Chicken and Prosecco Pie – Gluten, Dairy and Egg Free

One thing I love in life is prosecco I mean who doesn’t love a bit of bubbles, but they are very rarely used in any recipes. I struggled to find something that could help use up that last bit or prosecco or give you an excuse to open up a bottle which means you get to drink the rest haha. Another thing i love on a cold day is a a good chicken hotpot or pie, i found that most dishes will use white wine to add flavour to a dish so i wanted to try using prosecco and the result was better than even i expected it added a subtle flavour that all the family loved. So crack open the bubbles and get celebrating the weekend with this pie:





3 chicken breasts

100ml Prosecco

3 carrots, cut into batons

2 onions, sliced

2 garlic cloves

1 sprig of thyme

2 tsp fresh chopped rosemary

500ml chicken stock

3 tbsp gluten free plain flour

3 tbsp dairy free butter, we use Vitalite

120ml dairy free milk, we use KOKO

5 potatoes, thinly sliced

pepper, freshly ground

oil for drizzling


1.  Preheat oven to 180c/gas mark 4/ 350F and grease a round deep pie dish

2. Pour the prosecco, chicken stock, garlic cloves, thyme, rosemary and carrots into a large deep pan ( I have a really deep frying pan I use for all my recipes). Bring to the boil then lower the heat and simmer for 3 minutes.



3.  Lay the chicken over the carrots grind some pepper over the top cover and simmer for 5 minutes.

4.  Scatter the sliced onions over the top cover and simmer for a further 10 minutes while the chicken cooks. Remove from the heat and leave to cool for 15 minutes.


5.  Strain off the chicken and veg mixture saving the stock for making the sauce remove the thyme sprigs. Shred the chicken using two forks or chop into chunks however you prefer your chicken pies.


6.  Now to make the sauce you should have around 500ml of reduced stock and prosecco mixture if not dont worry too much as we will be adding milk to make the sauce to.

7.  I reused my deep frying pan to make the sauce to save on washing up and get any of those left behind flavours. Mix the flour and butter in the pan making a roux and cooking out for 2 minutes.


8.  Slowly add in the chicken stock bit by bit stirring continuously until the sauce becomes thick and lump free. Then add in the KOKO milk bit by bit same as the stock stirring until the sauce becomes thick simmer for 2 minutes.


9.  Pour over the chicken and vegetable mix and layer with the sliced potatoes. Drizzle with oil and put in the oven for 45 minutes or until potatoes are starting to crisp and are soft in middle.


I served this with a side of roasted cauliflower and sweetcorn. Check out my easy recipe for roasted cauliflower here.



Hope you enjoy making the pie, don’t forget to use the #mummyduckrecipes so i can see your makes.


Mummy Duck




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