Chicken Pot Pie is a fabulous comfort food, full of hearty bits of chicken, delicious roasted vegetables, and a rich gravy-soaked crust. Medium-bodied white wines like Pinot Grigio, Chardonnay, Viognier, or Grüner Veltliner, help cut through the rich gravy and carb content of this dish while accentuating the tender chicken flavours. Light reds, like Beaujolais, Barbera, Pinot Noir and Garnacha, add a touch of their fruity personality to the Chicken Pot Pie without crushing all those classic flavours you love. For non-wine pairings, we’d recommend a crisp cider, American Wheat Beer, or a Brown Ale.
Chardonnay & Chicken Pot Pie Pairing
For this pairing to work, you want a slightly oaked Chardonnay that delivers a creamy texture, and refreshing flavours of tropical fruit, vanilla and toast. The toasty vanilla notes complement the pastry crust of the Chicken Pot Pie. Meanwhile the creamy texture holds its own against the rich body of this savoury dish.
When you’re eating rich foods like Chicken Pot Pie, your taste-buds can experience fatigue. The zippy acidity in the Chardonnay whisks those taste-bud clogging fats right out of your mouth, so you have the perfect ratio of wine and food on the finish.
Viognier & Chicken Pot Pie Pairing
With its rich saucy flavours, Chicken Pot Pie begs for a refreshing white wine. Viognier has a sweet floral nose, but finishes dry. Viognier also has a creamy and round texture that compliments the body and weight of the chicken gravy and the bread in your Chicken Pot Pie. On the nose and tongue, expect exotic fruit flavours of passion fruit, mango and pineapple that are refreshing against the heavy fat and carbohydrate content of Chicken Pot Pie.
Similar to Chardonnay, Viognier is acidic, which ensure that each bite of your chicken pot pie will taste as fresh as the next.
Grüner Veltliner & Chicken Pot Pie Pairing
Grüner Veltliner is an Austrian White Wine medium bodied and has a greenish tint to it. On the nose, expect aromas of melon and grapefruit that help lift the subtle flavours of the poultry out of this delicious dish. You’ll also get green vegetable flavours in this wine, such as green beans, pureed peas, grilled zucchini and fresh green herbs that will compliment any green veggies tossed into your pot pie. My homemade chicken pot pies always contain peas as I just love the sharp contrast of the pea flavour to the gravy’s savoury element.
On top of that Grüner Veltliner has a unique white pepper flavour that further elevates this pairing to new heights. While some claim Grüner Veltliner smells like fresh cat litter, I find it has a more mineral taste, with an unmistakable tang. The herbal and mineral notes, for me, mingle perfectly with the savoury gravy and vegetable flavours. Meanwhile, that citrus tang electrifies those subtle poultry flavours, seducing this pairing to new heights.
Beaujolais & Chicken Pot Pie Pairing
When it comes to pairing red wine with Chicken Pot Pie, acidic reds, that are light and fruity are an absolute must. Reds that are chewy in tannin will crush those close to neutral poultry flavours. With Beaujolais, you’ll never have to worry about this, as it’s light in alcohol, low in tannin, and high in acidity. This makes Beaujolais excellent with Chicken Pot Pie!
Fresh and fruity, Beaujolais is a fun wine that adds an element of tang to your meal. The acidity in this red wine keeps your mouth refreshed as it melts those fatty gravy and bread carbohydrates away. This allows you to enjoy each bite, and feel content, so you’re not reaching for seconds at the end of the meal.
Garnacha Noir & Chicken Pot Pie Pairing
Garnacha (in Spain), or Grenache (in France), historically used to be only blended into various bottles of wine. We are now seeing many winemakers in Spain (and sometimes France) create single varietal wines out of this fabulous grape.
Garnacha comes in a variety of styles, including white, red (tinto), dark red (noir), rosé, sparkling and fortified. For Chicken Pot Pie, you want a medium red style, which will have a round and smooth body, along with red fruity scents of strawberry, cherry and raspberry. Sometimes Garnacha is blended with Syrah, and it will give it a black pepper tone that is exceptional with Chicken Pot Pie.
When aged in oak, Garnacha has a slight smoky component, that compliments the gravy flavours well. But, in general, a light to medium-bodied Garnacha has a round flavour that works in harmony with the weight of Chicken Pot Pie, without crushing the poultry flavours. Typically low in price, the various styles of Garnacha are fun to play around with when pairing with Chicken Pot Pie.
Pinot Noir & Chicken Pot Pie Pairing
If your Chicken Pot Pie features mushrooms, Pinot Noir, with all its lovely earthy and forest floor notes, complements these mushroom notes. Pinot Noir is another acidic red wine, and as such, will cut through the carb and fat content of this luscious dish, without crushing the poultry flavours.
Pinot Noir comes from a variety of regions, and each feature their own unique profiles. For a true treat, search out Blagny, which is a French Burgundy (Pinot Noir). With its crimson twilight hue, and fruity nose of strawberry, blackberry, leather, pepper, and cocoa, Blagny will add a lot of extra value to this dish. Slightly chewy in its youth, the fat and protein content of Chicken Pot Pie will melt the astringency in this red and turn the finish into a silky masterpiece.