Cooking and Wine Pairings

For a regular oven:

  • Preheat to 350°F. Ensure your oven is preheated to have even baking.
  • Remove box and Over wrap from frozen pie.
  • Place your frozen pie or pies on a baking sheet and position on the middle rack.
  • Bake for 45 minutes
  • Increase Temperature to 400°F and cook for another 15 minutes. Your puff pastry on top should be puffed and golden brown and the internal temperature reaches 165°F.

After baking:

  • Cooling time: 10 minutes
  • Removing the pie from the tin: Gently separate the sides from the tin if they stick a little and then carefully take the pie out of the tin and put it on your plate.
  • Please note: cooking times may vary depending on your oven.

For a convection oven:

  • Preheat to 325°F.
  • Remove box and Over-wrap from frozen pie.Thanks to the efficient air circulation of convection ovens, you can bake multiple pies on different baking sheets simultaneously.
  • Bake from frozen for approximately 40 minutes.
  • Increase Temperature to 375°F. and bake an additional 12-14 minutes. Given that convection oven times can vary, start checking a bit earlier for doneness. Ensure the pie has puffed up, the crust is golden brown, and the internal temperature reaches 165°F.

After baking:

  • Allow the pies to cool for 10 minutes.
  • You may need to gently separate the sides from the tin.
  • Carefully pop them out of their tins and transfer to a plate to enjoy.

We don’t recommend a toaster oven or air fryer as the all butter pastry may burn in the cooking process.

Pot Pie Wine Pairings

Pairing wines with pot pies? Absolutely! We've meticulously curated these pot pie flavors to elevate your dining experience. Take your comfort food dinner to new heights by uncorking a bottle of your favorite wine and savoring the timeless flavors of Europe with these savory pies.

Pairing with the Provençale Chicken Pie

Our  Provençale Chicken Pie with buttery puff pastry, cream, French white wine, Herbs de Provence and vegetables is a comforting dish that combines a variety of complex  flavors. When choosing wines to pair with, consider options that enhance the flavors without overpowering them. Here are some suggestions:

A buttery and rich Chardonnay, one aged in oak barrels would be a match for the creamy filling and flaky pastry.

Sauvignon Blanc
If you prefer something refreshing a Sauvignon Blanc can provide a contrast to the richness of the pie. Look for one, with acidity and hints of herbs to complement the herbs de Provence.

Chenin Blanc
This versatile white wine comes in styles ranging from dry to sweet. It can beautifully complement the creamy elements. Consider trying a Vouvray made from Chenin Blanc as it could be an option.

Pinot Gris/Grigio
With its light and crisp character, Pinot Gris or Grigio can offer a balance to the pie while working harmoniously with the vegetables.

The rich texture and floral notes of this wine could perfectly enhance the herb infused flavors.

If you're looking for a wine that offers some of the characteristics of wine, without the tannins, a dry Provencal Rosé could be a great choice. Its light and fruity flavors will complement the ingredients.

Pinot Noir
For those who prefer wine a bodied and slightly fruity Pinot Noir can be a wonderful match. Its soft tannins won't clash with the creaminess and its earthy undertones will blend well with the herbs and vegetables.

Sparkling Wine
Surprisingly a good sparkling wine like Cava or Crémant can create a pairing. The bubbles and acidity cut through the richness of the dish resulting in a balance.

If possible explore wines from the region as herbs de Provence as they often complement each other beautifully.

Pairing with the Tuscan Italian Sausage pie

When it comes to our Tuscan Italian Sausage pie, you'll want a wine that can perfectly complement the Italian sausage, italian tomatoes, sweet bell peppers, veggies and a balsamic reduction. Here are some excellent wine choices that would pair wonderfully. We picked Italian Varietals that will go perfectly with our Tuscan Italian Sausage Pie.

Known for its acidity and tannins, Chianti is a match as it cuts through the richness of the sausage while enhancing the Italian herbs and spices. It's a perfect combination with the sausage.

With its black cherry flavors and a subtle hint of spice, Barbera has the body to stand up to the sausages' robustness. Its lively acidity also helps balance out any fattiness in the meat.

The savory elements of Sangiovese coupled with its body and red fruit flavors make it an adaptable choice, for pairing with sausage and puff pastry.

For a pairing experience consider treating yourself to Nebbiolo. Its tannins and complexity can handle the richness splendidly while adding a touch to your meal.

Montepulciano d'Abruzzo
For the savory and herby sausage.This red wine boasts fruit flavors and gentle tannins making it a friendly and satisfying pairing. It’s also in the Tuscan region of Italy which fits perfectly with this pie.

Pairing with the Napa Steak Pie

The Napa Steak pie made rich with Grass Fed beef, Napa Cabernet Sauvignon, organic  mushrooms and veggies, is a hearty and flavorful pie that calls for a robust wine pairing. You'll want to look for wines that can stand up to the richness of the beef and red wine gravy. Here are some options:

Cabernet Sauvignon
Known for its bold flavor and tannic structure, Cabernet Sauvignon can be a classic pairing with beef dishes. The tannins will help cut through the richness of the steak and gravy, while the deep berry flavors will complement the red wine in the sauce.

If you prefer something a bit softer, a Merlot can provide lush plum and cherry flavors with smoother tannins, making it a pleasant partner for the Napa Steak  pie.

These wines often have peppery, smoky notes that can work nicely with the beef and vegetables. Whether you choose an Old World Syrah or a New World Shiraz, the wine's intensity can stand up to the richness of the dish.

Known for its dark, fruity flavors and velvety texture, Malbec can be a great match for the red wine-infused gravy and the beef.

A Spanish Rioja, especially a Reserva or Gran Reserva that has seen some aging, can provide a complex and sophisticated pairing. Its combination of fruit, earth, and spice can play nicely with the flavors of the pie.

This blend from the Rhône region of France often includes Grenache, Syrah, and Mourvèdre, among other grapes. The resulting wine's complexity and depth can work wonderfully with the rich steak filling and red wine sauce.

A robust Italian Sangiovese, like a Chianti Classico, could provide a nice balance of acidity, tannins, and fruit to complement the pot pie.

Another Spanish option, a robust Tempranillo, might offer dark fruit and leather notes that could harmonize well with the rich meat and vegetable filling.

A wine with body and structure will stand up well to the bold flavors in the pie, creating a balanced and satisfying pairing. If possible, consider using the same red wine in the dish that you plan to serve alongside it for a harmonious pairing.

Pairings with the Porcini and Portobello Truffle Risotto pie

When it comes to pairing wine with our Porcini and Portobello Truffle Risotto pie, you need to consider the flavors. The goal is to find a wine that can complement the taste of the mushrooms and truffle oil without overpowering them.

White Wines

A full bodied Chardonnay, especially one with a touch of oak can be a fantastic choice. Its buttery richness will nicely complement the texture of the risotto and all butter puff pastry.

With its floral notes Viognier can provide a contrast to the earthy flavors.

Pinot GrisA balanced Pinot Gris, featuring acidity can help cut through the richness of both the puff pastry and risotto refreshing your palate.

Red Wines

Pinot Noir
Opting for a red wine like Pinot Noir can be an excellent match. Look for one that is Earthy and not as floral, that boasts mushroom undertones to enhance the flavors of Porcini and Portobello.

BarberaAn Italian Barbera with its acidity and cherry notes will beautifully complement this pie while offering a pleasant balance.

Rosé Wines Also Present an Option

A dry rosé could bring another dimension to this pairing with its acidity and fruity notes providing a delightful contrast, against the rich and savory flavors of the risotto.