Wine Pairing... Tocai Fruliano and Chicken Pot Pie

We are working our way through the recipe book, testing out wine knowledge with meals that would not normally pair with wine. This week, we went with Chicken Pot Pie; a dish rich in flavors.

Chicken Pot Pie:
2 Pie Crusts
2 tbsp Vegetable Oil
1 Onion, quartered
1lb Chicken boneless breasts, cut into 1/2 in pieces
2 cups Chicken broth
1/2 cup diced Celery
1/2 cup diced Carrot
1 tsp Celery Salt
1 tsp Caraway Seeds
4 oz Cheddar Cheese, shredded

Preheat the oven to 350 degrees. Line a 9” pie dish with pie crust. In a deep sauce pan, heat the vegetable oil, add the onion, and cook until transparent. Add the chicken pieces, and cook until brown. Pour in the broth, then add the celery, carrot , cheese and seasonings. Cook until the cheese has melted. Pour the mixture into the pie dish, then cover with second pie crust, crimping the edges to seal. Place the pie in the oven, and cook for 45 minutes until the crust is golden brown.

We selected a Tocai Fruliano, expecting a rich, sweet wine that would work well for richness of the dish. We were not disappointed. There was an acidity to the wine that cut through the richness of the sauce. The simple flavors and spices of the dish made the hints of crispness stand out even more.