Sparkling Wine and Mustard Chicken Pot Pie




PREP TIME 1 hour


BAKE TIME 30 mins



Filling Ingredients
750 ml Rich’s® Versatie®
125 ml Dijon mustard
65 ml Wholegrain Dijon mustard
750 ml Sparkling Wine
750 ml Chicken Stock
4 Medium sized leeks, washed and cut into thin slices
Medium sized onion, finely chopped
Fresh Tarragon
70 g Butter
20 ml Olive oil
2 kg Chicken breast fillets, cut into bite sized pieces


Crust Ingredients
1 sheet Rich’s® Premium puff pastry
2 Egg yolks

Method for the Filling

  1. Melt the butter and olive oil together. Fry the onions and leeks until they are soft, glassy and slightly brown.
  2. Add the Sparkling wine and stock. Reduce by half.
  3. Add the Versatie®, mustard and a few sprigs of Tarragon.
  4. Bring the sauce to the boil, then reduce to sauce consistency.
  5. Be careful not to over reduce.
  6. Season to taste with salt, pepper, lemon juice and zest.
  7. Set the sauce aside to cool.
  8. Season the chicken breast pieces with salt, pepper and lemon zest and place them in the oven to bake for 10 min at 180°C.
  9. Combine the sauce with the par cooked chicken pieces.
  10. Divide the filling evenly between 10 ramekins. Ensure that you have enough sauce in each ramekin


Method for the Crust

  1. Slightly defrost the puff pastry. Cut into rounds 1cm larger than the ramekins you are using. Place the pastry rounds over the ramekins.
  2. Mix the egg yolks and salt.
  3. Attach the pastry to the ramekin with a little bit of egg glaze.
  4. Cut a decorative pattern into the pastry lids.
  5. Sprinkle with a bit of cracked salt.
  6. Brush the egg glaze over the pastry lids.
  7. Bake the pot pies at 190°C until golden brown.