If you don’t indulge in a pot pie at some point during this season, is it even fall? That delicious flaky crust, creamy filling, and piping hot veggies are simply heaven on their own but adding wine in the mix? Now that is just what fall dining dreams are made of! Check out these three classic pot pie and wine pairings to keep you cozy and fancy this fall. And, to answer your question, yes, you can be both!

Chicken Pot Pie Recipe with Chardonnay

You’ll be on Cloud Nine if you pair a buttery chicken pot pie with the likes of a crisp, bright, medium-bodied Chardonnay!

Ingredients:

• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/8 cup flour (for dredging) 
• 1/4 cup butter
• 4 cloves of garlic, minced
• 3 carrots, peeled & chopped into small pieces
• 2 stalks of celery, cut into coarse ribbons
• 1 onion, roughly chopped
• 2 cups low sodium chicken broth                         
• 2 Tbs. tomato paste
• 1 bay leaf
• 4 sprigs of thyme
• 2 cups cooked chopped chicken
• 1 rolled Pillsbury pie crust
• 1 egg, beaten with one tablespoon of water

Directions:

Preheat oven to 400 degrees F. Melt 2 tablespoons of butter over medium heat and add in chicken thighs that have been dredged in flour for extra texture and crispness. Sauté on both sides until golden brown and then place on a plate and set aside.

In the same pan, add the remaining tablespoon of butter and saute garlic until fragrant (about 30 seconds) and then add in onion, carrots & celery and season with salt and pepper to taste. 

Add in chicken broth and canned tomatoes, bay leaf, and thyme.

Stir in cooked chicken and remove bay leaf and thyme stems.

Place one crust on the bottom of a deep-dish pie pan and fill with chicken mixture and top with second crust, crimp the edges so it looks pretty and brush with egg wash for extra golden-ness. Cut 1-2 slits on top of the pastry to let steam escape during baking.

Bake for 30-40 minutes until crust is crispy and filling starts to bubble up.

Beef Pot Pie Recipe with Merlot

A medium-bodied red like Merlot is strong enough to set off this savory dish without overpowering it.

Ingredients:

• 2 Tbs olive oil – 4 cloves garlic minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/8 cup flour (for dredging)
• 1/4 cup butter
• 3 carrots, peeled & chopped into small pieces
• 2 stalks of celery
• 1 onion, roughly chopped
• 2 Tbs. tomato paste
• 1 bay leaf
• 4 sprigs of thyme
• 1 tsp salt
• 1/2 tsp ground black pepper

Directions:

Preheat oven to 400 degrees F. Slice about 1/4 inch off the top of each garlic clove, exposing the tops of all the cloves. Drizzle with olive oil and sprinkle with salt & pepper. Wrap in aluminum foil making sure that the cut side is up.

Roast garlic for about 30 minutes until cloves are soft. Get rid of the oven and allow it to cool for at least 10 minutes or more if you can stand it. Once cooled, squeeze the roasted garlic into a small bowl using the back of your spoon to create a paste-like consistency.

Heat 2 tablespoons of oil in a large saute pan and dredge beef in flour by putting flour in a bowl and coating beef with it (I like to use tongs to hold the beef while I toss it to make sure all sides get coated). Add butter, garlic paste, salt & pepper to the pan and let it start to brown on one side.

Add vegetables all at once, stir occasionally until beef has browned on all sides and everything starts sticking to the bottom of the pan (about 10 minutes).

Turn heat down to medium-low and add beef broth, bay leaf, and thyme. Let simmer for a couple of minutes so all flavors come together.

Place one pie crust on the bottom of a deep-dish pie pan and top with beef mixture from the pan and then top with second crust, crimp the edges so it looks pretty, and brush with egg wash for extra golden-ness.

Bake for 30-40 minutes until crust is crispy and filling starts to bubble up.

Let sit for about 15 minutes before serving with a nice green salad or vegetable.

Chicken Pot Pie with Viognier Wine Pairing 

We guarantee this mouth-watering pot pie and wine pairing of Viognier will have you doing the happy dance.

Ingredients:

• 2 Tbs olive oil
• 4 tsp butter melted
• 1/4 cup white wine or chicken broth
• 3 cloves garlic minced
• 1 onion finely chopped
• 1 cup carrots finely chopped
• 1 cup celery finely chopped
• 2 Tbs flour
• 1/2 tsp salt
• 1/4 tsp ground pepper

Directions:

Preheat oven to 400 degrees F. In a small bowl, whisk flour to get rid of all lumps, and then add garlic. In a large pan, mix melted butter with olive oil and garlic paste. Add chicken broth, salt & pepper. Allow simmering for about 5 minutes.

Keep cooking until the sauce starts thickening up a bit (about 3-4 min). Turn off heat and allow to cool for at least 10 minutes before adding veggies. Make sure you don’t put hot liquid over your veggies because they will cook too quickly.

Mix flour with vegetables in a bowl. Pour cooled liquid onto vegetables and mix thoroughly. Add mixture to deep-dish pie pan (or any pan you want). Smooth out the top with a fork or spoon so it looks pretty on the finished product. Put the second crust on top, crimp edges together with a fork or your fingers, and cut some slits in the top crust. If you want a light golden color on the top of the crust, brush it with egg wash before placing it in the oven.

Bake for about 30 minutes until golden brown on top and bubbling up through slits. You can check doneness if you use a knife to make sure the chicken is done.

When it comes to cold-weather comfort food, pot pie options and variations are endless. These pot pie and wine pairings however are expert-approved and will not disappoint. Enjoy!