As the weather turned cold in Hood River we were thinking about hearty comfort food and the idea of pot pie came up.

We're not talking about the supermarket variety, although Marie Calendar brand versions are an ok substitute when you're pressed for time. In our home-made version of Turkey Pot Pie we've used a little bit of creative freedom and added a ¼ cup Naughty Chardonnay to give the cream gravy added aromatics. Serve with Naughty Chardonnay and it's a fine way to stay warm and comfy this fall. An added benefit is that this recipe can do double duty as perfect leftover dish that doesn't taste like leftovers. Turkey'd out after Thanksgiving? It's also fine to freeze and use at a later date when the craving for a savory warm turkey pie returns.

Open 1 bottle Naughty Chardonnay pour in drinking glass, sip and then begin to cook
1 pound leftover Turkey (cubed)
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
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon celery seed
1 1/2 cups chicken broth
¼ cup Naughty Chardonnay
2/3 cup cream (remember this is a Naughty Recipe)
2 (9 inch) unbaked pie crusts

Directions:
Boil carrots for 10 minutes, drain and combine in bowl with turkey, peas and celery.
Saute onions in butter until translucent. Stir in flour, salt, pepper, and celery seed. Stir in Naughty Chardonnay, chicken broth and cream. Simmer over medium-low heat until thick.
Place the turkey mixture in bottom pie crust. Pour cream sauce over mixture. Cover with top crust, seal edges, and cut away excess dough. Make small slits in the top to allow steam to escape.
Bake at 425 for 35 to 40 minutes, or until pastry is golden brown and filling is bubbly.
Rest for 5-10 minutes
Fill two wine glasses with Naughty Chardonnay, serve with warm pie and enjoy.