The Wine Experience
Chicken Pot Pie and Chardonnay                     Chicken Pot Pie Recipe

Chicken Pot Pie - we're talkin' "comfort food".  

Comfort foods are yummy, heart warming and kind of old fashioned . . . like Sunday dinners when we were kids.  As adults, though, comfort food comes with wine, too.  

The smell of chicken pot pie browning in the oven and the sounds of football on the TV kind of go together.  And those big chunks of chicken and the creamy gravy have me reach for chardonnay.  

The chard needs some chutzpah for this dish so look to California or Australia, Chile or Argentina, which are oakier, fuller flavored and kind of buttery.   These warm weather wines have bigger fruit taste, but enough acidity to cut into the pie's richness.

Putting wine and food together is about complement or contrast and New World, warm climate chardonnay is the complement to the comforting fullness of chicken pot pie -

And the football on TV!

Pop the Cork™.                      

Easy Chicken Pot Pie Casserole            Serves 6

Ingredients:

2 tablespoons butter
1 medium onion, chopped
3 carrots, chopped
½ cup flour
2 cups chicken stock

1 cup half & half
2 potatoes, peeled and diced
4 cups cooked and diced or shredded chicken
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed

salt

pepper
1 prepared pie crust
1 egg

Preparation:

Sauté onions and carrots in butter for about 10 minutes. Add flour stirring well and cook 1 minute, stirring constantly. Combine chicken broth and half-and-half, add the potatoes and gradually stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened & bubbly. Stir in salt & pepper. Add chopped chicken and peas, stirring well. Pour chicken mixture into a greased shallow 2-quart casserole. Top with pastry and cut slits to allow steam to escape. Brush the top of the pastry with the lightly beaten egg.

Bake at 400 degrees for 40 minutes or until crust is golden brown.

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