepper, and add more cream if needed.
Divide the mixture into four ramekins and cover each with a piece of pastry. Push pastry around the ramekin to make a seal, and brush pastry with a small amount of milk or cream to help it brown in the oven.
Place the ramekins on a tray and put them in the oven on the middle shelf for about 15 minutes. Check to make sure the pastry isn’t burning, and cook for a few more minutes if needed to get the pastry golden.
Serve with mash and vegetables.
Recipe Note
Serving suggestion: Serve pies with steamed vegetables and creamy mashed potato.