Years ago I had the chicken pot pie at The American Cafe in Washington, D.C. The sauce is described on the menu as a "creamy wine sauce". Does anyone have a suggestion on re-creating this? Thanks.
I make a creamy sauce for chicken pot pie with sherry....but I guess white wine would be good too.
I would sautee some onions and mushrooms and celery in a little butter, when they are soft add about 1/2 to 2/3 cups of dry white wine and simmer until reduced by half. Add a cup of chicken broth and a cup of cream, heat slowly and add cooked carrot buttons, frozen un cooked peas and what ever other veggies you like along with chicken diced.
Put into a casserole, and top with the crust of your choice ( I use biscuit crust, sprinkled with parsley and grated parmesan cheese.
Linda, thank you! It's on the menu for later this week (I've always made chicken pot pie with a biscuit crust, but I'm going to try puff pastry this time, in individual ramekins (which I've owned for many years and never made anything in other than Onion Soup Gratinee - it's time to branch out).