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Williams on Wine Recipe: Turkey Pie with 2008 Cellar 4201 Stainless Chardonnay

Tuesday, November 24, 2009

(Updated 3:05 am)

By Ed Williams
Special to the News & Record

Cellar 4201, a limited-bottling boutique in East Bend, has nice wine and, to my mind, the most memorable wine label in North Carolina. That label speaks to how centuries ago, the Yadkin River area was home to such Native American tribes as Cherokee, Saura, Saponi, Catawba and the Cheraw. Rich cropland, abundant game, a flowing river and temperate weather made for a hospitable environment.

Owners Donna and Greg Hutchins share Cherokee blood and they wanted to honor that lineage – and the history of the Yadkin region. Hence the arrowhead and the sun and earth color scheme.

Their 2008 unoaked Chardonnay is a crisp white with zingy apple, pear and citrus flavors. It's a comfort wine, suited to this comfort food dish.

INGREDIENTS

1 pound turkey, shredded or diced

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS

* Preheat oven to 425 degrees F

* In a saucepan, combine turkey, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

* In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

* Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

* Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.