Cold night, warm tummy!

We seem to be getting another blast of Northern wind pushing through The Bayou City. So I am headed right to the kitchen to start an awesome cast iron Chicken Potpie...This recipe fills the whole house with the aroma of a buttery, tender and flaky crust filled with chunks of white meat chicken in a savory gravy baked to a perfect golden brown. This pairs up great with a big Oaky Chardonnay. I am a huge fan of Chardonnay done in stainless steel, but when its cold out and comfort food's on the menu a traditional California, smokey, toasty Chardonnay just seems to fit. In my opinion Chardonnay is the "red" of all whites. Where when I think of white wines I taste bright, fruity, and floral notes that go great with Al fresco dining, but when the mercury drops, only chardonnay paired with rustic dishes fits the bill. This is cold weather cooking at its best.

Patsy's Pastry Crust
1 8oz block of cream cheese (Softened)
1 stick unsalted butter (Softened)
2 cups of AP flour

1. Mix together cream cheese and butter. Add flour and form a dough. Divide dough into 2 balls and wrap in plastic. Refrigerate for 2 or more hours.
2. Once dough has chilled, flour work surface and roll out to fit a 8 inch cast iron skillet. (Top and Bottom Crust)
3. Pre heat oven to 350 degrees and start filling.
For filling
3 cups of cooked chicken breast cut into chunks
1/4 cup of flour
1/4 cup of butter
3 cups of chicken broth or stock
1/2 cup of diced onion
1/4 cup of diced celery
1/4 cup of diced carrots
1/2 cup of peas
1 tsp of each thyme, basil and parsley
salt and pepper to taste
1/2 tsp of nutmeg
In a large skillet over medium high heat saute vegetables in butter for 2 minutes. Add flour and stir to a paste. Add Stock and stir until thickened. Reduce to a simmer and add chicken and peas.
Place pie crust in pan. Pour mixture in pan. Top with remaining crust. Bake for 30 minutes or until golden brown. Serve with Chardonnay....ahhhh....so good!