One of the most popular meals of all time, the Classic Chicken Pot Pie, comes to life this winter as we pair it successfully with the Elgin Vintners T’Kane Ouwe Viognier Straw Wine. The pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables the whole family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.
15 ml olive oil
8 pieces of chicken – whatever you prefer
1 cup chicken stock
1 bay leaf
3 whole cloves
5ml ground nutmeg
Salt & pepper to taste
2 onions, finely chopped
1 punnet mushrooms (200 – 250g), sliced OR 250 mixed frozen veg, thawed
15ml dried mixed herbs
1 roll puff pastry
- Heat half of the oil in pot and brown the chicken portions
- Add chicken stock, bay leaves, spices, salt and pepper, and simmer until cooked through
- Remove chicken pieces and pour out the liquid and keep aside. Remove any skin and bones from the chicken pieces, and shred the meat (the reason we cook the meat on the bone is for extra flavour, but you can debone it before cooking to speed up the cooking process)
- Preheat the oven to 180°C. Sautee the onion in the remaining half of the oil in the same pot. Stir in the garlic, mushrooms, mixed herbs and fry for a few miutes. Add the chicken and enough of the liquid to a moist mixture – not too wet. Season to taste and pour the mixture into an ovenproof dish.
- Roll out the puff pastry and cover the dish. Brush with egg & milk mixture.
- Bake for 30-40 minutes or until golden brown and fully cooked.
The warm and aromtic spices of the nutmeg and cloves will complement the aromatics of the Viognier beautifully. Serve the T’Kane Ouwe Viognier Straw Wine slightly chilled.
About T’Kane Ouwe Viognier Straw Wine:
T’Kane Ouwe, translated as Eland’s Path, was a track used by the Khoi herders crossing over the Gantouw mountain range. This straw wine has a natural sugar concentration and well-balanced acidity which ensure an elegant and fresh dessert wine. Notes of honey, almonds and sweet floral aromas which follow through to the palate. Silky smooth texture and a lengthy finish.
This straw wine was made from aromatic, Viognier grapes. The bunches of grapes were spread out on straw to absorb the moisture whilst the shaded sun dried the grapes gradually. After 10 days the sugar concentrated, and a lot of the moisture was absorbed by the straw or evaporated in the sun. The grapes are pressed, and the juice settled before transferring to old French oak barrels. The juice undergoes natural fermentation, and no sulphuring takes place for 3 months following fermentation. After this 3-month period, wines are lightly sulphured and further matured in barrel for 6 months.