Beer Cheese Chicken Pot Pie

If there is a man in your life… you must make him these. They contain the two ingredients necessary for sustaining man life: beer and bacon.  These were great, except the beer I used was a bit strong and some bites were really bitter as a result of it.  I used Sierra Nevadas Ruthless Rye IPA, the original recipe which I got from The Beeroness used Mission St Brewery’s Blonde Ale. I altered the original recipe on a few other ingredients as well Next time, and for anyone interested in making these, I would reccommend using a light beer, and I don’t mean light beer like something crappy, I mean light in color, such as a blonde ale!  You’ll see in a photo later on how dark this beer was and something lighter would have worked much better.

Aside from the poor beer choice however, these were great.  The crust was phenomenal and the consistency of everything else was PERFECT for a pot pie.

Did I mention this was the first time I ever made a pot pie?  I’ll admit, I was nervous that I was going to do a horrible job, but the instructions in this recipe were very clear and I was very happy with how they came out.


For the Crust:

  • 1 1/2 cups of all purpose flour
  • 1/2 tsp salt
  • 1 tbs sugar
  • 5 tbs butter cold, cut into cubes
  • 1/4 cup shortening
  • 2 tbs vodka
  • 2 tbs cold water

For the Filling:

  • 1 tbs olive oil
  • ½ cup onions, chopped
  • 3 large cloves garlic, minced
  • 5 strips of bacon, chopped
  • 3 cups mushrooms, chopped
  • 3 cups raw chicken, cut into cubes
  • 2/3 cup chicken broth
  •  1 1/3 cup beer
  • ¼ cup flour
  • ½ cup corn kernels
  • ½ cup peas
  • 2 cups shredded sharp cheddar
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup melted butter
  1. Combine 1 cup of flour, salt, and sugar in a food processor, pulse a few times until combined. Add the butter and the shortening and process until it forms a ball around the blade, about 2 minutes.
  2. Add the remaining flour and process until well incorporated, about 1 minute.
  3. Move to a bowl and add the water and the vodka, combine with a spatula or wooden spoon.
  4. Form the dough into a disk. Wrap the disks in plastic wrap and chill until very firm, about two hours.
  5. Preheat oven to 400.
  6. In a pan over medium-high heat, heat the olive oil. Once the oil is hot, add the onions and the garlic, sauté for one minute.
  7. Add the bacon and cook for 2 minutes.
  8. Add the mushrooms and cook until soft and darkened.
  9. Add the chicken and sauté until cooked through, about 5 minutes.
  10. In a separate bowl, add 2/3 cup of broth and the flour, stir until combined. Pour mixture into the pan through a small mesh strainer to remove any lumps.
  11. Add the beer to the pan and stir to combine.
  12. Add the peas, corn, cheese, salt and pepper. Stir until the cheese has melted and is well combined with the broth.
  13. Pour into small, portion sized, oven safe ceramic or glass dishes-I used Pyrex. Makes about 4.
  14. Once the dough has chilled, place disk on a very well floured surface, add flour to the top of the disk as well. Roll out into an even thickness.
  15. Cut out circles that will cover the dishes with at least a one inch overhang on each side.  My Pyrex are very wide so in order to have enough for each disk I did not have any overhang.  They fit perfectly on the top of the dish however and cooked fine despite not having the over hang.
  16. To prevent sticking, spray the rim of the baking dish with cooking spray. Top each dish with the dough circle, cutting a slit to vent at the top. Then brush the dough with melted butter.
  17. Bake at 400 for 20-25 minutes or until the crust is golden brown. Allow to cool a bit before serving.
  18. Dig in!

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