Chicken pot pie is one of my most favorite things to eat. The flaky crust mixed with veggies, chicken and warm creamy gravy mmmmmm. Damn it – now I’m hungry.
So obviously the thought of adding beer, another favorite of mine, to chicken pot pie – had potential for awesomeness. And after I made this recipe I was aware of it’s awesomeness – so much so that I made it again within the week.
I will say this recipe takes a bit of work and planning but it is totally worth it. So plan some time out and get ready to high-five yourself when you are done. This recipe is inspired by The Beeroness’ Beer Cheese Chicken Pot Pie.
Starting with the crust you will need the following:
1 ½ cups of all purpose flour
½ teaspoon of salt
1 tablespoon sugar
5 tablespoons cold cubed butter
¼ cup shortening
2 tablespoons vodka (it’s OK because you’ll eat the crust first, liquor before beer in the clear)
2 tablespoons water
In a food processor take the 1 cup of flour, salt and sugar. Pulse it together and then add the shortening and butter. Mix until the ingredients form a ball. Add the remaining flour and mix it in well.
Next take the dough and place in a bowl, adding the vodka and water, mixing that into the dough.
You will then take the dough and from in to a large disk. Wrap the disk in plastic wrap and chill for 2 hours.
While you are waiting for the crust to chill you can start working on the filling. For the filling you will need the following:
1 tablespoon olive oil
½ cup sliced celery (Beeroness used leeks – they’re a lot of work, so I took the easy route with celery)
3 large garlic cloves minced
3 cups raw chicken cut into cubes
2/3 cup chicken broth
1 1/3 cup blonde or wheat ale
½ cup corn kernels
½ cup peas
2 cups shredded sharp cheddar
1 teaspoon salt
1 teaspoon pepper
¼ cup melted butter
I omitted the following but you can add them
5 strips of bacon chopped – I don’t care for bacon so I skipped this
3 cups mushrooms, chopped – I’m allergic – skipped for obvious reasons!
Preheat the oven for 400 degrees
Next take a pan over medium to high heat and warm up the olive oil. Once hot add in the celery and garlic and saute until tender.
Add the bacon and mushrooms here and cook as necessary
Next add the chicken and saute until cooked through.
In a separate bowl add the chicken broth and flour, stirring until combined and then pour into the pan with the vegetables and chicken.
Add the beer along with the corn, peas, cheese, salt and pepper. Stir until all is well combined. Then portion out the filling into small oven safe containers. I used coffee mugs which worked out great.
Take the dough out of the fridge and roll out to about a 1/4” thick. You will want to cut the dough to cover the container with about an 1” overhang.
Cover the containers with the dough and cut a small slit in to the top to let the steam escape while cooking.
Lastly brush the top of each pie with the melted butter to give it at nice golden brown while baking.
Bake time will be 20 to 25 minutes. I recommend placing a cookie sheet under the pies while baking to prevent any bubble over in your oven.