First Recipe! Chicken Pot Pie with Oak Grove Pinot Grigio

First off, we realized halfway through the meal that when choosing a wine to go with food one should probably try the wine first.  I guess luck was on our side tonight because the 2009 Oak Grove Pinot Grigio from California was an excellent pair with the chicken pot pie.

The wine can be characterized as a drier wine with a sweet and fruity finish.  It is a very light colored wine with an equally light nose.  Sarah commented that there was an initial bite on the front of the tongue followed by a smooth and fruity finish.  The flavor was sweeter and more intense than I expected which paired superbly with the mild flavors of the pot pie.  For an appetizer, I lightly fried some four-cheese bread in olive oil and served it with muenster cheese, sopressata, and grape tomatoes.  

The wine was $14.99 at our local liquor store and the ingredients for the pie came in around $15.

Here's the recipe for the pot pie off of allrecipes.com:

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Allrecipes.com Chicken Pot Pie

Note: This recipe made us two 9" pies.  One pie fed four of us easily.

The crinkled pastries in the oven shot are the excess pie tops smashed together and coated in butter, cinnamon, and sugar.