Fox Run Vineyards paired their Semi-dry Riesling with this dish during the 2017 Deck the Halls weekend. The recipe includes using some of their Doyle Chardonnay. (Photo courtesy of Tabrina Schreier).
1 tbsp. butter
1 medium onion, diced
2 carrots, diced
4 celery stalks, diced
1 turnip, diced
2 cloves garlic, sliced
1 tsp. dry thyme
1 quarter cream
1/2 cup all-purpose flour
1/2 cup Fox Run Doyle Chardonnay
1 lb. cooked chicken breast or thigh meat, chopped 1/2"
2 French baguettes, sliced 1/2" thick
8 oz. raw milk sharp cheddar, grated
1/2 cup leaf parsley, rough chopped
In a large saucepan on medium heat, add the butter, onions, carrot, celery, turnip, garlic and thyme. Cook for 1 minute stirring occasionally.
Add the cream. Simmer for 20-30 minutes.
In a small bowl, mix the flour and wine with a whisk. Add to the cream mixture while whisking then continue cooking, whisking occasionally, for another 5 minutes or until it thickens. Pour into a shallow container and cool completely or overnight.
Spread a tablespoon of the pot pie mixture on the bread slices. Arrange on a baking sheet and top each with the cheese and parsley mixture.
Bake at 375F for 7-8 minutes or until the cheese is golden brown and the chicken mixture is bubbling slightly.