This large format pot pie is made from flaky layers of buttery pâte brisée crust and filled with roasted free-range chicken, foie gras and Regalis Black Truffles with a creamy sauce of fresh cream, white pepper, cognac and sweet green peas.
Allergens: dairy, eggs, gluten
Cooking Instructions: Keep frozen until ready to cook. Bake in 350°F oven for 1 hour until crust is golden brown and interior is hot and bubbly. Serve & enjoy immediately!
Uncooked & Fully-Frozen
For nearly a decade, Regalis has traveled the globe in pursuit of the finest ingredients in the world. Along the way we’ve dreamt up many recipes for culinary creations. We’ve always loved the decadence of meticulous, flaky French pastries and after much trial and error, we’ve arrived at our own. In partnership with famed artisan of charcuterie Aurélien Dufour, who spent years perfecting his craft under the prestigious chef Daniel Boulud, we’ve created an exclusive line of rich meat pies with the home kitchen in mind. Combining the art of classic French cooking with the luxe raw ingredients of Regalis, our pies and pithiviers are sure to satisfy.