7 Best Wine Pairings for a Chicken Pot Pie
As a 13 year pot pie maker, I've learned that the perfect wine pairing can elevate a simple comfort food to an extraordinary dining experience.
When I first started my quick-serve pot pie company in Brooklyn, I spent countless evenings at local wineries discovering the best wine pairings.
I learned that the key is finding a balance between the wine’s acidity and the richness of the filling. You want each sip to complement the buttery crust and savory sauce without overpowering it.
Whether it’s a crisp Chardonnay or a bright Pinot Noir, a well-chosen wine should elevate every comforting bite, turning a humble pot pie into a truly memorable meal.
Here are my top wine picks.
Best Wines to Pair with a Chicken Pot Pie
Chardonnay
A well-chosen Chardonnay really shines with a chicken pot pie.
The wine's natural buttery characteristics (especially in oak-aged versions) create this wonderful mirror effect with the pie's creamy elements.
Their lean, crisp profile acts like a bright squeeze of lemon, cutting through the creamy sauce while maintaining enough body to stand up to the substantial filling. The high acidity is crucial here – it refreshes your palate between bites, preventing palate fatigue from the rich crust.
A quick tip from my kitchen:
- Serve oaked Chardonnay at 55°F (12°C) to unlock those rich, buttery notes
- For crisp, unoaked styles like Chablis, aim for 45°F (7°C)
- Pro tip: Remove from fridge 15-20 minutes before serving
- No thermometer? Bottle should feel just slightly cool against your palm
Viognier
Viognier's naturally voluptuous texture creates this incredible mirror effect with a creamy pot pie sauce.
What I particularly love about Viognier is how its signature fruit aromatics - those waves of honeysuckle, peach, and tangerine - provide a beautiful counterpoint to the savory herbs and buttery notes a pot pie.
The wine's full-bodied nature stands up beautifully to the richness of the dish without overwhelming it.
We've found that serving Viognier slightly chilled, around 50-55°F, really helps enhance this pairing.
Grüner Veltliner
Grüner Veltliner, Austria's signature white grape, has become one of our unexpected favorites for pairing with chicken pot pie, and here's why.
Its distinctive crisp acidity acts like a refreshing palate reset between each luxurious bite of a pot pie.
What I particularly love is how the wine's characteristic spicy pepper notes create this delightful harmony with the herbs we blend into our filling.
We've found that serving it at around 45-48°F helps highlight both the wine's vibrant acidity and subtle spice notes.
Best Red Wines to Serve with a Chicken Pot Pie
Let me share what I've learned about the perfect red wine pairings for this classic comfort dish.
Pinot Noir
Pinot Noir stands out as my top red wine recommendation. I've found that its light to medium-bodied nature won't overwhelm the flavors in your pie.
The red fruit notes - think fresh raspberries and cherries - create a beautiful harmony with the savory herbs we use in our filling.
French Burgundy Pinot Noirs are exceptional here, but I've had amazing experiences pairing our pies with Oregon Pinot Noirs, which tend to have a wonderful earthiness that complements the root vegetables in our filling.
Beaujolais
Beaujolais, made from the Gamay grape, is another fantastic choice I often recommend to our customers who prefer lighter reds.
This red wine is incredibly food-friendly, with a personality that reminds me of biting into raspberries and cherries.
Babera
This medium-bodied red from Italy's Piedmont region brings something special to the table.
The wine's vibrant cherry notes and hint of spice create an exciting contrast with the savory herbs in our pie filling.
Prosecco
Through years of testing different recipes and wine combinations, I've found that the tiny bubbles in Prosecco act as palette cleansers, cutting through the creamy sauce while complementing the delicate herbs.
Beyond Wine: Unexpected Pairings That Work
Traditional hard cider is absolutely fantastic with chicken pot pie!
My personal favorite is a crisp American craft cider from the Northeast – its natural acidity perfectly balances the richness of our cream sauce.
For beer lovers, I've found that a well-crafted wheat beer brings something special to the table.
The subtle hints of coriander and orange peel in a traditional wheat beer complement our herb-forward filling while maintaining enough body to stand up to the buttery crust.
Why Wine Loves Chicken Pot Pie's Flavor Profile
The key to understanding the pairing lies in the pie's layers of flavor.
A pot pies creamy richness is why high-acid wines like Grüner Veltliner or Chablis work so magically – they cut through the creaminess like a knife, refreshing your palate between bites.
Also, the pie crust is a game-changer for wine pairing. Its pairs wonderfully with oaked Chardonnay's vanilla and butter notes.
The crust's texture also creates this amazing contrast with sparkling wines – the bubbles amplify that delicate flakiness.
Then there's the subtle sweetness from those slow-cooked carrots and peas, plus the herbs we use in our filling.
These elements are why Viognier works surprisingly well – its stone fruit character and floral notes complement the vegetables while standing up to the richness.