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Chicken and White Wine Pub Pie

Our chicken and white wine pub pie is a hearty, savory dish sure to please your family and friends. The addition of white wine adds a nice dimension of flavor to the sauce. Use whatever you like: sweet, dry, sherry, whatever your preference. Our favorites are purchased right here in Michigan from our local vineyards. The parsley and green beans can be substituted with what is available and in season.

pot pie with carrots and green beens in brown bowl sitting on white plate dinner salad and crystal water goblet
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour and 15 Minutes
Servings: 4-6 individual pies


  • 1 cup chicken broth
  • 2½ lbs chicken, cubed (approx 6-7 boneless, skinless chicken breast halves)
  • 4 Tbsp butter
  • 1 onion, diced
  • 2-3 carrots, sliced
  • 1 stalk of celery (not a full bunch)
  • 1½ cups flour
  • 1 cup milk
  • salt and pepper, to taste
  • ½ tsp freshly ground nutmeg
  • 1-2 sprigs of fresh thyme
  • ¾ cup fresh green beans, cut into small pieces
  • 3 tbsp fresh parsley, chopped
  • puff pastry for topping


  1. Preheat oven to 375° F.

  2. In a small saucepan, heat the chicken broth to boiling. Add the cubed chicken and continue cooking until cooked through.

  3. In a large sauce pan, cook the onion, carrots, and celery over low heat until the onion is transparent.

  4. Add flour and continue to cook for about 5 minutes.

  5. Add milk, wine, chicken and broth mixture, and spices to the vegetables and bring to a low simmer, stirring gently, until the sauce thickens.

  6. Remove from heat, add beans and parsley, and pour into pie pan. Top with pastry and brush with egg wash.

  7. Bake at 375° F for about 30 minutes, until pastry is golden brown and filling is bubbly.

Recipe By: Chef at Castle in the Country - January 23, 2024