A Chef-Inspired Comfort Classic Featuring Noosa Black Garlic
There are few dishes more comforting than a beautifully made chicken and leek pie - golden, flaky pastry giving way to a rich, creamy filling.
This refined version, inspired by Gourmet Traveller, brings a French-style elegance to a classic favourite. Layers of tender chicken, sweet leeks, and a velvety white wine sauce are elevated with the deep, caramelised umami of Noosa Black Garlic.
Finished with crisp puff pastry and fresh herbs, this is comfort food - reimagined.
Recipe Details
Serves: 4–6
Prep time: 30 minutes (+ chilling)
Cook time: 1 hour 15 minutes
Ingredients
Filling
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650 g chicken thigh fillets, trimmed
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60 ml (1/4 cup) olive oil
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50 g butter
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1 leek (white part only), thinly sliced
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100 g pancetta, cut into small pieces
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2–3 Noosa Black Garlic Cloves, finely chopped
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1/4 cup tarragon leaves, finely chopped
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160 ml (2/3 cup) dry white wine
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55 g plain flour
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500 ml (2 cups) chicken stock
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190 ml pouring cream
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60 g parmesan, finely grated
Potato Layer
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200 g potato, peeled and chopped
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60 ml cream
Pastry
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2 sheets puff pastry, thawed
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1 egg + 2 egg yolks, for egg wash
Method
1. Prepare the potato layer
Boil the potatoes until tender, then mash with cream until smooth. Season and allow to cool completely.
2. Cook the chicken
Heat olive oil in a large pan over high heat. Sear the chicken until browned on all sides. Remove and set aside.
3. Build the filling
Reduce heat and add:
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butter
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leek
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pancetta
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Noosa Black Garlic Cloves
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half the tarragon
Cook gently until softened and lightly golden.
Deglaze with white wine and reduce. Stir in flour, then gradually add stock and cream, stirring until thickened.
Return the chicken to the pan and simmer until cooked through. Tear into chunks, then stir through parmesan and remaining tarragon. Cool completely.
4. Assemble the pie
Preheat oven to 180°C.
Cut pastry into two circles (one slightly larger than the other). Place the smaller base onto a lined tray.
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Spread the cooled potato layer in the centre
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Top with the chicken filling
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Brush edges with egg wash
Place the larger pastry circle over the top and seal the edges.
5. Bake
Brush with egg wash and bake for ~40–50 minutes, until golden, crisp, and beautifully puffed.
Serve
Slice and serve warm with:
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a crisp green salad
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steamed greens
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or simply on its own as the hero of the table
Why Black Garlic Works Here
The addition of Noosa Black Garlic adds:
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deep savoury richness
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subtle sweetness
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a long, lingering umami finish
It enhances the creamy chicken filling without overpowering it — creating a dish that feels both nostalgic and elevated.
Recipe Source
This recipe is adapted from Gourmet Traveller:
https://www.gourmettraveller.com.au/recipe/mains/chicken-leek-pie-19311/