Crab Pot Pie with Riverbench Chapel View Chardonnay

This might sound like a heavy, winter-y dish, but this easy pot pie is so comforting and refreshing on a summer evening, too! The filling is rich and creamy, and the sweet crab melds perfectly in your mouth with the slightly oaked Chapel View Chardonnay. Puff pastry adds a flaky, buttery element that the acidity in the wine cuts right through. Make these in individual ramekins or in one large baking dish if you like.

• 2 tbsp. butter
• 2 tbsp. all purpose flour
• 1 cup heavy cream
• ¼ cup whole milk
• 3 tbsp. white wine
• 2 carrots, peeled and diced
• 2 small potatoes, peeled and diced
• ½ cup frozen peas
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 portabello mushroom, diced
• 1 rib celery, diced
• ½ red bell pepper, diced
• 12 ounces crab meat
• 1 tbsp. Old Bay Seasoning
• 1 sheet frozen puff pastry, thawed
• 1 tsp. Paprika
• Salt and pepper to taste

In a large skillet, melt 1 tablespoon of the butter over medium- high heat. Add the flour and cook, stirring, for about a minute. Add the cream, milk, and white wine and bring to a simmer. Cook about 4 minutes until smooth and thick. Season and set aside.

Heat the oven to 350 degrees.

In another skillet, heat another tablespoon of butter on medium- high heat. Add the carrots, potatoes, and onion and cook until soft, about 5 minutes. Add the peas, garlic, mushrooms, celery, and bell pepper and cook another 3 minutes. Add reserved cream sauce and crab meat. Stir to combine. Add Old Bay Seasoning and cook a minute more.

Divide mixture into small greased ramekins or put into a large buttered baking dish. Cover with puff pasty, sealing edges around edge of dishes. Sprinkle with paprika and bake for 40 minutes or until tops are golden brown. Cool slightly before serving.