Chardonnay Day, celebrated on Thursday, 21 May 2026, is the perfect excuse to raise a glass to the granddaddy (or grand-mammy, if you prefer) of all FAT bastard’s – their Chardonnay. A wine that doesn’t do shy or subtle, but rather smooth, generous, and unapologetically flavourful. With grapes harvested in the cool early hours and pressed while still fresh, every step is about locking in aroma and vibrancy.
The result is a Chardonnay that feels both indulgent and effortless.
To mark the occasion, Chef Ollie Swart brings the celebration to the table with his famously comforting big chicken pie — the kind of dish that feels like a warm hug in pastry form. It’s rich, creamy, and golden, making it a natural partner for this voluptuously smooth Chardonnay.
FAT bastard Chardonnay cuts through the richness while its soft, rounded character mirrors the pie’s indulgence, creating a pairing that’s less “food and wine” and more “perfectly matched co-stars” — best enjoyed in the spirit of Chardonnay Day.
Big rotisserie chicken pie
Ingredients
- You'll need
- 20 - 24cm Springform
- Chicken
- 1 large rotisserie chicken, meat picked
- Skin from the chicken, reserved
- 2 sheets good-quality puff pastry
- Quick Stock
- Rotisserie chicken carcass
- 1 onion, halved
- 1 carrot, chopped
- 1 celery stick, chopped
- 2 bay leaves
- 1 tsp whole black peppercorns
- 3 parsley sprigs
- Stock or Water to cover
- Filling
- 80g butter
- 3 leeks, finely sliced
- Celery leaves from 1 bunch
- 4 cloves garlic, chopped
- Few thyme sprigs
- 80g flour
- ±700ml quick chicken stock
- 50ml cream
- 1–2 tsp Dijon mustard
- Few splashes Maggi seasoning
- Handful parsley, chopped
- Zest of 1 lemon
- Salt and black pepper
Instructions
Make the stock
In a pot place the chicken carcass, onion, carrot, celery, bay leaves, peppercorns and parsley into a pot. Just barely cover with water and boil for at least 2 hours, or simmer for 8 hours if you have time.
Strain and reserve the stock.
Make the filling
In a large pan, melt the butter over medium heat.
Add the leeks, celery leaves and thyme and cook slowly until soft and sweet, about 10–15 minutes. Add the garlic and cook for another minute.
Stir in the flour and cook for 2 minutes.
Gradually add the chicken stock, stirring continuously until smooth and thickened.
Add the cream, Dijon mustard and a few splashes of Maggi seasoning.
Blend the chicken skin
Crisp the reserved chicken skin in a pan or oven until deeply golden.
Blend the crispy skin with a ladle of the sauce until it forms a rich paste.
Stir this back into the filling. It adds massive flavour, richness and body.
Season well with salt and black pepper.
Fold through the chicken meat, parsley and lemon zest.
The filling should be rich, glossy and deeply savoury with a fresh lift from the lemon.
Allow to cool slightly before assembling.
Assemble the pie
Grease a 20–24cm springform tin.
Line the base and sides with puff pastry.
Fill with the chicken mixture, leaving a little room at the top.
Top with another sheet of pastry and crimp the edges well to seal.
Brush generously with egg wash and cut a few small steam holes in the top.
Bake
Bake at 220°C for 10 minutes until puffed and starting to colour.
Reduce the heat to 180°C and bake for another 30 minutes until deeply golden and cooked through.
Rest for 10–15 minutes before slicing.
Serve as is or with buttery mash and green peas.
Enjoy with a glass of FAT bastard Chardonnay
Also See: It’s Chardonnay Day – and we’re serving something special
Words and images provided.
